tempering chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Thomas,
What kind of melter do you use? Is it a Mini Rev?
updated by @Jason Ferguson: 11/16/15 10:51:55
Clay--
I totally agree with you about learning to temper chocolate by hand first. Good advice. Thank you for your input and I look forward to learning from you and others who have such deep knowledge about the amazing world of chocolate.
Thomas,
Is it always necessary to use seed chocolate when tempering?
Jason
Hello,
I'm slowly accumulating equipment for the purpose of making dark chocolate. Some equipment will be affordable; others, like a good tempering machine, probably won't be. I've read good reviews of the Rev 2 temperer, but it is a little too expensive at this point, and the Rev 1 seems to have mixed reviews. Any hints or clues about different low-tech tools for tempering chocolate would be greatly appreciated!
thanks,
Jason
My name is Jason and I really really like artisan dark chocolate! My introduction to the world of craft chocolate was in May 2014. I'm hoping to make some small batches of chocolate for family and friends over the winter, so I'm sure I'll have many questions to ask. Looking forward to interacting with members here at The Chocolate Life!
btw, sorry about the way my profile pic is tilted. I haven't figured out how to correct this
That's an impressive collection of chocolate wrappers you have! I see Lindt wrappers in there; I've eaten Lindt dark chocolate before. Hopefully I can try some chocolate bars from other countries so that I will have those wrappers in my collection, too. I will email you shortly.
best wishes,
Jason