Forum Activity for @thomas

help with El Rey tempering!!

Posted in: Tech Help, Tips, Tricks, & Techniques

Today was a good temper day as a blizzard was going on outside.I did as Melanie suggested and put the seed chocolate in at approximatly 95f instead of imediatly when the machine said to. I also used much smaller pieces and some shavings. I then used temper 2 (as per chocolate Joes idea) and when the machine said it was ready I had a fair temper.......I did have to work some on a marble slab but not to the extent I have in the past, the temper was then perfect!I dipped 100 truffles at 90f and 1 mold and all looked great.I may have to do a little more work to get it right but I think all these sugestions helped greatly!Thanks to all.

help with El Rey tempering!!

Posted in: Tech Help, Tips, Tricks, & Techniques

Melanie, thanks I will try it tommorow as I have 100 truffles to dip.I will let you know.thanks again

help with El Rey tempering!!

Posted in: Tech Help, Tips, Tricks, & Techniques

I am in a basement so the room temp is approximatly 65f to 73f depending on the time of year.We rarely have high humidity up here. Melanie asked if I am melting at a high enough temp. and I have tried numerous different starting points the highest being 124f for melting. I have tested the machines temp against my thermometer but I will try it with another to double check.The chocolate looks grainy,and gray, very dull. As I said in an earlier post if I work some of the chocolate on a slab after the machine says it is done I can get the chocolate in to temper.I can temper by hand but to maintain it for 3 or 4 hours while I am dipping is the reason for the machine, once I finaly get a good temper it does maintain it for the long run.

help with El Rey tempering!!

Posted in: Tech Help, Tips, Tricks, & Techniques

Thanks Joe.This I have tried and we have talked on the phone lots about this before.I have tried several different initial temps. The best thing has been to work the chocolate on the slab after the machine says it is ready. But of course I should not have to do this. I have switched from the El Rey 58 to the 61% but still not easy to temper. I love this chocolate and will continue to use it, the flavor is outstanding and when I am sucessfull with the temper it looks great.If any one else has ideas please share.Thanks

help with El Rey tempering!!

Posted in: Tech Help, Tips, Tricks, & Techniques

I am new here and I need help. I have been using El Rey for 3 years with limited success.I am using 61% in a chocovision X3210. I rarely get consistent results, and rarely is it tempered when the machine says it is supposed to be, I generaly will have to work a portion of the chocolate on a marble slab and even then it not always works . I am not in a temperature controlled room but it is fairly consistent room temp. Does any one have experience with both the machine and El Rey chocolate? Note: I have contacted chocovision (chocolatier Joe) and he has been helpful but still inconsistent results.My molded chocolates look OK but my dipped are inconsistent. Any help is apprecieated.Thanks Thomas
updated by @thomas: 04/10/15 16:18:24