chocolate tempering machines

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Permalink Reply by Sweet Morsels Toffee & Chocolate on March 4, 2010 at 8:58am

We use two ACMC machines. We usally have them running at the same time, one with milk chocolate and the other with dark chocolate. They work great, we have not had any problems with them.

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Permalink Reply by deedee devi on March 4, 2010 at 2:02pm

greetings ~ is your ACMC machine relatively quiet while in use? mahalo!

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Permalink Reply by deedee devi on March 4, 2010 at 2:00pm

aloha! can anyONE verify if the ACMC takes about 30-40 minutes to temper the chocolate (say at full 6lb capacity)? and can anyONE using the rev 1 say how long it takes to temper the full 10lb capacity (i thought i heard it was 60 minutes)???

mahalo!

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Permalink Reply by Sweet Morsels Toffee & Chocolate on March 4, 2010 at 2:12pm

Yes. They are fairly quiet. Although one of our machines is louder than the other. The louder one we bought used, not sure how old it is. The quiter one we bought new and is only a year old.

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Permalink Reply by deedee devi on March 4, 2010 at 2:36pm

would you say that it IS relatively easy to clean? ")

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Permalink Reply by Sweet Morsels Toffee & Chocolate on March 5, 2010 at 9:29am

They are not hard to clean.

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Permalink Reply by deedee devi on April 12, 2010 at 8:23pm

aloha ~ for those novice/experts tempering chocolate WITHOUT SEED chocolate, what IS the best machine (or only machine?) that tempers the cacao liquid right out of the santha melanger? i do not use commercial cacao paste/solid liquid so i have no seeded chocolate to add to the machines which require seed and I AM interested in the machine that does all the tempering so i do not have to :D

~ mahalo

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Permalink Reply by holycacao on April 13, 2010 at 6:57am

Depends on your quantity and your budget. Also depends on if you know how to temper, what it looks like, feels like etc. If you need the entire process to be automatic, you will still most probably need to adjust for your chocolates recipe. A melting kettle can be used as a temperer, but it is very slow if you can't change temperatures quickly. Seed can be made by hand tempering or even aging for a long enough time. Automatic temperers are pretty expensive new (prefamac, selmi, gami, etc)

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Permalink Reply by Jim Henson on April 16, 2010 at 12:41pm

Check out the Chocolate Dude machine at www.chocolatedude.net. 1 to 8 lb capacity and the price is good $525.00 plus shipping. It might meet your needs.

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Permalink Reply by deedee devi on April 16, 2010 at 9:10pm

~ mahalo ~

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Permalink Reply by Chaqchao on January 28, 2013 at 11:48pm

I know this post is quite old by now but which machine did you finish buying...

I also have the cacao liquid that comes right out the melanger...

I am thinking about buying a tempering machine but not sure still which one..

I hope you can help me

Javier - Chaqchao PERU

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Permalink Reply by Pixie on October 20, 2011 at 9:35pm

Kia ora Debra,

We are in Aotearoa (New Zealand)making Raw Chocolate and we also do not buy seed chocolate.  I am interested to find how you got on with your search for a tempering machine.  They are expensive to import over here and want to make sure we are getting the best machine for the job, would appriate your findings if you had any.....

Nga mihi

Pixie

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