Hello my friends,
I'm going to try one last time to get this "tempering" thing down before I throw the machine in the street and run it over repeatedly!!! It's just not adding up....I follow directions very well but I'm obviously doing something wrong or screwing up a particular step in the process. Please....if someone out there uses the ACMC Tempering Machine I would appreciate it if you could tell me where I am going wrong.
I use Guittard Couverture Milk, White and Dark
Start temp at 115 degrees and leave at temp for 10-20 min.
Turn on rotation motor once chocolate starts to melt.
After 10-20 minutes, add 1/3 chocolate to seed,
reduce temp to (below) and leave at temp for 10 min.
For Milk 84, White 82, Dark 86
Bring temp back up to temp (below) and leave for 10 min.
For Milk 86, White 86, Dark 88
Chocolate should be ready to use.
I'm very sad because I am not enjoying this any longer. One day my chocolate comes out beautiful and the next day it is absolutely horrible! I would appreciate any help before I throw in the towel.