I was fortunate enough to acquire a used Selmi Plus for my new chocolate shop and recently got it set up. I am using Chocoa Forte 60% in it, and I can't seem to quite nail down the temps for perfect tempering.
The info from Chocoa says it wants a high temp of 105-115F. Right now I have it about 109. Is that actually warm enough to melt out all the crystals?
I get nice snap and great shiny results in molds. But not when enrobing (either using the enrober or hand-dipping). Anyone have ideas why? Should I continue adjusting the temp, or should I think about possibly using a different kind of chocolate in it?
Any ideas or suggestions would be appreciated. Thank you!