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.