Did anyone answer the question about cooling (to 80F) in a ice bath?
Is there not an issue of it cooling down too fast in that case?
I agree. A newbie like myself, who is still learning must make many temper checks. Keep written records of weights; room, product & working temperatures; time at each stage; samples; etc. of every batch.
It took some time before we produced good results (chocolates that stayed dark, snapped & produced minimum bloom after a few days) that were reproducible. I am very happy to share our findings (specially) to enthusiasts who want to make artisan Cacao Bean chocolates with simple local equipment at their disposal. People like me who live in a Cacao Producing country but have no access to proper chocolate making machines like the Chocovision, Rev 2, ACMC, etc. mentioned in this forum.
My tempering machine is something I designed & fabricated locally after studying the designs of similar machines on the internet. Its main feature is a water jacket for heating or cooling.
To drop chocolate temperature, we gradually run cold to chilled water (up to 25-26 degC) in the water jacket until the chocolate is about 31 degC. Then, the chocolate is slightly reheated, kept at 32-33 degC & molded.
We can drop chocolate temperature to 30 degC (as specified in many discussions) but the liquor becomes very thick, un-workable & prone to solidification. Reheating & keeping it at 32 degC for the molding process also becomes impossible.
We are happy with our chocolates for now. Thank you to all who have helped us by posting & sharing what they know. We hope newbies like us can benefit from this info also.
Best regards to all.
G e r r y