As you all know by now I am a complete newby, I have only used coating up to now. I am moving on to the real thing. What I would like to know is. if I use mycryo powder for my tempering, can I try and re-temper after the inevitable problems when learning? I am aware I will not get it right for quite a few tries and cannot afford lots of chocolate. Should I rather try the seed method so that I can use the same chocolate over and over for practice?
I need to master this as fast as possible because there is not a lot of time until I need to be ready. I will be at it all of the next weeks (months, years?) so any advice will help. I have read all the post about tempering but I cannot find this one about the mycryo powder and re-using the chocolate to practice.
Hi, anyone PLEASE! I need to know what to do here.
Thanks Mark, you are confirming my "gut" feeling that it is not the best way to go. I have tried one batch with the seeding method as I have seen it on quite a few sites. I had some "beginners" luck and it actually cam out fine. A good crack, it did not come out of the mold too well, but that is because I got impatient.
I think I will go with this method for a while and see how it goes. Once we are really on our feet it will be time to think of at least a melting pot if not a tempering machine.
Sorry for asking basic questions, but I need a little hand holding here and there is no one else I can turn to. I know there are quite a few good chocolatiers in South Africa, but everyone is being very secretive.
The issue with Mycryo is it is 100% cocoa butter, so as you add more you inevitably change the viscosity of the chocolate. While you may not notice the first or second time, as you go on you will notice.
However, if you 100% follow the Mycryo directions to the letter, you shouldn't have an issue. As you go in to commercial production though the added cost of Mycryo is outweighed by other tempering options.
If you're working with chocolate in any capacity, understanding tempering should be considered a starting point - even if you're using automatic tempering machines. They're not perfect and it's fundamentally necessary to be able to recognize good temper (and when the chocolate is not in good temper!) and to be able to temper by hand when necessary.
It gives you far greater control, yes - but also far greater confidence, and that's not to be underestimated.
Thanks for the encouragement Clay, I need it and I now know to fulfill my dream I will have to practice the skill of tempering. I know it is not going to be an easy road, but with you guys to help me I will make it.