"I use fruit purees, but they have to be reduced. I use cream and/or butter so I don't have many suggestions for you. I know of some folks who use coconut oil or even vegetable oil, but I have no recipe. Sorry."
"I have a wheel based temperer. When you change over, if you can store the pan in a warming cabinet; then tempering doesn't take forever. Then we usually wash up the wheel and the little spout/waterfall, whatever it is called.…"
"Have you tried Harold Guttman? I think you have to get a full case from him, but he deals directly with mills and he will send you samples of possible papers before you commit to a large order. His contact info:
"Magriet, Mycryo does have its place. Once in a while there isn't time for a proper tempering (I use a large warmer) and the Mycryo helps. Just don't over use it; don't rely on it. And don't use it for white or…"
I have a Chocovision too. If you add a large block of seed after you hit the blinking light, you can lift it out again when your chocolate is tempered. (Learned this from Genie Ranck of The Chocolate Spike.) Why they specify adding seed at…"
"I love my ACMC's.
I think Sebastian's advice sounds good. Are you adding the seed too early. Is it too melted by time you get to the right temperature for crystalization?
Once you get it, the fun will be back.
Sometimes it gets so humid…"
When I was a small child, we were rather poor. One day my mother brought me a present for behaving well; it was a small Hershey bar. I was thrilled I guess I still think of chocolate as a reward to be relished.
My favorite chocolate is:
My Fig and Cognac Truffle is my favorite confection.
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