"Again, how strange. When I use my chocovision x3210, I like to let the chocolate run in it for a while before tempering as it gets most of the bubbles out. Not sure what could be causing your problem."
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Ben Rasmussen
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Ben Rasmussen replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup CentralBen Rasmussen replied to Geetha Panchapakesan's discussion Chocovision machine tempering question in the group Startup Central"How strange. Don't they use identical bowls, baffles, scrapers, etc?"
Ben Rasmussen replied to matt black's discussion Tempering Machines"Hi Matt. I've used an X3210 for a couple years now with no problems. There are several threads here on The Chocolate Life discussing the Chocovision machines in depth as well as other tempering machines. If you search for X3210 or Delta you…"
Ben Rasmussen replied to Mike's discussion Pre Grinders and particle size"I don't know the particle size, but I'd imagine it's similar to what you'd get running peanuts through it. It's kind of a thick, chunky paste. To get an idea of the consistency, see this video from Dandelion…"
Ben Rasmussen commented on Clay Gordon's group Startup Central"Steven: Nope, I've been very happy with it. I use it with the holey baffle to be able to temper larger batches. Of course, I'd love something with a metered pump, but they're a lot more expensive."
Ben Rasmussen commented on Clay Gordon's group Startup Central"Esther: I have a Rev x3210 and haven't had any problems getting chocolate tempered."
Ben Rasmussen replied to Ning-Geng Ong's discussion Winnowing equipment for hobbyist"Hello. Most small chocolate makers that I know of use one of the various PVC winnower designs. You can find several of them by searching on this forum and on chocolate alchemy."
Ben Rasmussen replied to debra kleiman walter's discussion chocolate tempering machines"You still put the seed behind the baffle. It's a little harder and messier to remove any unmelted seed at the end, but it's not too bad."
Ben Rasmussen replied to debra kleiman walter's discussion chocolate tempering machines"You use it just like the normal baffle. It lets melted chocolate flow through to both sides, so it can hold almost double the chocolate."
Ben Rasmussen replied to Roy McClish's discussion Equipment"I haven't looked into presses too much, so I don't have any suggestions. I think there has been some discussion about them here on TCL, though."
Ben Rasmussen replied to Roy McClish's discussion Equipment"Hi Roy. To separate the cocoa butter from the liquor, you'll need to buy or build a press. You'll still need to create the liquor from nib first.
Which tempering machine did you get?
Thanks,Ben"
Ben Rasmussen replied to debra kleiman walter's discussion chocolate tempering machines"I use the holey baffle with my X3210. It takes the capacity from about 10 lbs to 15 or 16 lbs. Due to comments I've read here and elsewhere about the possibility of broken baffles, I always melt most or all of the chocolate in a separate melter…"
Ben Rasmussen replied to debra kleiman walter's discussion chocolate tempering machines"Hi Krista,
I think the only options at $1500 or less are for mol d'art type tempering machines that don't stir the chocolate for you. I know that you're not interested in chocovision, but I think there's a big difference in…"
Ben Rasmussen replied to lim.cezar's discussion chocolate bitterness and astringent."There's a good discussion of this here."
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- I'm new to fine chocolate, so my most memorable experience was tasting my first fine chocolate at a tasting that my brother did.
- My favorite chocolate is:
- How could I possibly decide? I love too many.
Ben Rasmussen's Blog
Potomac Chocolate Co. on Kickstarter
Posted on July 1, 2010 at 11:43am 2 Comments 0 Likes
Hey everyone,
A friend and I are starting up a small chocolate-making company in the Washington DC area called Potomac Chocolate Co. We're hoping to be the DC area's first bean-to-bar chocolate makers. Currently, we're just starting out and learning the process.
We've set up a Kickstarter project to help us get up and running and on our way towards our first bar. If we hit our… Continue
A friend and I are starting up a small chocolate-making company in the Washington DC area called Potomac Chocolate Co. We're hoping to be the DC area's first bean-to-bar chocolate makers. Currently, we're just starting out and learning the process.
We've set up a Kickstarter project to help us get up and running and on our way towards our first bar. If we hit our… Continue
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