Bindiya sharma's Page

"thanks to all of you i standardize the tempering process for my chocolate. thanks again for yours valuable reply."

"Just joined.  What kind of quantities? "

"Lecithin is an emulsifier - that is, it provides 'slipperiness' between the fat in your chocolate, and the water - for as you know, the two don't mix well.  Yes, there is water in your chocolate - a little bit comes with the…"

"Lecithin is known for having a direct effect in cacao butter's properties and texture when it melts and it does affect particle size and its emulsion. I read it influences sugar behaviour, cocoa butter crystallization, crystal growth, viscosity…"

"Everything depends on how you want to arrange your work with chocolate (some time everyday or a couple of day per week and so on). Do you need tempered chocolate always at your disposal? Do you want also some operative helps from the machine? Or…"

"Ask 10 people and you'll get 12 techniques, and they can all work.  Give all of 'em a try with the goal to find which one, or your own version of one, that works best for your situation, your equipment.  And enjoy exploring."

"It depends on do u already have one machine or do you wish to buy one, each tempering machine works on different systems even though the basic principle is same. Need more clarification about what type of machine you prefer, how much quantity you…"

"Thnx for sharing this usefull information with me but i want to do tempering on tempering machine if you have any information regrdng tempering machine plz reply. "

"I find the marble method better, you can feel the chocolate. Seeding is another great option. And if you are using small amounts of chocolate, you could use the direct method from the microwave :), just be sure to have a "mother" in case…"