It's a Rev2. I did check different layers and took reading near the thermo gauge. We think we need to change the scraper - would that be it? Have tempered white this morning and all okay - it just seems to be the dark?
"Which machine to you have ? When you melt chocolate it has a tendency to thermo layer. I have tested mine machine and you can have a 4 degree difference between layers this is nomral.
Are you using temper 2 or temper 1."
Thanks for this. That's what I've been setting it for - it reaches temp, asks for seed but then only drops to 87-88F (should be 81F for this chocolate). This means it's a fairly short time before the 'seed remove'…"
HiHaving problems with false temper on dark chocolate setting. The tempering instruction on the box (Callebaut Fleur de Cao) shows a graph, with a different temperature cycle. Which should I use?CaroleSee More