"The chocovision cools the chocolate by blowing ambient air on the spinning bowl. I don't think its automated tempering would work very well with warm ambient air. The machine might be useful as a tool for mixing the chocolate while you…"
"You are not going to be able to temper without some amount of cooling.
I have never had good luck with ambient temperatures above 75F (24C) and even that was pushing it.
However your goal with tempering requires you to cool the chocolate to perhaps…"
"You are going to have to find some way to chill things if you want to properly temper and store the chocolate. You don't want to use air conditioning...but will you have refrigeration? What is the local humidity? What is the…"
"I don't have any experience with the little dipper, but I do have a bunch of electrical experience. Do you have a volt meter and a schematic of your unit? I found an old little dipper manual online, and it had a schematic. It looks like…"
"By shell, I think you mean the husk of the cacao nib, and not the outside of the pod. My understanding is that cocoa husk concentrates a bunch of the stuff you don't want in chocolate, including lead from the environment. Apparently the husk…"
"As I mentioned, I have used 'mycryo' as seed. Mycryo is pure powdered cocoa butter. This has worked quite well for me. To expand on what I do: I generally use it in a non-stirred melter, but have used it in my…"
"Above the melting point of the seed, the seed crystals will simply melt. I have used the smaller chocovision machines, and they first melt the chocolate, and reach a temperature where all of the cocoa butter crystals melt. At this point they…"
"There is a potential issue with using a refrigerator at higher than design temperature. The pressure going _into_ the compressor is set by the cold side temperature; the higher the temperature of the 'evaporator coil' the higher the…"
"When this next happens, could you double check the chocolate temperature with a different thermometer? When this happens, does it seem like the melting stage reached its final temperature more rapidly than normal? I've seen my (very…"
"I only did this once, but actually had very good luck using a robocoupe with a shredding disc, the sort normally used for making things like shredded vegetables.
The shreds break up into a relatively fine (if irregular) powder.
I was planning…"
"You have two issues to deal with: The law and the actual calculation. Each state has its own take on the law for alcohol in chocolates. The National Confectionary Association compiles a list of the various state laws...but the versions that…"
"You might also give consideration to how different the results will actually be if you fill the molds to the same weight even with the different densities of chocolate. The thickness of the bar will change, of course, since different densities mean…"