"Thanks Andrea! I did have better luck using your method of heating, dropping temp and reheating but it still had bloom, just not as bad. I tried this method to see if there would be a major difference and there definitely was. The…"
"Thank you Clay for explaining the difference between the 2 machines for me. I am also having some problems learning how to temper my chocolate without a machine. I would like to learn how to manually temper in the event I need to in the…"
Thank you for your reply. I am new to this and have been reading as much as possible but the temperatures vary for dark/semi-sweet chocolate from site to site so I have been trying to stay within the range I have been reading. I…"
"I am with you Maggie! I have been trying to temper dark chocolate as well and am having all kinds of problems. I bring my chocolate up to 115 then I add 25% seed chocolate and bring it down to 90 to work with it. I am wondering if…"
"I am looking at getting my first tempering machine and have been trying to narrow down my options. I have been thinking of this Aura machine by FBM, the Pomati T5 or the Chocolab. I know the Chocolab is a more advanced machine compared…"
"Can anyone give me some recommendations on how to ship chocolate? Are there specifics months you ship and not ship? Is there specific packaging that must be used or shipping turnaround time? I am in NY and would like to start an…"