"I had this exact problem. I have not been able to get a my cacao+sugar batches to temper just with the Rev 2 but i have gotten very good results with the following tweaks:
1. set the high heat to 118 (helps make sure all the crystals go away)
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"I don't have any thoughts on whether your storage idea would work, but I am curious to know how you treated the beans?
While my quantities are much lower, hobbyist only at this point, I have had issues with some moths and recently started…"
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
"I agree. I am sure there are plenty of issues that come up when you scale to a production level that a hobbyist would not be worried about. Everything from storage of the beans and completed chocolate to efficiencies you can leverage when making…"
"Seems to me (as a beginner/hobbyist) that multiple classes might be good.
One class that focuses on the "art" of making chocolate from bean and another that focuses on the business side of things.
As a hobbyist I am currently most…"