"Hm, after some contemplation I don't think the 1.5 pound capacity is enough for me. Thanks though!"
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Kaydee Kreitlow
- Female
- Salem, OR
- United States
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Holding working temperature; tips? Difference between tempering machine and a melter
Started this discussion. Last reply by Kaydee Kreitlow Apr 6. 3 Replies 0 Likes
I am teaching myself to temper chocolate right now and I'm wondering the best way to hold the temperature of the chocolate. I'm using a double boiler and using both milk and dark chocolate. I…Continue
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Kaydee Kreitlow replied to Jennifer Cooper's discussion Rev 1 Temperer for sale in the group Classifieds - For Sale or WantedKaydee Kreitlow replied to Jennifer Cooper's discussion Rev 1 Temperer for sale in the group Classifieds - For Sale or Wanted"Do you have a picture? I am interested! And an estimate for shipping to 97301"
Kaydee Kreitlow replied to Kaydee Kreitlow's discussion Holding working temperature; tips? Difference between tempering machine and a melter"Thank you so much! This is exactly the kind of advice I was seeking! I should have been stirring more while I was dipping. I'm making my first large test batch of chocolates in 2 weeks and I will keep that in mind.
-Kaydee"
Brad Churchill replied to Kaydee Kreitlow's discussion Holding working temperature; tips? Difference between tempering machine and a melter"To understand tempering chocolate, you need to keep in mind that with the exception of your melting temperature, the cocoa butter is crystalizing ALL the time. At it's ideal working temperature, if you don't agitate it, the chocolate…"
Gap replied to Kaydee Kreitlow's discussion Holding working temperature; tips? Difference between tempering machine and a melter"A melter (such as a Mol d'Art is used for keeping chocolate at working temp. It melts the chocolate at a high temp, then you temper the choc and reduce the temp on the melting tank. When you put the tempered choc back into the unit, it holds it…"
Kaydee Kreitlow posted a discussionHolding working temperature; tips? Difference between tempering machine and a melter
I am teaching myself to temper chocolate right now and I'm wondering the best way to hold the temperature of the chocolate. I'm using a double boiler and using both milk and dark chocolate. I followed the temperature curve but still got fat bloom. I dipped approximately 25 chocolates and only about 5 of them turned out without the bloom!When using the double boiler method, should the temperature of the burner be lowered once the chocolate has reached it's melting temperature?Any tips for…See More
Kaydee Kreitlow joined Clay Gordon's group
Classifieds - For Sale or Wanted
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
Kaydee Kreitlow posted a blog postStarting slowly - Picked up a free granite slab this morning!
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I could buy a box of…See More
Kaydee Kreitlow left a comment for Kristen Reed"Hi Kristen! Small world seeing you on The Chocolate Life!"
Kaydee Kreitlow joined Clay Gordon's group
Startup Central
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.
Profile Information
- Dark, Milk, White?
- Dark, Milk
- Most memorable chocolate experience:
- Holiday truffle making days with my best friend.
- My favorite chocolate is:
- Scharffen Berger 72%
Kaydee Kreitlow's Blog
Starting slowly - Picked up a free granite slab this morning!
Posted on March 30, 2013 at 1:30pm 0 Comments 0 Likes
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…
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