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
"Yes. Remember cooling and re- heating creates seed, so be careful how much you add. The seed should slowly melt with stirring. If it melts too quick, the chocolate is too warm, if it doesn't melt the chocolate is too cool."
"Julie- It sounds like you are cooling the chocolate too much. You are simply over tempering. If it is dark chocolate the coolest temperature to come down to could be 30-31C. For milk chocolate 28-29C could be cool enough. Remember that if you have…"
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