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Susie
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  • Chesterton, IN
  • United States
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Susie's Discussions

Microwave tempering

Started this discussion. Last reply by Jim Dutton Aug 19. 5 Replies

I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.I saw the microwave tempering process-starting with pre-tempered wafer, heat at…Continue

 

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Jim Dutton replied to Susie's discussion Microwave tempering
"I didn't mean to say a tempering machine is better than a melter.  Many people like the melters because they can hold more chocolate and allow you to empty a mold much more easily.  And I think it is fairly easy to adjust the…"
Aug 19
Susie replied to Susie's discussion Microwave tempering
"got it! Thanks. I will go ahead with a temper machine. They are absolutely there for a reason."
Aug 19
Jim Dutton replied to Susie's discussion Microwave tempering
"My impression from reading (and experience) is that with time too many Type V crystals form, and the chocolate will thicken too much to be usable--even if the temperature reading has not varied at all.  At that point there are options (heating…"
Aug 19
Susie replied to Susie's discussion Microwave tempering
"Thanks Jim. I tried on milk chocolate and it worked too. But if I have a 90.5F holding tank with a dispenser, never let it cool down or empty. Would it be fine?"
Aug 19
Jim Dutton replied to Susie's discussion Microwave tempering
"If you can keep (dark) chocolate at that 90-91F. temperature, you are fine, but sometimes reality intervenes:  If, for example, you are using chocolate left over from a previous session, it is very unlikely still to be in temper and must…"
Aug 19
Susie posted a discussion

Microwave tempering

I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.I saw the microwave tempering process-starting with pre-tempered wafer, heat at different interval in microwave. Make sure it is melted but less than 91F. Than the chocolate is tempered. I tried it and it works! So in this logic, I can just have a warmer at constant 90.5F to melt the chocolate and have tempered chocolate all the time?If this makes sense, why do I need temper…See More
Aug 19
Susie is now a member of The Chocolate Life
Aug 19

Profile Information

Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
Tempering
My favorite chocolate is:
dark

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