"Today was a good temper day as a blizzard was going on outside.
I did as Melanie suggested and put the seed chocolate in at approximatly 95f instead of imediatly when the machine said to. I also used much smaller pieces and some shavings. I then…"
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thomas
- 46, Male
- Duluth, MN
- United States
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help with El Rey tempering!!
Started this discussion. Last reply by thomas Mar 31, 2009. 9 Replies 0 Likes
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thomas replied to thomas's discussion help with El Rey tempering!!"Melanie, thanks I will try it tommorow as I have 100 truffles to dip.
I will let you know.
thanks again"
Melanie Boudar replied to thomas's discussion help with El Rey tempering!!"If your chocolate is grainy you have not seeded it correctly, or enough. Seed a small amt at 34C (not sure what that is in farenheit) If you seed before this temp (hotter) nothing will happen, if you seed colder it will be lumpy. a small handful of…"
thomas replied to thomas's discussion help with El Rey tempering!!"I am in a basement so the room temp is approximatly 65f to 73f depending on the time of year.
We rarely have high humidity up here. Melanie asked if I am melting at a high enough temp. and I have tried numerous different starting points the highest…"
Melanie Boudar replied to thomas's discussion help with El Rey tempering!!"I have used El Rey on and off with no problems whatsoever and I am in a challenging tropical climate. If I were you, I'd forget the machine and go back to tempering by hand at least until you figure it out. Tempering is not all about a…"
John DePaula replied to thomas's discussion help with El Rey tempering!!"I am not in a temperature controlled room but it is fairly consistent room temp.
.
Can you elaborate? Room temperature and humidity can make or break your efforts."
thomas replied to thomas's discussion help with El Rey tempering!!"Thanks Joe.
This I have tried and we have talked on the phone lots about this before.
I have tried several different initial temps. The best thing has been to work the chocolate on the slab after the machine says it is ready. But of course I should…"
JOE CREVINO replied to thomas's discussion help with El Rey tempering!!"Increase start temp to 115F. Use temper 2 on machine. If that does not work go to Chocovision site and email
me your phone number and I will call.(on Chocovison site click on my picture and send phone number)
joe crevino"
Rich replied to thomas's discussion help with El Rey tempering!!"I'm sorry to say I can't help, but I am looking forward to responses to your question. It seems the only consistency I have is inconsistency. I think temperature and humidity is very important. I'm still looking for the right…"
thomas posted a discussionhelp with El Rey tempering!!
I am new here and I need help. I have been using El Rey for 3 years with limited success.I am using 61% in a chocovision X3210. I rarely get consistent results, and rarely is it tempered when the machine says it is supposed to be, I generaly will have to work a portion of the chocolate on a marble slab and even then it not always works . I am not in a temperature controlled room but it is fairly consistent room temp. Does any one have experience with both the machine and El Rey chocolate? Note:…See More
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- NY chocolate show 2006
- My favorite chocolate is:
- El Rey
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