Mine won't let me increase the holding temp, but that would be useful! I was
using Callebaut this time. The only Valrhona available to me locally is
hazelnut flavored. I do not care for hazelnut. I plan on ordering some
online, but at the time, under a deadline, I chose the bars out of what was
available. Thanks for the link. I'm off to shop! :-)

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"Monty" > wrote in message
...
> Hi Wendy, I have a Sinsation tempering machine, which is just an earlier
> version of the same machine you have.
>
> What kind of chocolate are you using for coating the truffles? I used to
use
> Callebaut bittersweet, but, found it too thick for coating truffles. I
> switched to Valrhona Equatorial (semi-sweet) chocolate and it melts to a
> much less viscous consistency then the Callebaut, producing a thinner more
> even coating on my truffles. Not to mention it tastes great, too! The kind
> of chocoate you use for couveture makes a big difference in the results. I
> would steer clear of candy bars and buy chocolate especially made for
> couveture, like the Valrhona mentioned above. www.chocosphere.com has any
> kin of chocolate you could possibly need (but not cheap).
>
> Also, on my machine I can slightly raise the "holding" temperature of the
> tempered chocolate, which I do for El Rey (Gran Saman) bittersweet
chocolate
> as it has a thicker viscosity when melted. Bumping up the holding temp a
> degree made it slightly thinner for dipping and didn't affect the
tempering
> at all.
>