On May 2, 2:49 am, wrote:
> Hi guys,
>
> I've been tempering chocolate for a while. my chocolate tempers
> really well during the winter, but very poor during the warm season.
> I find that my chocolate blooms more during the warm season and if it
> doens't bloom; it cracks during setting stage. Currently i'm using
> guittard and raising the temperature to 115F to 78F to 90F. What do
> you guys suggest my temperatures should be for the summer season?
>
> Also, I don't have a way to control the temperature of my kitchen.
> It's very dissapointing to find that the chocolate does not temper
> well after 2 hours of investment. Though i'm very much of a
> traditionalist, i am tempted to purchase a tempering machine. I may
> just purchase one. Can you guys suggest any brand for a tempering
> machine to me? I've seen machines that go up $2000 and up. But my
> budget is far less than that. i"m thinking of $500ish. please let me
> know what your suggesions are.
>
> charlotte

Or, instead of investing in a tempering machine, invest in an
airconditioner. If your kitchen is too warm, the chocolate won't get
to the 80 or so degrees you need to seed the chocolate with beta
crystals. The tempering temperature won't change for the summer. I
can't imagine that a tempering machine will work really well if your
kitchen's too hot. I've never used one, so I can't say for sure.

Until the really hot days, an ice bath might help bring down the
chocolate temperature faster. Have you checked into that? Or maybe the
summer is a nice time to try other confections!

Chandler