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

wrote:

> 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?

I'm guessing you are having trouble with humidity, or possibly
cooling time. High humidity can make tempering tricky.

> Also, I don't have a way to control the temperature of my kitchen.

So I'm guessing no humidity control either. Have you tried cooling
in the refrigerator? You don't leave it in there more than
10 or 15 minutes, but that may help.

> 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.

The Chocovision Revolation 2 is available in your price range, and
unless you are doing production quantities will do OK. They really
don't hold up to hours and hours of daily use, but for a few hours
per week are fine. You may still have trouble with humidity, though.

Bill Ranck
Blacksburg, Va.

On May 3, 12:08 am, wrote:
> wrote:
> > 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?
>
> I'm guessing you are having trouble with humidity, or possibly
> cooling time. High humidity can make tempering tricky.
>
> > Also, I don't have a way to control the temperature of my kitchen.
>
> So I'm guessing no humidity control either. Have you tried cooling
> in the refrigerator? You don't leave it in there more than
> 10 or 15 minutes, but that may help.
>
> > 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.
>
> The Chocovision Revolation 2 is available in your price range, and
> unless you are doing production quantities will do OK. They really
> don't hold up to hours and hours of daily use, but for a few hours
> per week are fine. You may still have trouble with humidity, though.
>
> Bill Ranck
> Blacksburg, Va.

A tempering machine is useless if the chocolate making room is warm
and humid.... I concur better invest on a good airconditioning unit
first...

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

Antioxidants should be an essential part of an individual’s diet. Antioxidants provide an important function within the

human body because they fight free radicals.Free radicals are harmful substances found within the body. These harmful

substances, if left unrestrained, have been linked to the causes of many diseases within the human body.

On May 4, 7:23 pm, akia > wrote:
> ;877892 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
>
> Antioxidants should be an essential part of an individual's diet.
> Antioxidants provide an important function within the
>
> human body because they fight free radicals.Free radicals are harmful
> substances found within the body. These harmful
>
> substances, if left unrestrained, have been linked to the causes of
> many diseases within the human body.
>
> --
> akia- Hide quoted text -
>
> - Show quoted text -

AKIA....HAVE YOU LOST YOUR MARBLES<GRRRRR>!!!!