Chcolate coated brownies
 

Hi everyone,

I'm not a regular reader of this newsgroup and thought this would be the
appropriate place to ask for some advice.

While looking for Christmas presents, I found chocolate coated brownies
(pastries section) and chocolate coated cheesecake petits fours. I don't
have much experience with chocolate besides melting it over a double boiler
for dipping cookies. What I'm wondering is, can I make chocolate coated
brownies/cakes at home (to give as gifts) without buying really expensive
enrobing equipment? What would be my best bet to try at home or should I
even attempt it? Lastly, is there anything I should add to the chocolate to
prevent it from melting in people's hands when it's picked up (for the
brownie example)? I've heard of adding a wax of some sort to make chocolates
appear shinier, but wouldn't that taste kind of gross?

I've also considered buying a tempering machine. What's the smallest size I
should look for that would be appropriate for home use but still produce
somewhat reliable results? I guess my price range is anything less than
$1000 for now. I'd rather start with a broader search and narrow it down
later on, plus I'm just now getting really interested in learning about
chocolate and candy-making so who knows, a semi-professional machine might
come in handy in a year or two I figure. =)

Thanks in advance,
chocolate amateur Amy

Chcolate coated brownies
 

Amaryllia > wrote:
> I've also considered buying a tempering machine. What's the smallest size I
> should look for that would be appropriate for home use but still produce
> somewhat reliable results? I guess my price range is anything less than
> $1000 for now. I'd rather start with a broader search and narrow it down

My wife uses, and I have used, both the Chocovision Revolation II and the
X3210. We have two of each used daily at her chocolate shop. Well, actually,
one of the small ones I just sent back for service, but the point is we use
both models a lot. The basic design for each is similar. The baffle contains
a temperature probe which is monitored by a microprcessor controller. It heats
the chocolate up, cools it down, tells you when to add seed, and reheats to
working temp.

Interestingly, the first Revolation II we purchased has never failed us, the
second one has been sent back twice in the past few months, though we've been
using it for a year and a half now. The older one is more than 2 years old.
I would say the X3210 is too big for home use. You need to melt a minimum
of 3 pounds, and at that it's barely enough to make use of the machine properly.
The Revolation II will handle 1 to 3 lb. batches. Chocovision's customer
service has been great for us. They have replaced several parts quickly and
without charge.

As far as I can tell, the Revolation I that someone else mentioned is the
same as the Revolation II except it has a different (older style) controller.
The II has the same controller as the bigger X3210.

Bill Ranck
Blacksburg, Va.