Seventy% - Topic: another tempering question

Ilana on another tempering question

Thu, 26 Apr 2007 12:52:41 +0000

Thanks very much Sebastien![:)]

Sebastian on another tempering question

Thu, 26 Apr 2007 12:03:33 +0000

Sure. lots of people do that. keep in mind if you're starting from chocolate that's out of temper, this machine won't temper it for you.

Ilana on another tempering question

Thu, 26 Apr 2007 08:25:08 +0000

OKAY! I was wondering why it wasn't the preferred method, since it sounds so easy and the equipment is less expensive. So it can be left overnight to be used come morning?
Thanks!!
Ilana

gap on another tempering question

Thu, 26 Apr 2007 00:00:53 +0000

Ilana - controlled melting can take a long time. Your chosen tempering method will often depend on how quickly you need to use the chocolate.

tammylc on another tempering question

Wed, 25 Apr 2007 23:10:22 +0000

I use a melter. Usually I don't try to do a direct temper (another term for what's being called controlled melting here). I just use the melter to melt the chocolate then use the seed method to temper it. It's also great because it holds the chocolate at working temperature for me.

Someday maybe I'll be successful enough to justify having a tempering machine...

http://www.tammystastings.com

Ilana on another tempering question

Wed, 25 Apr 2007 13:17:47 +0000

Thanks so much!!!! Controlled melting! Do you recommend it over the other methods? A melter is less expensive than a temperer... I bought a temperer and now I am wondering about melters. They seem like a good idea.
Thanks again!
Ilana

Sebastian on another tempering question

Wed, 25 Apr 2007 11:52:40 +0000

Yes. It's called controlled melting, and isn't tempering at all. It works on the premise that your chocolate is already tempered, and you're simply raising the temperature enough to liquefy it, but not high enough to destroy the temper.

Tempering chocolate for ganache has a history of advocates on both sides. Some say you must, some say you need not. I fall into the category of it doesn't do anything for you. Lots of people disagree with me, and that's fine 8-) if you believe it does something for you, by all means have at it..

Ilana on another tempering question

Wed, 25 Apr 2007 07:32:15 +0000

Hi all! If anyone cananswer my previous inquiry I would really appreciate it. Now to annoy further:
I found a thread on egullet by which someone said that chocolate can be tempered by melting it in a melter such as those sold at moldart,simply by melting it to its working temperature and then by using a heat gun, raising the temp .5 until the correct viscocity is reached. For dark choc this can be done up to 34 C. Does anyone know of this method? Is it really so? Or where can I find more info?
There was also talk about using tempered choc to make ganache. Why and is it necessary?
I would appreciate any info!
Thanks
Ilana