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Where to put seed in Rev2
September 9, 2009
4:55 am
JonathonPower
Australia
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Forum Posts: 6
Member Since:
January 6, 2008
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1

Hi all

I recently bought a Rev2, which I absolutely love, after tempering by hand for so long it’s a dream.

However, I’m slightly confused about the seeding process. I generally use Callebaut callets. For the seed batch I’ve been putting them behind the baffle, either whole callets or chopped-up callets. Both methods have produced well tempered chocolate that I’ve been able to dip into with good results.

However, I was watching a you tube video the other day and the guy put his (finely chopped) seed chocolate in front of the baffle, straight into the untempered chocolate.

Of course I could just try it myself, but I’m curious whether other people put their seed in front of or behind the baffle. And for that matter, whether they chop their seed or leave it as callets, or even blocks.

Cheers
Jonathon

September 9, 2009
9:54 pm
cocoa-girls
United Kingdom
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Forum Posts: 33
Member Since:
June 25, 2008
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Hi Jonathon

I always put seed in the back of the baffle, then its easy t fish out anything still there when the seed phase is finished

hope that helps

Shona

September 14, 2009
8:03 pm
ChocHeart
Brighton, United Kingdom
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Forum Posts: 18
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August 25, 2008
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Hi Jonathon

I agree with Shona. That’s the beauty of the Rev 2, putting it behind the baffle means you don’t overseed or get left with lumps in your tempered chocolate, as you fish it out on the second set of beeps.(store the used seed in greaseproof and use as in the base chocolate on your next batch to save wastage)

I always leave my seed as callets, even the big Belcolade buttons, and always been a perfect temper with the rev 2. I often use the second ‘difficult’ seed programme (press it twice when it beeps to seed) , works for me with the more temperamental ‘single origin’ cocoa.

Emma

October 24, 2009
9:50 am
JonathonPower
Australia
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Forum Posts: 6
Member Since:
January 6, 2008
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Thanks for your replies – putting behind the baffle has been working for my small scale tempering…not so good for my weight though, with all these truffles and moulds that I’m making, now that I don’t have to temper by hand anymore!