Hi there…I have been using a little Rev 1 to temper small amounts of chocolate the lazy way, but I think it’s broken (prob because I kept overfilling it gettiing in a panic at easter!!) – and now I’d like to try a different method of tempering.
I’ve found that the really fluid Cacoa Barry 71% and the fluid one in white (4 ‘drop’ fluidity if you know what I mean)keep their temper just by carefully heating till just melted, but I was using a homemade bain marie and kept getting moisture on the chocolate hence white spots and lines. Would I be able to use this very simple method with most couvetures? Can a fairly large quantity be melted in the microwave this way? I suppose that would get rid of the moisture problem…
Anyway I really should learn to temper properly. I’m going to be making alot of table centrpieces and bowls so I must temper correctly!
Keylink do a bain Marie for £125 is this good value? it says it has a temperature gage so would this be sufficient to help me temper (without a fiddly thermometer)? Has anyone tried Mycryo from Callebaut for tempering – is it worth it considering you still have to heat and cool the choc etc, the only difference it seems is that you use the mycryo instead of seed chocolate to temper, am I right?
As I am so small and do not have alot of capital, I can’t buy an expensive tempering machine, I’m stuck in that phase where things you can make at home wont do and proper machines I can’t afford!
And I don’t have any chocolate contacts apart from you guys to ask – thank you so much for listening…
There is no such thing as a chocolate reject – if you can fit it in your mouth, it wont be rejected!!
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