The New Bakers Dozen
problems w/ chocolate tempering machine

The The Bakers Dozen: problems w/ chocolate tempering machine
By Sbarnhart (Sbarnhart) on Saturday, November 20, 2004 - 11:54 pm: Edit

I have recently had my chocolates bloom after using my Rev2 chocolate tempering machine. I have not encountered this problem before, and have not changed my techniques. I have only had the machine for 8 months and wonder if anyone else has had problems with the machine? I wonder if the temperature read-out is accurate? I have also noticed the plactic is blistered and a bit discolored by the fan. Thanks!

By Foodpump (Foodpump) on Sunday, November 21, 2004 - 04:38 pm: Edit

Is the Rev2 the same machine, or a direct descendant of the older "Sinsation tempering machine mdl CH300-01 from Poughkeepsie NY? A little countertop jobbie that has a s/s bowl with four little feet that sit into the plastic turntable?

If so, I've had mine for about 5 years now, and every now and then I get bloom.

One mistake I make is that I like to pre-melt my chocolate in its bowl overnight in my gas oven with just the pilot light on. The machine senses the Chocolate temp and acts acordingly, but there's still alot of residual heat from the bowl that can screw up the tempering process. Now, I still pre-melt my choc. but in another bowl and then add it to the machine.

Another mistake I've been guilty of is overtempering the chocolate, and then on another day, mixing it with fresh. Humidity may also play a part, especially if you're in a hot, steamy kitchen.

By Sbarnhart (Sbarnhart) on Monday, November 22, 2004 - 12:16 am: Edit

Thanks for your response. I am not certain if it is the more recent model of the Sinsation tempering machine mdl CH300-01; although it is from Chocovision in Poughkeepsie, NY and the description sounds similar.

I have not premelted my chocolate, nor have I ever used chocolate that I have previously is always cut new from the block. And, I had to manually adjust the temperature on the machine to bring it down into the low 80's before having to manually reheat it to the 86-89 degree range. I have never had to do this before, it almost seems like the machine forgot to drop the temperature low enough.

The truly odd thing is, it seems as though the first 8-9 pieces (I am enrobing/dipping truffles) are the really bad bloomers and the rest is not so bad. Does the chocolate need to stabalize for a certain time period before I can use it? Thanks again for your input.

By Foodpump (Foodpump) on Monday, November 22, 2004 - 10:59 pm: Edit

Manually adjust and re-heat again? Maybe it's not the same machine. With mine, once the chocolate is melted, a "seed" piece of new, factory-tempered chocolate is dropped behind the baffle, the "temper" button is pressed, and I wait for it to beep and flash "ready". After this happens, there is no waiting period, it's ready to use. Maybe there really is something wrong with your machine.

By Chefoncall (Chefoncall) on Sunday, December 12, 2004 - 05:03 pm: Edit

Where can I buy one of these machines? Also, is it easier to use than the manual method.

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