Posted by Gerard on December 15, 1998 at 18:09:14:
In Reply to: Re: melting peters chocolate posted by Brian on December 11, 1998 at 01:56:06:
Brian,
I've done some experimenting with Peters, garbage, absolute crap.
I ran it through our tempering machine several times, gave it the full process and still no good.
It finally tempered after addition of at least 20% more cocoa butter.
I recommend using it for choc mousse, you can invert/dissolve it with some coffee.
Or chop it and add to boiled cream for truffle ganache.
When I bought my tempering machine they gave me a case of Peters, I gave them 40 lbs back.
Its disgusting that mfgers of tempering machines haven't got clue re' chocolate itself.
I also thought like you that it was contaminated, but I have a friend who's an engineer , he processes 6 tons of choc daily where he works, he took one look and said its just made that way.
Regards, Gerard