Posted by Gerard on January 24, 1999 at 04:24:58:
In Reply to: tempering chocolate posted by Dan on January 23, 1999 at 23:23:12:
Unless you overheat it to where it becomes grainy or contaminate it should be poss to retemper, commercial machines continuously recycle from enrobing back into the tempering unit..
Ambient temp is best kept rather warm , better than cool.
I close all doors and shut down cooling fans as soon as the choc is tempered.
Theres a neat little lab tester made in Germany that will indicate which degree of temper you have reached, I always was under the impression that tempered meant tempered but it ain't that simple, theres all sorts of tempered.
Some are better for molding vs enrobing vs piping etc.
Regards, Gerard