Hi chocoholics, We're wondering who has experience with honey sweetened chocolate, and if there's a small-scale continuous tempering machine that can handle it. We're currently using a Chocovision but looking for something that can scale. Thank you Clay and everyone in advance! Stephen
Clay, thanks so much for all your help.
We've been using a Delta. We don't anticipate needing perfectly tempered chocolate, and we're OK with that. The Delta actually works fine with our current honey, although we're considering something with dosing ability so that we don't have to manually spoon into cavities 900 times a day. The Keychoc X2 can do this on their entry level machines whereas FBM and Selma require you to get their bigger 220v ones. We like the continuous tempering of those, but more importantly we need dosing help and consistency at a price point we can currently afford. Different technology for sure, but if the Delta works with our honey, I don't see why the Keychoc wouldn't. Having to seed it isn't a deal breaker for us, and we end up packaging after a ~90 minute batch anyway.
Side note...I've had some other brands' honey chocolate and it tastes like they've added a lot of butter just to make it snap, way too much for my taste. I'd rather it be soft chocolate than extra fatty like that. I'm sure there's gotta be tastier ones out there though.
Did this answer your questions?
It is possible to temper chocolate sweetened with honey but it's very difficult because of the water in the honey. It can be done but it requires patience.
Which Chocovision are you using? It might be possible using a larger one but be next to impossible in a small one.
The smallest continuous tempering machines have working bowl capacities of about 5kg. However, the limiting factor in these machine is not the size of the bowl but the length of the tempering pipe. The chocolate does not spend enough time in the pipe to generate and mix crystals evenly.
You really do need a much larger continuous tempering machine - and by larger I mean one with a longer tempering pipe - to reliably temper chocolate sweetened with honey. Chocolate Naive in Lithuania is successful doing so.