Need help with solutions for tempering small size chocolate batches - 10 - 20 lbs. Right now we use "silk" based approach described by "the alchemist" but it takes a lot of time. Machines like Selmi One are a bit expensive. Wondering if there is a middle ground with cost 1-2K USD but quicker than hand or "silk" based tempering.
I use a Sous Vide to make silk all the time. Works like a dream.
@Choklat This is the process I am using right now. "holding temperature at 93 degrees for the night. Come in the next morning and you have a whole machine full of silk."
Thanks all. My beef with "silk" is that you have to make the silk ahead of time, and that's usually an overnight process. What happens if you don't know how to temper chocolate and you don't have any????
Further to that, it only takes a few minutes more to run the chocolate through the tempering curve, than it does to melt the silk into your working chocolate and propagate crystals.
Take 20lbs of chocolate for example:
Heat the chocolate to 120 to decrystalize it (same as using silk)
Cool the chocolate to 88-90 degrees (same as using silk)
Take 5 lbs of the mass and cool it in a water bath to the point where it becomes thick and sludgy. (5 min)
Mix that chocolate back in to your working mass and stir it until fully melted.
Essentially what you've done here is create your own "instant silk" (oldschool term called seeding) with your own chocolate and at the same time saved $900 for a machine.
Another option is to buy a tempering machine and fill it with decrystalized cocoa butter, turn the motor off, and set the holding temperature at 93 degrees for the night. Come in the next morning and you have a whole machine full of silk.
Send me $100 and some chocolate. You'll be $800 richer and we'll call it even!
@DiscoverChoc Could you provide link to some machine you describe here? "There is no reason tempering with silk should take a long time. There are machines designed specifically to do this that cost under $1000."