Forum Activity for @Annika von Schlieben

How does a tempering machine work (Pomati)?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you! I started with only two temperatures but since I wasn't satisfied with the result (after trying several different combinations of temperatures) I thought that mayby I had to make it in three steps like when tempering by hand.Now I know that I should use only two temperatures so I will keep on testing with that. I always get the moduled chocolates to look nice but I'm having trouble to get them out of the modulds (I suppose the chocolate doesn't shrink as supposed). Thank's a lot for your help. I appreciate it!

How does a tempering machine work (Pomati)?

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you both! So you are saying that I do not need to change the cooling temperature during the tempering process? Just let it go up to the max temperature (45 or above) and then push the button for entering the cooling phase and when it reaches the lower temperature the chocolate is tempered and ready to use?If I set the working temperature (30-32c) as the "cooling" temperature, will the machine then cool it more than that inside in order to get it tempered correctly? Or should I set the cooling temperature to the lowest (under 29c for dark chocolate)?Should the bowl temperature and the archimedian screw temperature be the same or not?Where is it best to check the temperature manually, in the bowl or the chocolate coming out of the processing pipe? The temperatures shown on the display doesn't seem to be that correct...I really appreciate your time. This is drivning me crazy... :-S

How does a tempering machine work (Pomati)?

Posted in: Tech Help, Tips, Tricks, Techniques

Hi,
I have a Pomati T5 tempering machine, but I can't seem to get the tempering right. I'm used to temper in three steps, heat/cool/heat, but with this machine I can only set one heating temperature and one cooling temperature. How can this work? Or does some magic happends behind the scenes so the chocolate tempers even though it seems like the machine only uses two steps, heat/cool?

The chocolate manufacturer told me to use the following temperatures for tempering their chocolate: 50 C / 26 C / 31 C. Does this mean that I should use 50 C / 31 C with my tempering machine or should the three steps be translated in to something else when I should use only two steps?

I really appreciate your help. Thank's a lot!

updated by @Annika von Schlieben: 04/11/25 09:27:36

Chocolate boxes in Europe?

Posted in: Classifieds ARCHIVE

Thank you very much for that! I think I've found what I need at meridiansp.co.uk and the samples are on their way I must say that they seem very professional and respond quickly on email. I'm a very happy person right now, hopefully I can stop looking for boxes now and focus on making chocolates instead

Chocolate boxes in Europe?

Posted in: Classifieds ARCHIVE

I'm pretty sure this will not be a problem. I'm still working full time with my ordinary job so this business is just in small scale on my spare time. In other words I will not have time to make so many truffles that I will run out of boxes

Chocolate boxes in Europe?

Posted in: Classifieds ARCHIVE

Yea, I have been in contact with them and they have a lot of nice boxes. Unfortunately the minimum order is about 1000 pcs which is a bit much for me

Chocolate boxes in Europe?

Posted in: Classifieds ARCHIVE

I'm about to start a small chocolate business in Sweden and I've been looking for some nice chocolate/truffle boxes for severel month now without luck.

The thing is that I can't seem to find any company in Europe (since shipping over seas is too expensive) that excepts small orders. Since this is a start up business I don't want to order too many boxes the first time, maximum 500 pcs.

I would really appreciate some help...

Thanks!

updated by @Annika von Schlieben: 04/07/25 13:00:14