Hi Ozgur,
Did you buy one of the Selmi tempering machines? Which one?
How do you like it?
Thanks,
Omar
The simpler way to fix this would be to add a fan w/heater to blow into the Santha/Ultra. A device with a thermostat and variable fan speed would be very easy to make and use and not require moving chocolate back and forth between two devices.
Lana: You say:
"For any chocolate makers out there, it might serve asareasonably pricedconche if the temp. can be controlled somewhat accurately."
Do you think you can reasonably run this for 8-24 hours or longer without stopping?
Thanks so much Kerry that really helps
DeRhonda - unless the "stir" speed is very low on the Cuisinart machine (and I did not see it in the video), I don't see how it can work ... well.
I use an immersion blender for ganaches with great resultsand they cost $50 or less. Just make sure to get one that has infinitely variable speed control, not just set speeds.
Has anyone tried the Cuisinart Blend and Cook Soupmaker formaking ganache? Since it is $200 or less, it could be a low cost alternative to the Thermomix.
Devika,
To temper in the thermomix - mix at 37 C until the chocolate is mostly melted (ie still have some unmelted chocolate in the bowl) then turn off the heat and spin at about speed 7 until the unmelted chocolate is incorporated. You should be at a proper temperature when you are done. It takes a bit of fiddling to figure the times for certain amounts of chocolate.
I don't often use the TMX to temper however - because other ways work so much better (but not as fast). The real beauty of the TMX is in making ganaches. About 5 minutes and you've got ganache ready to go.
Hi Clay, I just had a thermomix demo at my place . I am a budding chocolatier and though the lady at the demo said TMX tempers chocolate and and there seem to be some videos online by callebaut- but they look slightly vague- and the temper tests were just not quite right( i wonder how its possible to maintain temperature when the lowest temperature is 37 degrees) . Have you tried TMX for tempering chocolate . Also for a pastry kitchen making primarily- cakes, cookies, chocolates ( with ganaches etc and use of Nuts ) do your recommend a kitchen aid or TMX or any other machine ?? Thanks
Yes I have! In fact I sent them an email just a few hours before this post and a, waiting their response. I have the items in my shopping cart, just wanted to see the sources anyone else had, but thanks for the confirmation!
Erica
Erica -
Have you taken a look at Chef Rubber?
Can anyone suggest an online retailer wherecan I buy a kit of many different cocoa butter colors?
Thanks!
hi ok so i all ways temper the ccb by seading you can usually go as far as 33.2 degrees
with dark choc the colors don't come out as well not much you can do about that.
is using an airbrush always heat the gun and try to keep the movement steady
i also head my molds a lil bit to hope it helpsHi,
i have also problems with the shine of the cocoa butter.
So i need to heat up to 40-45 than cool it down to 29 and then up to 32? I think that the inproper tempering makes my work dull.
I also would like to ask, what colours do you use with dark chocolate? I tried yellow, and green but they dont' look so good on dark chocolate.
Do you use cocolred cocoa butter in the paint gun in the same way?
