Check out some of the older posts on this forum and on the Chocolate Alchemy forum. One of the first things you will need to decide is how much chocolate you want to make - and how much money you will have to spend. Until you have answered those questions every answer is conditional. Do you want to make 50kg a week or 5,000kg, for example. Do you have a million dollars or ten thousand? Can you make any equipment yourself?
Can I suggest that you take some time to read some older posts and then ask very specific questions?
Duffy
We will bepresent again in the Salon at the booth of Brazil, if you are there please stop by and say hello. Try our chocolate made withFazenda Venturosabeans, These are the same beans that will receive an award for "Excellence" during the show.
Hi Jessica. I believe that Madre is now using a commercial tempering machine, so I'd guess that they haven't done any further work on this idea.
I tempered for a while using a santha with one of the wheels removed, a thermometer, and a space heater/fan. I usually started with melted chocolate and would dump it into the room temperature santha. The process was basically to cool the chocolate down with the fan and seed chocolate. Once it was in temper, I'd just monitor the temperature and adjust as necessary using either the fan or the heater.
It worked pretty well, except that it added a lot of bubbles to the chocolate.
Erin,
I happened by this post. I know I am a few years late, but I'm curious about your process. Have you developed this idea further? Do you have anything in the works?
Jessica
