Guitar
Posted in: Tech Help, Tips, Tricks, Techniques
A search for "wire" at the Grainger site turns up the following: Grainger wire search (3 pages of results) .If anyone has more info about wire thickness, we could go from there.
Please check out my web site www.chocolatedude.net . I build a chocolate tempering machine at a reasonable price. Check out my web site and see if it will meet your needs.
Jim
I am a hobbyist contemplating home based on line shop. My focus is Truffles of which I have developed many of my own unique recipes. I am exploring the need for a tempering machine and where to buy good quality chocolate wholesale. I appreciate this forum to learn and grow my knowledge. I use a combination of milk, white and dark/bittersweet chocolate.
i second that. i actually went on a factory tour of LCC and they stated they don't make their own chocolate and get it from Callebaut.
I know this post is quite old by now but which machine did you finish buying...
I also have the cacao liquid that comes right out the melanger...
I am thinking about buying a tempering machine but not sure still which one..
I will really appreciate your comments
I hope you can help me
Javier - Chaqchao PERU
I know this post is quite old by now but which machine did you finish buying...
I also have the cacao liquid that comes right out the melanger...
I am thinking about buying a tempering machine but not sure still which one..
I hope you can help me
Javier - Chaqchao PERU
Hello Jeff, I'm interested in theHIlliard's Little Dipper and Mol'D'Art melters, could You tell me where can I buy these equipment?
The problem I see with the Hilliard's Little Dipper is if You want tochange from dark to white chocolate, for instance, it would be time consuming asyou have to dismantle and unscrew to remove the bowl and other components.
I'm considering as well the Matfer CHOCO 22T (20 kg capacity) but I don't know any seller.
Thanks for any help.
A few months ago I bought a used ACMC Tempering Machine for only $500. I like my Rev 2, which I paid almost as much for, but I needed a larger capacity.
I love my ACMC. It's not totally automatic but it's close enough.
There's an extra slot next to where the main thermometer goes and I slide in probe thermometer in to alert me when the chocolate reaches a certain temp. I hear they're super easy to fix. The only drawback is they use 100W light bulbs that are supposed to be discontinued due to some law. Companies like GE are now producing 95W light bulbs and I've read about people using ceramic heater bulbs.
I would love one of the bigger Chocovisions machines but it's 3x the price and they seem to have lots of issues. For the money, a used ACMC is the way to go. They're often on Ebay for around $500.
Hi Brad,
I was wondering how your modified Pavoni's have held up. We got ours a little over a year ago and it worked great until a few months ago when it started acting up. Pavoni convinced us to order a new probe, which has not fixed the problem. I've already wasted over a hundred hours unsuccessfully tempering with this goat, and don't want to waste any more of my scant resources on the machine if the problem will just recur. I know you added a heat shield and fan to one this summer; is it still going strong? What did the control boards do when they failed? Ours seems to work, but doesn't move through the cycles properly.
Thanks,
Eli