 Seeding/Tempering
Hi,
Just my 2 cents, I have been working with a Swiss trained chocolatier, we use Mycryo it saves a lot of time versus seeding when you are doing large amounts, we have melters for both dark and milk and hold the chocolate in a machine that rotates and heats the chocolate simultaneously.
However we use a lot less white chocolate so that is done the "old fashioned way" by seeding.
I don't know if that helps or not, that section of the building is also extremely climate controlled as are the holding area's. |