Posts by spencerhbl

Oh yeah, I know. Chocolate that has more cocoa butter (couverture) are generally more "liquidy" when melted, so I tried melting Hershey's or Nestle's (I forgot which one) chocolate just as an experiment and it was like paste...

So, just as an update, I got some Callebaut chocolate a few days ago and tried to temper that. But, before I used 2 and a half pounds of chocolate, I wanted to try tempering the Ghirardelli chocolate one last time. But, this time I used...

Yeah, I'll try using higher quality chocolate.

I thought that might be one of the problems; I've heard that chocolate chips have additives that prevent them from melting at higher temperatures.

That's true, but I really don't think that is the problem, as the chips look and taste fine and I see people buy them all the time.

I normally just buy the chips on the same day of my attempts.

Thank you guys for your replies. But I don't think that the chocolate is seizing, it's just that the chocolate chips that I use as the seed chocolate remain mostly solid, rather than melting.

Within the past few months, I've expressed a big interest in chocolate and sugar work. I've been trying to temper chocolate with the seed method for a few weeks now and have not yet been successful. I bought Ewald Notter's video on...

Thanks for the insight, Phaedrus. I wasn't planning on getting the global ceramic steel; far too expensive for something that I could find for 20 bucks. I am buying a chef's knife of the same size because I am going to be working as an...

Sorry about the confusion. The global's have to be honed with a ceramic steel, or at least he company says so. The spine does not bother me because I do use a pinch grip. I try to use all the proper knife practices. Well, I guess I will...