beta 6 crystals

[panini]

congrats on 100
I'm assuming when you say injecting,your seeding, putting chopped cooler choco in an blendind down to temp.
Least you can squeeze in 6 people We max at 5
I thinking the crystals will be faster only because I don't even have a way to keep my seeding chocolate at a consistant temp. I was thinking to infuse with a stick blender at a temp more closer to usable. Am I wrong. Now, if I wait to seed with a cooler chocolate I loose snap and life.? Hey, enlighten me, I'm all for using any technique. I'm much to old to be coming in early or God forbid staying late
pan

[1dessertdiva]

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.

[felixe the dog]

Being up "North (I am south of the equator) has many problems and I have got a couple of tricks up my sleeve to try to get what I need done. Although we have a bloody hot summer coming and I am already advising clients that Chocolate in the day time, standing out as a centrepiece is a really bad idea!!

In theory I would advise against the stick blender, although I have not tried it. My thinking is 2 reasons.
1. The potential for a build up of heat through friction would take the chocolate off "temper".
2. If not fully immersed and kept immersed it would whip air into the chocolate, ruining the finish.

Anyway can I ask some questions about your setup.
Also, I will need to convert from Celcius to Farenheit and back again so bear with me.
What is the "average" temp of your work environment on an average day at the moment. Is this where you store your chocolate?
I assume it is almost winter over where you are?
What access do you have to equipment?
Do you have a microwave?
Do you have an oven? Is it a Bakers oven (deck) or a Combi oven?
How much chocolate do you need to temper?
My method of preparing and tempering chocolate depends on many factors. What I am using it for, what quantity I need, how soon I need it, what the enviroment will be like where I am working.
I look forward to a reply soon.

BTW I agree about the staying up late/getting up early issue, I must confess my version now days is early = 6am start and late = 8pm finish.
I remember working for my dad and starting at 11pm

Dessertdiva, I now have a matfer machine with wheel and motor. It sounds similar to what you have. I don't see time as an issue, if production is planned properly you should be able to inject and walk away leaving the machine running while you take care of other tasks.

[jessiquina]

i totally understand how some places are not meant for chocolate tempering. we just dont do it because it wont stay in temper (being held on the line, or in the reach in. nobody respects the chocolate) - and the chocolate work is definitely not our top priority unfortunately!

so can someone explain the mycryo tempering method. do you just add 1% and stir it in--- ??? we have the stuff to experiment, maybe thats what i'll do! but any help is appreciated . thanks .

[felixe the dog]

BTW I am not against using mycryo or beta 6 ( I am assuming they are the same?) for tempering. I am not making a judgement of one being better or worse, I just see that it is more expensive and I have never had an issue with injecting.

Jessiquina, follow this link! http://www.callebaut.com/en/50170

And here is the link for Beta 6 Crystals, http://www.auiswiss.com/culin_whatsnew.cfm?catid=1237

The process looks to be the same. I am still not "sold" on the stick blender being used.

[jessiquina]

thanks! i will experiment at work.