We have been tempering chocolate using a microwave for a couple of years now. We temper carefully and use this choc in small amounts on a frozen slab to create ruffles that top our choc cakes. Never been an issue J
However....we wish to expand to have cakes with chocolate poured over them so the choc drips down the sides.
We also wish to use moulds of medium size like hearts etc.
We thought to make life easier we’d buy a Revolation V - 4kg Automatic Chocolate Tempering Machine.
Has this made life easier...no! No matter what we do, and with this machine you’re not supposed to do much, everything in Milk comes out wrong. White and flavoured Callebaut Choc is hit and miss.
The result with pouring the tempered choc over cakes is a white, streaky mess often with white marks. Moulds are very much the same.
The machine has been sent back to the supplier, they tested it and they replaced the baffle and said it was ok. We tried again...no improvement.
We tested the temp with a food thermometer at every stage of the temper and right enough the machine is showing the correct temperature.
After 3 weeks and a ton of wasted chocolate we are at our wits end.
Has anyone used these machines before?
We used to use a small Rev2 a few years ago and that worked a treat, it just didn’t do enough so we opted for microwaving choc.
Does anyone have a reliable method of tempering chocolate so it can be poured over a cake as mentioned above? We aren’t looking for a neat finish here, the whole point is it looks like drips running down the sides however it has to look good and be Belgium Chocolate.
All we are after is a reliable method of obtaining tempered Belgium choc that can be used to pour and use in moulds. Help please :)
Many thanks and regards, Pete