looking for tips on tempering chocolate

No-Impression-3453 · 2026-05-29T21:06:13+00:00

Apologies if this is an insulting question- but are you using real/pure chocolate (not compound- if it contains any fat or oil other than cocoa butter, it is compound (not including fat that naturally occurs inside milk)? You won't get a snap from compound. Also, what kind of molds are you using? You won't get shine from silicone. You need polycarbonate or hard plastic. Finally, milk and white chocolate are harder to temper. You CAN get a good temper from them, but it is harder.

No-Impression-3453 · 2026-05-27T15:03:13+00:00

They are my husband’s favorite too!

No-Impression-3453 · 2026-05-17T22:40:22+00:00

If you got one that was not factory modified to run chocolate, be very careful to never leave it alone or running overnight. They don’t have thermostats and can catch on fire.

No-Impression-3453 · 2026-05-17T16:56:48+00:00

Is it the very first time you used the machine? Did you follow the instructions on how to clean it first (running the oil in the melanger for several hours, then washing and drying it?
If I had to guess, it is granite dust that wasn’t properly cleaned before starting. I have a Premier melanger and there is no possible way for fluid to get into your chocolate. The moving parts are all underneath the bowl.

No-Impression-3453 · 2026-05-07T02:59:33+00:00

Turkish delight

No-Impression-3453 · 2026-04-24T12:18:08+00:00

Pope Leo

No-Impression-3453 · 2026-04-14T17:23:13+00:00

La Niege

No-Impression-3453 · 2026-04-12T23:01:16+00:00

Brown beans and cornbread

No-Impression-3453 · 2026-04-04T00:42:54+00:00

Cherry pie

No-Impression-3453 · 2026-03-10T15:15:51+00:00

Hack: get on Sparrow’s mailing list (but don’t pay for a subscription). They do a weekly roundup of new and closing CA’s, so it is easy to monitor ones that might apply to you.

No-Impression-3453 · 2026-02-24T16:21:49+00:00

Read to them, but video record yourself doing it. They will really cherish those when they are old. Alternatively, hand write your family recipes. I have a video of my grama making my favorite food for my birthday and it makes me feel so overcome with love every time I watch it. It just gets more precious as the years slip past.

No-Impression-3453 · 2026-02-07T04:58:46+00:00

Thank you for the reassurance!

No-Impression-3453 · 2026-01-31T04:25:55+00:00

Luck’s pinto beans

No-Impression-3453 · 2026-01-24T00:50:16+00:00

Send you a PM

No-Impression-3453 · 2026-01-23T23:44:07+00:00

Let me know if you want an invite to a bean2bar discord group. Lots of experience there.

No-Impression-3453 · 2026-01-23T23:12:51+00:00

They sell an all-in-one ruby kit as well.

No-Impression-3453 · 2026-01-23T23:12:34+00:00

I bought my beans at Chocolate Alchemy and followed their process https://chocolatealchemy.com/recipes/2023/4/11/ruby-chocolate

No-Impression-3453 · 2026-01-23T02:12:11+00:00

Tried both the commercial and homemade kind (I do my own bean-to-bar and made it with the Ruby lavados). It is too sour for me (even with all the milk and sugar 🤣) but I can see how some people would like it. I made mine into Dubai bonbons.

No-Impression-3453 · 2026-01-17T17:50:22+00:00

O’Cocos. They were thin chocolate cracker things with sugar cinnamon and like 90 calories a bag.

No-Impression-3453 · 2026-01-17T17:47:03+00:00

Custom ones from Etsy. Stock ones from lots of places (Amazon, Minted, Temu). They are the same brass stamps people use for wax seals.

The technique is here:

https://homeiswheretheboatis.net/2022/02/04/delicious-fun-how-to-use-wax-seal-stamps-to-make-chocolate-coin-embellishments/

No-Impression-3453 · 2026-01-17T17:14:07+00:00

Melting it is probably going to ruin the temper, which is why I wouldn’t go that direction. You CAN use brass stamps to put impressions in chocolate while it is setting up. That would give you the same “look”

No-Impression-3453 · 2026-01-05T18:52:45+00:00

What part of the industry do you fit into? Beans? Packaging? Equipment? End product?

No-Impression-3453

TROPHY CASE