Mine won't let me increase the holding temp, but that would be useful! I was
using Callebaut this time. The only Valrhona available to me locally is
hazelnut flavored. I do not care for hazelnut. I plan on ordering some
online, but at the time, under a deadline, I chose the bars out of what was
available. Thanks for the link. I'm off to shop! :-)

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"Monty" wrote in message
...
Hi Wendy, I have a Sinsation tempering machine, which is just an earlier
version of the same machine you have.

What kind of chocolate are you using for coating the truffles? I used to
use
Callebaut bittersweet, but, found it too thick for coating truffles. I
switched to Valrhona Equatorial (semi-sweet) chocolate and it melts to a
much less viscous consistency then the Callebaut, producing a thinner more
even coating on my truffles. Not to mention it tastes great, too! The kind
of chocoate you use for couveture makes a big difference in the results. I
would steer clear of candy bars and buy chocolate especially made for
couveture, like the Valrhona mentioned above. www.chocosphere.com has any
kin of chocolate you could possibly need (but not cheap).

Also, on my machine I can slightly raise the "holding" temperature of the
tempered chocolate, which I do for El Rey (Gran Saman) bittersweet
chocolate
as it has a thicker viscosity when melted. Bumping up the holding temp a
degree made it slightly thinner for dipping and didn't affect the
tempering
at all.