wrote:

I've been tempering chocolate for a while. my chocolate tempers
really well during the winter, but very poor during the warm season.
I find that my chocolate blooms more during the warm season and if it
doens't bloom; it cracks during setting stage. Currently i'm using
guittard and raising the temperature to 115F to 78F to 90F. What do
you guys suggest my temperatures should be for the summer season?

I'm guessing you are having trouble with humidity, or possibly
cooling time. High humidity can make tempering tricky.

Also, I don't have a way to control the temperature of my kitchen.

So I'm guessing no humidity control either. Have you tried cooling
in the refrigerator? You don't leave it in there more than
10 or 15 minutes, but that may help.

traditionalist, i am tempted to purchase a tempering machine. I may
just purchase one. Can you guys suggest any brand for a tempering
machine to me? I've seen machines that go up $2000 and up. But my
budget is far less than that. i"m thinking of $500ish. please let me
know what your suggesions are.

The Chocovision Revolation 2 is available in your price range, and
unless you are doing production quantities will do OK. They really
don't hold up to hours and hours of daily use, but for a few hours
per week are fine. You may still have trouble with humidity, though.

Bill Ranck
Blacksburg, Va.