SC wrote:
> I have been researching tempering techniques and wanted to ask some of
> the experts here (Alex :-) ) what your favorite (and most reliable for
> results) way is.
>
> The seeing technique sounds so much easier than the scraping
> (mulching?) method. If the scraping way is better, can you give me
> some pointers?
>
> Also, who sells chocolates (truffles, etc.) here? Anyone? If so,
> have you any advice?
>
> Thanks.
>
> SC

I sell chocolates and truffles. I use a tempering machine, and El Rey
chocolates (Gran Saman, Mijao, Caoba, and Icoa). When I started out, I used
the tabling method, which was particularly good for me because I have a
granite countertop that is perfect for it. Now, when I need to temper small
quantities for garnishing, I generally use the tabling method for milk
chocolate and the seeding method for white. Whether these are the best
methods for those chocolates I don't know, but they suit me.

I found that the hard thing was not tempering the chocolate, but keeping it
in temper while I dipped. I used to go through all sorts of contortions with
simmering water and heating pads and thermometers. That's why I bought the
machine.
--
Janet

Dear Artemesia! Poetry's a Sna/Bedlam has many Mansions:have a
ca/ Your Muse diverts you, makes the Reader sad:/ You think your
self inspir'd; He thinks you mad.