On May 3, 12:08 am, wrote:
> 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.

A tempering machine is useless if the chocolate making room is warm
and humid.... I concur better invest on a good airconditioning unit
first...