Comments on: Weekly BonBonBar Photo: My Chocolate Melter

By: fattypr

fattypr — Wed, 09 Apr 2008 20:55:34 +0000

what i like about this piece of equipment is that it looks like something we use in the operating room. kinda cool, huh?

By: rainey

rainey — Sat, 05 Apr 2008 00:59:26 +0000

Thank you for that and I look forward to learning more about handling chocolate.

It’s really fascinating reading about the theory and handling of food and an new business at the same time.

I am laughing at the idea that there would be a lot more chocolatiers if tempering weren’t involved. How right you are! And yet, what other ingredient can have so many lives? I have often thought looking at a chocolate shop full of rabbits for Easter that those bunnies can be anything else on the Monday after Easter.

So thanks again for letting us peek into the operations.

By: Verena

Verena — Fri, 04 Apr 2008 19:34:57 +0000

Is this the same kind of machine they have at Godiva stores for chocolate dipping? I really found tempering an annoying process for a while, but it sure is a relief when it works :D. Thanks for sharing your tempering tips and techniques.

By: Nina

Nina — Fri, 04 Apr 2008 16:24:30 +0000

Kevin - I’d probably only move to a tempering machine (and only if it had an enrobing attachment) if I had my own commercial kitchen. I’m working out of a rented one now. I’ve used tabletop tempering machines, and I just don’t like them. I figure Wybauw uses melters, so I can I. I’m pretty fond of it now. And actually, I happened to have acquired 2 old 12kg melters so I can upgrade to those when I need to, too… I don’t do all my enrobing at once now, so it works out ok.

By: Kevin

Kevin — Fri, 04 Apr 2008 12:57:42 +0000

Wow, I assumed you were using a nice sized batch tempering machine. You definitely get points for doing it by hand. I use a small (up to 1.5 lbs at a time) tempering machine at hone and you’re correct that it’s definitely not full-proof. I have to watch it carefully and seed the chocolate right to get a good temper. And it is surprisingly noisy.

Do you think you’ll move to a tempering machine eventually in order to process more orders?