How not to temper chocolate using tempering machine

How not to temper chocolate using tempering machine

As per my recent post chocolate tempering is not going so great these days. I decided to make a little  upgrade and so I purchased a tempering machine Unfortunately, here in Poland the only models available are big, expensive and dedicated to industrial use. And so I decided to cheapen the experience and find something suitable, second-hand online Much to my delight, I found a small chocolate tempering machine dedicated  to household by ChocoVision- C116MINIREV1 Rev. Chocolate Tempering Machine, Mini. As much (or as little) as  350 USD can buy you one. May be not the cheapest household machinery but if in use constantly, the investment will soon be returned. Unfortunately, this model is not available in Poland and therefore I had to make a purchase in the United States (what was I thinking???) Before removing my  credit card from my purse I asked five people with technical background for confirmation if   I can go wild with the purchase and if supply 230 volt on a device designed for 110 volt is safe. From each of those people interviewed by me I heard a different version of what I do, to prevent such equipment from burning. Finally, following advice of the most techinical mind from my pack, decided to purchase the adapter US-EU with grounding. With trembling hands and heart I plugged in my new acquisition. And it worked! For full 15 seconds before the machine burned… So I guess that’s that when it comes to my adventure with auto tempering. Yay   And so if it works this is what it does   Facebook Twitter Google+...
Mother’s Day chocolates-salted caramel in a new version

Mother’s Day chocolates-salted caramel in a new version

Holy Moly! I don’t quite know  how this happened, but I have two articles left hanging since like a month! I guess it’s the infamous writer’s block – I wasn’t able to get past one paragraph. Meanwhile I looked at  at the calendar, and there I saw it. Mamma Mia! Mother’s Day approaching! This time I decided to stay a little ahead of the calendar and make gift chocolates today. But this courageus idea left me thinking – what should the chocolates for Mother’s Day be like? Definitely  unique and one of a kind (oh, these cliches,  don’t we all love them).  Definitely they should be heart-shaped, preferably red or pink. But what about the filling? How to make something unforgettable? The paragraph  you are about to read is going to be a little pretentious, Let ya’ll be warned! I wanted to make chocolate hearts  with filling that  reflects the uniqueness of the relationship between a mother and a child. It is said that the mother’s relationship with her daughter is one of the most difficult human relationships. Having the experience of unilateral, I consider that this relationship is certainly colorful and definitely the emotions accompanying it cover pretty much the full spectrum. Having thought that, I realised I had my answer right there! What does this mean in practice? Americans, the nation famous for its bravery , discovered  already a while ago the hypnotically-narcotic combination of sweet and salty (salted pretzels or salted potato crisps coated in chocolate, or …salted caramel!) Who has not tried  this freaky combination just yet, should quickly fix this error. The sweet-salty combination doesn’t come up as obvious...