Hello. I am new to chocolate making. I’m trying to find a way to keep 3-4 coloured cocoa butter in temper at the same time. Any advice is welcome. Thank you.
Archived Comments
Posted on: Oct 27, 2017
@QuinnyC6 – it’s my pleasure. I love having versatile multi-taskers in the kitchen!
Posted on: Oct 27, 2017
@DiscoverChoc That is indeed perfect! I can use that to make sourdough bread too!!! Thank you so much for your help!
Posted on: Oct 27, 2017
@QuinnyC6 – the ones I have seen in the past have temperature controls. I took a quick look and don’t see any that have them. Hmmm. A small bread proofer might work. This one is a lot more expensive than a dedicated yogurt maker but a lot cheaper than a chocolate melter:
https://goo.gl/3Cuadb
Posted on: Oct 27, 2017
@discoverchoc Thank you very much for the link! I wonder how does the yogurt maker work. Yogurt making require higher temperature, usually at around 40-45C. Should I take the coloured cocoa butters out and let them cool from time to time?
Posted on: Oct 27, 2017
@QuinnyC6 – Welcome to TheChocolateLife!
Here is a link to an eGullet forum on this topic:
https://forums.egullet.org/topic/154784-keeping-colored-cocoa-butter-in-temper/
The idea is to use a warmer set to the right temperature and then cover it to keep the heat in.
I know some people use yogurt makers to hold their bottles, too.