Re: Q's on Tempering chocolate

charlotte.hermanto@[EMAIL PROTECTED]
 Wrote: 
> Hi guys,
> 
> 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?
> 
> Also, I don't have a way to control the temperature of my kitchen.
> It's very dissapointing to find that the chocolate does not temper
> well after 2 hours of investment. Though i'm very much of a
> 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.
> 
> 
> charlotte
Antioxidants should be an essential part of an individual’s diet.
Antioxidants provide an im****tant function within the 

human body because they fight free radicals.Free radicals are harmful
substances found within the body. These harmful 

substances, if left unrestrained, have been linked to the causes of
many diseases within the human body.




-- 
akia