Chocolate tempering (was Re: [Sca-cooks] NY Times article...)

[Gorgeous Muiredach]

> > What is a "Revolation II chocolate temperer"?
>
>Umm. It tempers chocolate.
>
>Chocolate is a very temperamental critter. <SNIP>
>
>If you're going to be working with a lot of chocolate, or have limited
>counter space, or limited patience, having a machine do the work for you
>is a wonderful thing. <SNIP>
>Conveniently, I can rent an RII from one of our local chi-chi kitchen
>stores, if I really want to. I don't do enough with chocolate to justify
>buying one, but that doesn't prevent me from wanting it anyway.

Alternatively, if you are only doing a little bit of chocolate at a time,
build your own!

Plywood box, 3/4", line with aluminium foil.  Cut a round hole in the top
of the box, big enough to put in your metal bowl.  Mount two light sockets
inside., put in 150 Watt lightbulbs.  Temper your chocolate, then put the
bowl in the box.  If it gets too hot, turn one light off.

More details if you want, for now I have to go to lead a staff meeting.


Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forthcastle, Meridies
mka Nicolas Steenhout
"You must deal with me as I think of myself" - J. Hockenberry