Bean to Bar Chocolate Tempering

Picture of Luciane Choucate
Bean to Bar Chocolate Tempering
by Luciane Choucate - Saturday, 6 December 2014, 5:59 AM
Dear all,
I am producing chocolate from bean here in Brazil
I am facing problems to temper it in my ACMC table top machine.
The profile I use to use is:
  • 15 minutes @ 45.0ºC (113.0ºF)
  • Hand mixing
  • 10 minutes @ 28.5ºC (83.3ºF)
  • Hand mixing
  • 15 minutes @ 30.5ºC (86.9ºF)
  • Molding
Unfortunately it is not working...
The room temperature is 25ºC (77ºF), humidity 60%.
Could you help?
Thank you