Tempering raw cacao butter

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Tempering raw cacao butter
by User 160 - Tuesday, 22 April 2008, 2:23 AM
Hello. I am in the process of creating raw chocolate (not heated above 41 degrees celcius) from raw cacao butter.

The samples I've made so far have not been great, which is partly due to hot weather and humidity, but I also believe the tempering process is relevant.

My newly ordered Revolation 2 has just arrived and I'm now unsure whether I should temper just the cacao butter, then blend that with the other ingredients to make the chocolate, or whether I should make the chocolate first, then temper it.

The seed process in the manual is confusing me too, as I don't have any tempered chocolate to use as seed, unless I use already prepared chocolate (which would then mean my chocolate isn't raw).

Sorry this is a bit vague, but if anyone knows what I'm talking about and can offer advice, I would appreciate it very much.

Thank you.