It's so awesome to watch someone else vacuum stuff while not manually using the machine.you don't need a bag you do need to control the vacuum if you don't turn it off itll boil over and make a big mess. That being said dont use a program you need to manually turn it off, seal doesnt matter as you're not using a bag.
You need to play around with it because the temp has to be just right so that it cools enough to solidify by the time you turn the vacuum off.
It helps to temper the chocolate. In addition to avoiding fat bloom and having a less crumbly texture in your finished product, tempering the chocolate will allow it to set the fastest.You need to play around with it because the temp has to be just right so that it cools enough to solidify by the time you turn the vacuum off.
I’ve put an ice bath below it before. I think I had to cut down some containers to make it work. Just make sure you dispense the mix outside the machine and put it on the ice right before you pull the vacuum so it doesn’t set prematurelyThanks to all for replies.
I think I got through all the steps right (melting, tempering, container, vaccum) but I am stuck due to high temperatures at work 35c+
Even leaving it overnight did not work
Any simple ideas how to work around it?