Replaced the 40mm turbo fan with the 80mm snail type blower. Almost the same amperage and voltage, but use the fan full power this time. Use 12 volts power source instead of 5. Placed on the same position where I put the other fan. I expected an increase of inside air circulation and it did. A rush of cold air was felt every time the door is opened.
Stocks are running out. I must mold the recently prepared liquor. And my preparation time was so little. I tried this quick setup so I can observe something new. Maybe an elaborate setup is not necessary. In fact, I have never tried the thing I planned in part 2. If this works well then I’ll put the other in trash bin.
My purpose this time was to too see how much shorter chocolate could set using only one refrigerator rack at a time. My previous record without forced air was 25 minutes.
After. Average recorded temperature was 55 F. Molded bars were coming out nicely at 20 minutes set time and barely at 15 minutes. The five minute reduction was good already and I never altered the setup. Try another next time.
I included 2 half kilogram chocolate blocks for the last two rounds. Bars were still coming out nicely. Half kilogram blocks also appeared prettly well.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.