Tempering is the process required to all chocolate using pure cocoa butter, after tempering, your chocolate will look more glossy with better taste and longer shelf life, this makes chocolate irresistible.
When couverture chocolate is melted, the cocoa butter molecules will become unstable. By tempering, you rebuild the cocoa butter crystals. There are multiple ways to temper chocolate ,in the microwave, oven,bain-marie,etc.
Among them, the most efficient and convenient way is to use a tempering machine, which is the significance for the existing of our tempering machine. Tempering machine can be used for melting chocolate, when it starts melting,the machine will automatically keep temperature at 55℃. After fully melted, heating system will stop working, then the cooling system will work to lower the temperature to 28℃ and then keep at 31℃ for further usage(depending on different chocolate). The tempering curve is set within the system, you can just select the corresponding recipe then the tempering process will all be on automatically.
Solution temp. | Cooling temp. | Tempering temp. | Cooling temp. after depositing | Storage temp. | |
Black chocolate | 50~55℃ | 27~28℃ | 31~32℃ | 10~18℃ | 18~20℃ |
Milk chocolate | 45~50℃ | 26~27℃ | 29~30℃ | 10~18℃ | 18~20℃ |
White chocolate | 40~45℃ | 25~26℃ | 28~29℃ | 10~18℃ | 18~20℃ |
LST chocolate tempering machine is professional for different types of chocolate tempering. It is designed with a pedal so that you may dispense the exact amount of chocolate for different molds. Further more, the night mode helps keeping the chocolate melted and fluid by very low power consumption.Over the night, the auger conveyor release, and it will rotate with reverse direction,to help clear the machine.Our tempering machine is made by food grade fully stainless steel, further more, it is equipped with world famous brand probe to detect accurate temperature and the PLC system makes it possible to save formula to ensure uniform chocolate tempering.
Three principles for tempering chocolate.
There are some critical elements for tempering chocolate. These principles affect the type, size and number of cocoa butter crystals being formed during chocolate tempering process.
1. Temperature: Since cocoa butter crystals form and melt at specific temperatures,So tempering must be done with exact temperatures.
2. Time: Time is essential for cocoa butter crystals to form and grow, so be patient and do not rush the process, it takes some time for those crystals to form.
3. Agitation: It is to ensure the cocoa butter crystals well distributed to prevent their premature growth. If the chocolate along the edges is faster cooled than in the middle, then your chocolate won’t be well tempered. So make the stir work all the time and keep the chocolate moving in order for good tempering.