The Rudimentary Ease of Chocolate Tempering Machines
When the aesthetic interaction between looks and flavor happen in chocolates, you won’t be able to contain your craving for them. It’s the magic of tempering that imparts the lustrous, creamy extravagance to chocolates. Tempering mainly involves a complex, three-step process of melting chocolates, cooling it down, and heating it back up again at precise chocolate temperature ranges to achieve these effects.
The shelf life of chocolates is also extended when chocolates are tempered. Blooming is also eschewed so that your chocolates won’t turn blotchy, gritty or crumbly which is a no-no when selling them.
Six types of crystal structures can form out of the fatty acids in cocoa when subjected to six varying temperatures, at least when tempering is allowed to remain undirected. The ultimate aim is to produce as many type V crystals as necessary to bestow shine and snap to chocolates. The five other types of crystals are unnecessary and would ruin your end product.
Manual tempering is difficult and sometimes, even experienced chocolatiers have a tough time with it that’s why new temperers must make the effort to practice thoroughly before they can get tempering right. Besides, knowing how to temper manually is a must for every chocolatier despite having a tempering machine because you just don’t know when disaster (like a power failure) will strike.
Changeability in temperatures causes chocolates to lose temper, however small the variations may be. Because of this, maintaining specific temperatures during tempering are of utmost importance, failing which you’ll be forced to reiterate tempering till you become successful. Temper meters and thermometers, either calibrated or digital, will be good companions at this time.
Melting of chocolates must be done with low or medium heat in both the methods of manual tempering (tabliering or seeding). The first technique involves folding melted chocolate on a marble slab till heat is absorbed and the chocolate cools down to a particular temperature. The second technique involves the use of unmelted chocolate as seeds during the formation of the crystals from the melted chocolate.
To surmount uncontrollable problems like moisture, sudden changes in temperatures and inaccuracies in your thermometer which may make manual tempering an uncertain affair, you should shift to a tempering machine when tempering bigger volumes of chocolate.
A tempering machine is sure to produce type V crystals only to turn chocolates glossy and creamy. A computer chip nestles within the machine to maintain specific temperatures from melting to molding. Other benefits include consistent-quality chocolate every production time, increased productivity and efficiency, and a longer-tempered base material to work on during sculpting and coating chocolates confectioneries.
All the processes involved in tempering are automated with a tempering machine so you can enjoy more time on evolving new ideas to improve your business and innovating on your products to please your customers.
