How to use a machine to temper chocolate

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Using chocolate with suitable fluidity can also save you time. Chocolate with higher fluidity is more suitable for molds with rich details, but you need to fill the mold within 2 to 3 minutes.

Why is liquidity so important?

The fluidity of chocolate determines the thickness of the chocolate shell and the brittleness of products containing chocolate: the more fluid the chocolate has, the thinner the chocolate shell is and the crisper the chocolate tastes.

Using chocolate with suitable fluidity can also save you time. Chocolate with higher fluidity is more suitable for molds with rich details, but you need to fill the mold within 2 to 3 minutes.

Why is it important to use pre-crystallized chocolate properly?

It can help the chocolate harden, and at the same time create the beautiful satin luster and delicious crisp taste of the chocolate. It also helps the chocolate shrink during cooling, making it easier to demold. Poorly crystallized or uncrystallized chocolate will turn gray and lose its lustrous luster.

What is tempering or pre-crystallization?

The purpose of chocolate tempering is to pre-crystallize the cocoa butter in the chocolate, which is very important for chocolate processing. During tempering, the cocoa butter in the chocolate forms stable crystals. The finished product will therefore have a bright color and a harder texture. It also helps the chocolate shrink during cooling, making it easier to demold. If the chocolate starts to cool to the proper working temperature only after it has melted (40-45°C), the finished product will not have a bright color. If you spend a little time using the correct method to cool the chocolate to the proper working temperature, you will be able to get the desired result. The significance of chocolate tempering lies in this: to ensure the stability of the cocoa butter crystal structure, the chocolate is heated to a suitable working temperature. The following are the three principles of correct temperature adjustment: time, temperature and dynamics.

Any interest on tempering machine? Contact qing@lstchocolatemachine.com

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