Baking enthusiasts will know that the key to obtaining a perfect chocolate-covered food is the process of blending. Tempering is a method of heating and cooling chocolate to make it stable, so it can make the chocolate smooth and shiny. It also prevents the ingredients from melting quickly to your fingertips. From a more scientific point of view, this is the process of crystallizing various fatty acid glycerides in chocolate cocoa butter.
When the untempered chocolate melts, the fatty acid crystals separate, and when cooled, different types of fatty acids solidify at different temperatures. Tempering forces the fatty acids in the cocoa butter to crystallize into a stable form. This is why the melting speed of softened chocolate is not so fast-now tightly bound fatty acids require higher temperatures to pull apart.
There is no doubt that tempering is the key to making desserts like chocolate dipped strawberries or ice cream cones. Therefore, when dessert shops need quick tempering, they will turn to Bakon USA’s semi-automatic chocolate tempering machine and other equipment.
The machine only needs to perform a few very simple steps to work. In the video demonstration, the chef presses the start button and then throws dozens of pieces of dark chocolate into the machine. He set the melting temperature to 45 degrees Celsius and then closed the lid. After the chocolate melted, he started the wheel to mix and stabilize the chocolate while cooling it to 32 degrees Celsius.
Next, he added “seeds”, which are pre-tempered chocolate chips that help the new batch of crystallization. The fatty acid crystals from the tempered nibs attract the loose crystals in the new chocolate, which triggers the crystallization process.
Once this step is completed, the chocolate can be blended and ready to use. The chef allows the machine to drip the chocolate into the mold for future use:
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Phone: 0086 15528001618