Simplify Tempering Chocolates with a Chocolate Tempering Machine
When you want to choose chocolates, you have such varieties as the bitter or dark chocolates, milk chocolates, and white chocolates. Cocoa butter, chocolate liquor and a little sugar are the ingredients of dark chocolates and if by mistake, the cocoa butter becomes excessive, they turn bitter. You can add vanilla to tone down the bitterness. Evaporated or condensed milk, when added to the same ingredients, yield milk chocolates. There’s no chocolate liquor in white chocolates; some opine that white chocolates do not belong to the chocolate family because of this but because it also has cocoa butter, they do advise tempering them as well to give the same sheen, snap and creaminess that the other two chocolates are famous for.
Artisanal chocolatiers prefer only manual tempering, often with the tabliering technique, and they have the expertise and patience to back up that bold preference. Manual tempering is considered a specialized technique because a little carelessness in maintaining accurate temperatures or in mixing won’t produce the type V crystals necessary for the shine and snap of a successfully-tempered chocolate.
To make sure that only type V crystals proliferate during tempering, your best bet is a chocolate tempering machine. In a tempering machine, maintaining specific temperatures isn’t an issue because there’s a computer chip to take care of it. it won’t also take up much space as it’s light and compact and fits any standard kitchen countertop.
For a commercial-grade production outfit (meaning, tempering chocolates from one to ten pounds an hour, and continuously) you’ll need a chocolate tempering machine to guarantee a consistent-quality product every time chocolate confections are made. But you should only buy the tempering machine that fits your requirements; check how many workers will handle it and the duration for which the machine will work. The fact remains that you get more time working on the business side of your confectionery enterprise when you do get tempering machines to work for you.
Beginners will find ChocoVision’s Revolation 1 with the capability to temper 1.5 pounds of chocolates per hour easier to use as it’s tailor-made for those who have little or no tempering experience. For continuous operations, the sturdier ACMC Tabletop Tempererhandling roughly up ’til six pounds of chocolatesis also ideal. It comes with a hook-on steel bowl, a digital thermometer, front control panels and digital displays for monitoring operations and a couple of heat-producing 100-watt lamps.
A chocolatier who knows manual tempering will find Revolation 2 easy to manage when shifting to a tempering machine. This model has Rev 1’s features and a digital temperature display, an overnight standby mode and a pausing option.
Tempering large amounts of chocolates like 3 to 10 pounds is a cinch with the Revolation x3210; it has features similar to the Rev 2, like a microprocessor for accurate control of temperatures, the pausing option and an overnight standby mode.
