Chocolate tempering machines are an excellent tool for chocolate makers. However, we all know that chocolate can be very temperamental and it’s easy to ruin the final product if you don’t use the machine correctly. These tips will help you get the most out of a chocolate tempering machine to have more confidence in your chocolates.
- Use the right amount of chocolate
Temperatures are measured in degrees Fahrenheit. So you will need to make sure that your scales are reading correctly before using a tempering machine, which can measure temperatures as high as 200°F (93°C). If you don’t have an accurate kitchen scale, get one just for making chocolates. A chocolate melting machine is also a significant investment to make.
- Temper chocolate that is at least 58°F (14.44°C)
Now you will need to clean the bowl of your tempering machine with lukewarm water and dry it thoroughly before continuing onto step three, but don’t let the bowl get too cold, or condensation could form on the inside! Once you have completed these two steps, place your cleaned bowl back into the machine and pour in all of your tempered chocolate. Close the lid tightly so that no air gets in, then turn on the switch.
- Once melted, turn off the machine and wait a minute to remove the bowl
It would help if you didn’t open the lid while chocolate is still melting. This could cause condensation to form on the inside of the cover, which will affect how well your next batch turns out! Once five minutes have passed, quickly take off the top part of tempered chocolate before opening up the entire container.
After this step has been completed, carefully pour any other ingredients such as nuts or dried fruits into the mixture, then close it tightly again until completely cooled down at room temperature for about an hour.
- Temper chocolate when it is between 79-84°F (26.25-29.16°C)
After a final hour of cooling, remove the bowl from the tempering machine and set it aside until ready to use for dipping or molding purposes
- Use the correct type of chocolate
One essential thing to remember when using a tempering machine is that you will need to use couverture or baking chocolate, which is cocoa butter-based chocolates. It would help if you did not attempt to use solid cocoas because they do not melt well in machines and don’t have enough cocoa butter within them.
With these tips, you will be able to use your chocolate tempering machine with more confidence and create beautiful chocolates that everyone will love.