Make Tempering Chocolates Easier with a Chocolate Tempering Machine
Delicious chocolates can definitely boost up one’s moods whatever variety you choose. There are three: the dark (sometimes called bitter) chocolates, the milk (sometimes called semi-sweet) chocolates, and the white chocolates.
Dar chocolates are made with cocoa butter, chocolate liquor and a little sugar. If it gets too bitter for the taste, manufacturers add vanilla to weaken the tang. Milk chocolates have the addition of milk to sweeten it. Chocolate liquor is absent in white chocolates so purists see it as non-chocolate, though because of the cocoa butter, white chocolates still need tempering.
If you temper chocolates, you impart a longer shelf life, shine, snap, creamy texture and heat resistance. Tempering also stops blooming from happening, which turns chocolates whitish-gray on the outside.
Artisanal chocolatiers prefer manual tempering, often with the tabliering technique, and they have acquired the necessary expertise and perseverance for it over the years. But manual tempering can be pretty difficult and if you allow minor fluctuations in temperatures or don’t mix melted chocolate properly, the production of type V crystals is hampered. You can find yourself tempering over and over again, should that be the case.
For continuous and large-scale confectionery productions, you’ll need to produce only the type V crystals that make chocolates shiny and crisp and you can do that easily with a chocolate tempering machine only. There’s a computer chip within the machine that maintains accurate temperatures and prevents fluctuations from happening. These countertop appliances are great when there’s not enough work space or humidity’s an issue in your kitchen.
Tempering large quantities of chocolates by hand could be prone to product inconsistencies so to avoid that, you should only use a tempering machine. Before getting one though, you need to know how many of your people will work with the machine and for how many hours.
The Revolation 1 from ChocoVision should be good for relative beginners as it can manage only 1.5 pounds per load cycle. For the beginner who can manage up to six pounds of chocolate, there’s the ACMC Tabletop Temperer. It has a clip-on steel bowl, a digitized thermometer, upfront panel controls and displays for easy monitoring, and it comes with two 100-watt light-bulbs as heat source.
For the chocolatier newly shifting from manual tempering to chocolate tempering machines, there’s the Revolation 2, muck like the Rev 1 but with such additional features as an electronic temperature display, a temporary stop selection, and an overnight holding option.
If you plan to temper larger quantities of chocolates, like three to 10 pounds, the Revolation x3210 is the ideal tempering machine. It’s much similar to the Rev 2 with its pausing option and overnight standby mode.
