Professionals and chocolate manufacturers process chocolate by tempering to produce a shiny and glossy sheen, creamy and delicious texture, as well as ensure an extended shelf life. Chocolate that’s not tempered or has lost its temper is likely to be dull and blotched. The texture will not be smooth and any consumer worth his/her salt will look at it and take it for an old stock; preferring another beside it on the shelf that’s undeniably more mouth-watering.
There is an underlying chemistry to the need to temper chocolate. A chemical action takes place which include inducing type V crystals to proliferate over the five other forms of crystal in cocoa butter, the basic ingredient of chocolates. The more of these crystals are released, the better the texture to your chocolates. Type V crystals affect the shine your chocolates will have.
Knowing the importance behind tempering chocolate, you’ll know that you need to maintain specific temperatures while you’re heating, cooling and working on your chocolates. An easy way to tempering chocolates is by seeding your chocolate bits with previously tempered chocolate. The reason for this is that the fatty acids in the “seed” chocolate will form the bonds with the loose fatty acids in the “new” chocolate to hasten tempering.
Did you know that in order to have a hassle-free, correctly-tempered chocolate, all you need is a chocolate tempering machine that’s readily available for purchase online or in the real world? And what’s the big deal behind these gadgets? How will they work for you?
The beauty of tempering machines is that you can rely on them to properly temper chocolate every production time. You’ll no longer need to do the arduous task of minding cocoa butter chemistries and specific chocolate temperatures. These gadgets have built-in microprocessors designed to amplify Type V crystals during processing by controlling the temperatures that influence tempering.
While there’s great good in knowing how to manually temper chocolates, a chocolate tempering machine helps you to concentrate on such important necessities us design, packaging and marketing, especially if you’re in the chocolate-making business or you’re planning to commence one. It will also reduce production times, step-up productivity (and of course, income!), and above all, advance your creativity in coming up with one-of-a-kind confections that your market will definitely love.
