You’ll need a lot of effort to refuse yourself from a plateful of delicious chocolates are offered. They are tempting!
Note that there are different types of chocolates. There’s the dark variety which has cocoa butter, and chocolate liquor mostly. The amount of cocoa solids is directly proportional to its bitterness. An 80% cocoa solids content means extremely bitter chocolates. You can weaken the flavor with the infusion of vanilla. Milk chocolates, besides the same ingredients, have milk added.
According to orthodox chocolatiers, white chocolates are not chocolates per se. They don’t contain chocolate liquor, only cocoa butter, milk, vanilla and sugar but because of the cocoa butter, you still need to temper for a refined finish.
Tempering makes chocolates glossy, crisp, bloom-free, creamy, longer-keeping and firm. Cocoa butter creates different crystals at different temperatures during tempering. To overcome this problem temperature is precisely and carefully controlled during tempering.
Artisanal chocolatiers temper chocolates only by hand often with a double boiler, a spatula, highly precise laser thermometers and a heat-absorbing surface. Like them, learn how to be patient when tempering by hand because even slight temperature variations, under-mixing and over-mixing will get in the way of producing as many type V crystals as possible during tempering. These crystals are responsible for chocolate’s fine, delectable appearance.
But other
chocolatiers have discovered the chocolate tempering machine, which tempers chocolate, keep it tempered longer, and maintains chocolate tempering temperatures all throughout production. These tempering machines have microprocessors that direct all these activities. Wherever there are space constraints and moisture problems, you’ll have the least worries with a tempering machine.
Definitely a tempering machine is your first resort if you aim at producing large quantities of chocolates because you’ll be able to maintain the same quality in all the chocolates. These countertop gadgests can temper about 1-2 pounds of chocolates hourly. Before deciding to purchase one, you should consider how many people will use the machine and how often. A tempering machine makes available to you a lot of free time that can be used for innovative business development.
ChocoVision’s Revolation 1 machine that can temper 1.5 pounds of chocolates per hour is good for learners. An ACMC Tabletop Temperercomplete with a removable stainless steel bowl, a digital thermometer, front control panels, digital displays for monitoring operations, and a couple of 100-watt lamps as heat source–is ideal if you’re an uninterrupted production schedule, particularly as it can temper 1-6 pounds of chocolate.
Chocolatiers who are already aware of manual tempering can shift to the Revolation 2 model. It’s similar to Rev 1 and has a digital temperature display, overnight standby mode as well as a pause option.
Revolation x3210 comes with a microprocessor capable of tempering 3 to 10 pounds can be used for large quantities; also it’s equipped with accurate temperature controls, an all night standby option and a pausing mechanism.