The chocolate tempering process induces the correct fat and size crystals in the chocolate. The way this process is carried out impacts the product’s glossy look, snap, and heat resistance. If chocolate is well-tempered, it will have a great look, snap, and consistency. But, poorly tempered chocolate has a dusty white surface that results in a low-quality product.
A chocolate tempering machine is meant to achieve the best crystals. Enrobing, molding, and filling the products with tempered chocolate that contains most of the beta crystals will lead to high-quality products with a longer shelf life and those that customers love.
How the Machine Works
Chocolate tempering machines are designed to take all the guesswork and manual labor out of tempering chocolate. Tempering causes raw chocolate melted to make different kinds of candies to be crisp and smooth. Without the tempering process, melted chocolate dries to a dull, unattractive, and uneven color. Also, it will be chalky and feel grainy on the tongue.
To solve this problem, chocolate tempering machines automate a process that causes the chocolate’s molecular crystals to take on a certain uniform structured called Beta V form. The machine heats the chocolate to a very precise temperature, then cool slightly, and reheat, while mixing the chocolate in a regulated way.
The heating and exact temperature combination along with the mix of the right amount cause the formation of the right crystals. Computer-controlled tempering machines can keep chocolate in the tempered, melted stage for hours at a time, making it possible to make candies without tending to the tempering process. As tempered chocolate cools, it will be crisp and have an even color. Also, it will melt to a smooth, creamy consistency on the tongue.
The Traditional Way of Tempering Chocolate
Traditionally, tempering chocolate includes the use of a double-broiler, a candy temperature that can register temperatures as low as 82.4 F, and a rubber spatula. But, even tiny temperature variations in chocolate will spoil the outcome. Also, overmixing the chocolate will result in the fat separating and undermixing will prevent the formation of Beta V crystals. In addition, even if you successfully temper chocolate, you need to keep moving it on and off the heat to ensure it is tempered while you make candies. Those who have tried making chocolate candies without a tempering machine will truly appreciate what this machine does and how it can give them more ease and freedom during the candy-making process.
