Astounding Words

You have every reason to rejoice if your chocolates are luxuriously attractive with a creamy texture, smooth, shiny and crisp. But these are the qualities bestowed upon the chocolates by the tempering process. The three steps of tempering are heating, cooling and reheating. You melt the chocolate and work upon it to temper it.

Tempering plays a major role in increasing the shelf life of chocolates. Blooming is a problem that may affect your chocolates if you do not temper them and this will lead to whitish-gray spots appearing on the surface of chocolates. The chocolates may also become dull, crumbly and will have an undesirable taste.

You produce chocolates with cocoa beans and tempering is an important step in chocolate making. The fatty acids of the cocoa butter melt and solidify at different temperatures. Due to tempering, fatty acids crystallize in a uniform manner.

Tempering by hand is a tedious task. The fatty acids of the cocoa butter have a tendency to re-crystallize into six types of crystals and your tempering process becomes difficult because of the domination of these six types of crystals at six different temperatures. Only type V of these crystals exhibit a favorable behavior to make chocolates smooth, shiny and crispy.

This necessitates maintenance of specific temperatures during tempering but the problem is that even a small change in temperatures will spoil the whole process and you need to redo the job again.

There are two methods for doing tempering by hand. The first is to melt the chocolate and work upon it on a heat-absorbing surface till it is cooled and tempered. The other is to use already tempered chocolate as seeds to temper your chocolate. In both these methods, you need to maintain specific temperatures. Maintaining precise temperatures should continue even during the next processes of dipping and molding.

Chocolate tempering machines must be used if you intend to produce large amounts of chocolate. Problems like maintaining specific temperatures and moisture-prone handling are not there when use a tempering machine. Tempering machine also produces more quantity of type V crystals, resulting in excellent shine and smoothness in your chocolates. Maintaining the temperature at the right levels, heating, cooling and reheating are also done by the machine with the help of computer chips.

You have plenty of time available for your creative work if you use a tempering machine. You can plan ahead for making your business big using the extra time that is available at your disposal.