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Chocolate Tempering Machines
Items 17 - 32 of 40
Raw chocolate used to make truffles, candy etc must be tempered to be crisp and smooth. When not tempered right, the chocolate can dry to a dull and uneven color and it can taste chalky and feel grainy on the tongue.
Chocolate tempering machines solve these problems by automating a process that causes the molecular crystals of the chocolate conform to a specific uniform structure, called a ß-V form. Chocolate temperers do this by heating the chocolate to a precise temperature, it then enters a cycle of cooling and reheating all the while continuing to stir and mix the chocolate. The heating/cooling/mixing induces the proper molecular shapes to form. The temperatures are different for different chocolates like semi-sweet chocolate, milk or white chocolate.
Chocolate tempering machines solve these problems by automating a process that causes the molecular crystals of the chocolate conform to a specific uniform structure, called a ß-V form. Chocolate temperers do this by heating the chocolate to a precise temperature, it then enters a cycle of cooling and reheating all the while continuing to stir and mix the chocolate. The heating/cooling/mixing induces the proper molecular shapes to form. The temperatures are different for different chocolates like semi-sweet chocolate, milk or white chocolate.
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