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Have you ever made chocolate treats only to find the chocolate’s consistency and appearance unsatisfactory? It’s happened to me a few times where I managed to burn the chocolate or get water in it, ruining the batch (and my little chocolate hearts). I recently discovered you can get an excellent chocolate tempering machine that does fancy melting for you!
What is a Chocolate Tempering Machine?
A chocolate tempering machine automates a crucial part of the chocolate-making process, i.e., tempering. It works by melting and agitating chocolate at the correct temperature to create the desired consistency, snap, and appearance when cooled and solidified.
Since a chocolate tempering machine is automated, it takes the guesswork out of tempering and maintains consistent and high-quality results. Most chocolatiers, pastry chefs, and chocolate manufacturers prefer using them instead of a double boiler.
The Tempering Process And Why It’s Necessary
The chocolate tempering process involves adding a small ratio (2 – 4%) of solid cocoa butter crystals to melted chocolate to make it workable. These “seed crystals” encourage the existing cocoa butter to “pack” properly during the cooling and solidifying phase.
It is necessary to temper chocolate to pre-crystallize the cocoa butter within it, as this cannot be achieved by simply melting it on the stovetop. It is only during the tempering process that the cocoa butter crystals in the chocolate take on a stable form, making the chocolate ready for processing.
The formation of stable crystals guarantees a perfectly finished product with a hard snap and satin gloss. It also helps the chocolate to contract during the cooling period, making it easier to release from the mold.
The tempering process requires special attention to time, temperature, and movement. So, to make the chocolate workable, it must be heated and kept at the correct temperature for the allocated time while being agitated. This helps the chocolate to pre-crystallize and prepare it for the next step in the process.
- Time: Cocoa butter crystals need time to form and grow.
- Temperature: The temperature is critical as cocoa butter crystals melt and are set at specific temperatures.
- Movement: Tempered chocolate must be agitated to allow for the even distribution of the cocoa butter crystals.
Six Forms Of Cocoa Butter Crystals And Their Melting Points
Did you know there are six different forms of cocoa butter crystals? I just found out, and this can also explain why my chocolate Santas looked like they had acne and camo outfits; I was using inferior-quality crystals!
Each form of cocoa butter crystals has a unique melting point. Therefore, choosing the correct form and nurturing it in the right conditions is essential to grow stable fat crystals and minimize the unstable ones. The different cocoa butter crystal forms and their melting points are detailed below:
- Form I crystals melt between 61 – 67°F and are unstable.
- Form II crystals melt between 70 – 72°F and are unstable.
- Form III cocoa butter crystals melt at 78°F and are unstable.
- Form IV cocoa butter crystals melt between 81 – 84°F and are unstable.
- Form V cocoa butter crystals melt between 93 – 95°F and are temper stable.
- Form VI cocoa butter crystals melt at 97°F, called bloom.
Out of interest, these are the different temperatures to temper the different kinds of chocolate:
- Dark chocolate tempers at 88 to 90°F.
- Milk chocolate tempers at 86 to 88°F.
- White chocolate also tempers at 86 to 88°F.
The Benefits Of A Chocolate Tempering Machine
So, why should you learn how to use a chocolate tempering machine instead of using (or “making”) a double boiler? Here are some of the benefits of this handy appliance:
Consistent Temperature
Tempering machines have a built-in heating element and thermostat. Since the device is automated, it can control the temperature with precision and yield chocolate of a consistent quality.
Improved Chocolate Quality
When the temperature is precisely monitored during the chocolate tempering process, the cocoa butter crystals form correctly, giving the chocolate a smooth and glossy finish.
Increased Efficiency And Production
Depending on the size, chocolate tempering machines can temper large amounts of chocolate efficiently and quickly. This is especially helpful for molds with lots of detail or applications requiring lots of fluid chocolate in a short time.
Energy-Saving
Some chocolate tempering machines employ energy-tempering technology, reducing energy consumption by up to 80%. However, these machines will likely use less energy than a double boiler.
Reduced Chocolate Waste
Chocolate tempering machines use precise dosing and flow control, helping to reduce chocolate waste. This, in turn, helps to save on costs.
Related Questions
Do you have more questions about chocolate tempering machines or chocolate tempering in general? These are some of the questions I also had while learning about chocolate tempering:
What Does Untempered Chocolate Look And Taste Like?
There are things that can go wrong in chocolate tempering and while untempered chocolate might still taste nice, it will look blotchy from bloom and have a soft texture. It has a shorter shelf-life and is prone to melting in your hands.
Can You Temper Chocolate In A Pot On The Stove?
Avoid tempering chocolate in a pot directly on the stove. It is more challenging to monitor the heat, and you’re likely to burn your chocolate if you do it this way.
How Else Can You Temper Chocolate?
If you don’t have a chocolate tempering machine, consider using a double boiler instead. A double boiler allows for even heat distribution (not a direct heat source on the base of a pan) and more control.
Conclusion
A chocolate tempering machine is a nifty appliance that melts and tempers chocolate automatically and consistently. They are convenient for large-scale chocolate production and temper chocolate to perfection, allowing chocolatiers, pastry chefs, and chocolate manufacturers to always produce quality chocolate products.
Richmond Howard started Meal Prepify in 2019 and has helped over a million people learn how to meal prep, get better at meal planning, and create a kitchen they love to use. He’s an avid home chef and loves to bbq, grill out, and make awesome food for family and friends. He’s been featured on MSN, Renaissance Periodization, and Good Financial Cents.
