Tempering unit 1.5 l for couverture and chocolate

Tempering unit 1.5 l for couverture and chocolate

With a volume of 5 liters, this tempering device is the ideal size for smaller productions and melts particularly gently at a constant temperature. This allows you to set the desired temperature continuously and inoculate the couverture without having to be constantly present. What is it suitable for? For pralines, chocolate bars and hollow figures with a beautiful sheen and pleasant breakage, as well as for decorating pastries or for stamping truffles and cut chocolates. How is it used? The plugged-in appliance is switched on at the back; the temperature scale goes up to 60 °C, whereby chocolate coating must not be heated above 45 °C. The stainless steel container and lid are dishwasher-safe, the appliance itself can be cleaned with a soft cloth and mild detergent. For tempering, set 45 °C and pour two thirds of the desired couverture into the stainless steel container, cover and leave to stand for 2-4 hours, depending on the quantity; stir occasionally. Drops melt faster than whole blocks. Then set to 26-29 °C, add the remaining drops and stir occasionally; any remaining pieces can be reheated with a hot-air blower. Finally, heat the mixture to 29-33 °C; test the processing with a spatula and leave the sample to set for 5-10 minutes, or in the refrigerator if the room temperature is high. The surface should become firm and shiny; a clearly visible fingerprint confirms correct tempering. The temperature control unit provides reliable support and facilitates the process from melting to cleaning.