Chocolate tempering device 3.5 liters in professional quality

Chocolate tempering device 3.5 liters in professional quality

The 3.5 liter tempering device in professional quality ensures that couverture is gently melted and precisely kept warm, making the entire tempering process easier. This produces results with a perfect gloss and crisp break. Thanks to the generous work surface, polycarbonate molds can be emptied directly above the appliance without having to pour the couverture onto baking paper first - ideal for hollow praline molds and series production. To use, insert the mains plug, switch on the appliance at the back and select the desired temperature on the infinitely variable scale up to 60 °C. These high temperatures are intended for other foods; chocolate should reach a maximum of 45 °C. The stainless steel container holds 3.5 liters and can be cleaned together with the lid in the dishwasher. The housing is cleaned with a soft cloth and mild detergent. To temper, first set the temperature to 45 °C and pour around two thirds of the required couverture into the container. Cover the container and allow the chocolate to melt for 2 to 4 hours, depending on the quantity, including occasional stirring. Drops melt faster than larger blocks. Once the mixture is completely liquid, reduce the temperature to 26-29 °C (depending on the cocoa content) and add the remaining couverture. Stirring occasionally, it melts and cools the whole mixture. Any remaining pieces can be remelted with a hot air blower if necessary. Then bring the chocolate to 29-33 °C. Before further processing, we recommend carrying out a test: dip a spatula into the chocolate and leave to set for 5-10 minutes, or briefly in the fridge at room temperature. The surface should be smooth and shiny; a fingerprint must remain visible. If this is the case, bars, hollow figures, pralines and truffles and cut chocolates can be produced reliably. The tempering unit 3.5 is therefore an efficient, hygienic and reliable solution for ambitious chocolatiers and professional businesses.