Chocolate tempering device 6 liters

Chocolate tempering device 6 liters

The professional-quality 6.0 liter tempering unit ensures gentle melting and precise warming of couverture, making the entire tempering process easier. This results in chocolate creations with perfect gloss and clean breakage. 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, hollow figures and larger series productions. To use, insert the mains plug, switch the appliance on at the back and select the desired temperature on the infinitely variable scale up to 60 °C. The high temperatures are suitable for other foods; chocolate should reach a maximum of 45 °C. The stainless steel container holds up to 6 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 stainless steel container. Cover it and leave the chocolate to melt for 2 to 4 hours or overnight, depending on the quantity, stirring occasionally. Drops melt faster than larger blocks. As soon as the mixture has melted completely, reduce the temperature to 26-29 °C (depending on the cocoa content) and add the remaining couverture. Stirring regularly, this will melt and cool the entire mixture. Any remaining pieces can be remelted with a hot-air blower. The chocolate is then brought to 29-33 °C. Before further processing, it is advisable to carry out a test: dip a spatula into the chocolate, leave to crystallize for 5-10 minutes and check briefly in the refrigerator 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 6.0 liter tempering unit therefore offers an efficient, clean and reproducible solution for ambitious chocolatiers and professional businesses - ideal for larger quantities and continuous work.