Chocolate tempering device 3.6 litres, professional quality

The Tempering Device 3.6 Litres in professional quality ensures gentle melting and precise holding of couverture, which makes the entire tempering process easier. This way, you achieve results with perfect gloss and a crisp snap. Thanks to the generous work surface, Polycarbonate moulds can be emptied directly over the device without first pouring the couverture onto baking paper – ideal for Praline shell moulds and serial production. To use it, plug in the power cable, switch on the device at the back and select the desired temperature on the stepless scale up to 60 °C. These high temperatures are intended for other foods; chocolate should not exceed 45 °C. The stainless steel container holds 3.6 litres and, together with the lid, can be cleaned in the dishwasher. The housing is cared for with a soft cloth and mild cleaning agent. For tempering, first set the device to 45 °C and add about two thirds of the required couverture to the container. Cover it and let the chocolate melt for 2 to 4 hours, depending on the quantity, stirring occasionally. Drops melt faster than larger blocks. Once the mass is completely liquid, reduce the temperature to 26–29 °C (depending on the cocoa content) and add the remaining couverture. Stir occasionally while it melts and cools the overall mass. Remaining pieces can be re-melted with a hot-air gun if necessary. Then bring the chocolate to 29–33 °C. Before further processing, a test is recommended: dip a Spatula into the chocolate and let it set for 5–10 minutes, or briefly in the refrigerator in warm room temperatures. The surface should be smooth and glossy; a fingerprint must remain visible. If this is the case, the production of bars, hollow figures, pralines, as well as the dipping of truffles and Cut chocolate, will succeed reliably. The Tempering Device 3.6 is thus an efficient, hygienic and reliable solution for ambitious chocolatiers and professional businesses.