Professional digital temperature control unit, 3.6 liters

Professional digital temperature control unit, 3.6 liters

This tempering device makes the tempering process for couverture much easier. The chocolate is melted particularly gently, while a constant temperature is reliably maintained. Thanks to its large surface area, the appliance is also ideal for producing hollow chocolate molds. You can turn over polycarbonate moulds directly above the tempering device without having to pour the couverture back using baking paper. With a capacity of up to 3.6 liters of chocolate, the device is also ideal for larger productions. After making crunchy chocolate bars, fine pralines or sweet figures, you can easily clean the stainless steel container in the dishwasher. The digital display allows you to control the temperature precisely and ensures optimum tempering results - a significant improvement over conventional appliances. Commissioning and cleaning: The connected appliance can be switched on at the back. You can then set the desired temperature continuously. The temperature scale goes up to 60 °C. However, such high temperatures should only be used for heating or keeping other food warm, as chocolate must not be heated above 45 °C. When you no longer need the appliance, the container and lid can simply be put in the dishwasher. If necessary, clean the appliance itself with a soft cloth and a mild detergent. Tempering: Correct tempering is crucial for perfectly shiny hollow chocolate figures, pralines like those made by a confectioner and chocolate bars with a beautiful break. To do this, first set the temperature to 45 °C and pour around two thirds of the desired amount of couverture into the stainless steel container. Cover and allow the chocolate to melt for around 2 to 4 hours, depending on the quantity. You can also melt a whole block of couverture, although this will take considerably longer than if you use couverture drops. As soon as the couverture is completely melted, reduce the temperature to 26 to 29 °C - depending on the proportion of cocoa - and add the remaining drops. These melt, stirring occasionally, and cool the mixture at the same time. Any remaining pieces can be carefully heated with a hot air blower if necessary. Finally, heat the entire mixture to 29 to 33 °C. Before you continue working with the couverture, it is advisable to test it: dip a spatula into the chocolate and leave it to set for 5 to 10 minutes - or in the fridge if the temperature is high. The surface should become firm, develop a nice sheen and a fingerprint should be clearly visible. If this is not the case, it is worth checking for typical tempering errors. If the test is successful, you can give free rein to your creativity: Pour chocolates, make chocolate bars and figures, decorate your pastries or coat fine truffles and cut chocolates.