Tempering unit 1.5 liters for couverture and chocolate

Tempering unit 1.5 liters for couverture and chocolate

The 1.5 liter tempering device for couverture and chocolate melts particularly gently and reliably keeps them at a constant temperature - ideal for smaller productions. What is the appliance suitable for? For pralines, chocolate bars and hollow figures with a beautiful sheen and pleasant breakage. How is it used? Switch on the appliance at the back and adjust the temperature continuously (do not heat above 45 °C). To inoculate, first heat 2/3 of the dough to 42 °C, cover and leave to melt for 2-4 hours depending on the quantity, stirring occasionally. Then lower the temperature to 26-29 °C, add the remaining drops and continue stirring; individual pieces can be reheated with a hot-air blower. Finally, bring the mixture to 29-33 °C and test with a spatula (5-10 minutes): The surface should be firm and shiny, the fingerprint recognizable. With the 1.5 liter tempering unit for couverture and chocolate, you can work without constant monitoring and have your hands free for precise depositing, stamping and decorating. The 1.5 liter tempering device for couverture and chocolate has a removable stainless steel container with lid; the container and lid are dishwasher-safe and the device itself can be cleaned with a soft cloth and mild detergent.