Additional container for Städter temperature control unit

Additional container for Städter tempering device

This insert container with a volume of 1.5 liters is the ideal size for smaller productions of chocolate products. The stainless steel container can then be easily cleaned in the dishwasher. With an additional container, you can quickly switch between two types of couverture without having to clean the container immediately - making your work much more efficient. The container fits into the Städter tempering device for chocolate and couverture. Please note that chocolate must not be heated above 45 °C. When you no longer need the appliance, the container and its lid can easily be cleaned in the dishwasher. If necessary, clean the appliance itself with a soft cloth and some mild detergent. Correct tempering of the couverture 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 two thirds of the desired amount of couverture into the stainless steel container. Cover and leave the couverture to melt for around 2 to 4 hours, depending on the quantity, stirring occasionally. The use of couverture drops significantly speeds up the melting process compared to a whole block. As soon as the couverture has melted completely, reduce the temperature to 29 to 32 °C - depending on the cocoa content - and add the remaining couverture drops. These melt, stirring occasionally, and cool the mixture at the same time. Any remaining pieces can be carefully warmed with a hot-air blower. Finally, the entire mass is adjusted to around 29 to 33 °C. It is advisable to carry out a test before further processing: Dip a spatula into the couverture and leave it to set for 5 to 10 minutes - in the fridge if necessary at high room temperature. The sample should become firm, develop a nice sheen and show a clearly visible fingerprint when touched. If the sample is successful, you can give free rein to your creativity: Pour fine chocolates, make fine chocolate bars and figures, decorate your pastries or coat truffles and cut chocolates.