Tempering is a heat-based process used in the production of metals, alloys, glass, and chocolate. It involves heating a substance a second time to create a finished product that is less brittle and more malleable. Tempering steel and glass requires heating to a lesser extent than the original heat treatment, while tempered glass needs to […]
A chocolate tempering machine automates the process of heating and stirring chocolate to form uniform crystalline structures, resulting in an attractive appearance and smooth taste. Without it, chocolate can be dull, unappealing, and grainy. A computer-controlled appliance can keep chocolate in the tempered stage for hours, allowing chocolatiers to make candy without manually tempering. Without […]
Proper storage, temperature control, and low humidity are crucial when tempering chocolate. Moisture can cause seizing, and the thickness of the chocolate affects the final product. The ideal temperature range for storage is 55-60°F, and the melting temperature for tempering is 109°F. Viscosity should also be monitored. One of the first pieces of advice a […]
