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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 a machine, a cook must use a double boiler, candy thermometer, and rubber spatula, and even small variations in temperature can spoil the result.
A chocolate tempering machine is a pot or benchtop electronic mixing and heating appliance designed to take all the guesswork and manual labor out of tempering chocolate. It heats the chocolate to the correct temperature while stirring it constantly, allowing special crystalline shapes to form within the molecular structure. This gives the final product an attractive appearance and smooth taste.
Raw chocolate that is melted to make candy must be tempered to be crunchy and smooth. If not tempered, the chocolate dries to a very dull, unappealing, uneven color streaked with gray. Also, it will be chalky and grainy on the tongue.
A chocolate tempering machine solves this problem by automating a process that causes the molecular crystals of chocolate to take on a specific uniform structure, called a Beta V shape. It heats the chocolate to a very precise temperature, then cools it slightly before reheating, the all by mixing the chocolate in a regulated way. The combination of heating to the exact temperature – which is different for semi-sweet chocolate, milk and white chocolate – and mixing just the right amount, causes the proper crystals to form.
A computer-controlled appliance can keep chocolate in the tempered, melted stage for hours at a time, allowing a chocolatier to make candy without leaning into the tempering process itself. When the chocolate cools, it will even be colorful, shiny, and crunchy, but it will melt to a smooth, creamy texture on your tongue.
To temper chocolate without a machine, a cook must use a double boiler, a candy thermometer capable of registering temperatures up to 28°C (82.4°F), and a rubber spatula. Even small variations in the temperature of the chocolate will spoil the result, and over-mixing will cause the fats to separate, while under-mixing will prevent the formation of Beta V crystals. Even if the chocolate is successfully tempered, the chocolatier must keep moving it in and off the heat to keep it tempered, all while making candy at the same time.
People who have made homemade chocolates without a chocolate tempering machine will likely appreciate the job this appliance does and the way they are left free to enjoy the candy-making process.
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