Chocolate Melting & Tempering Machine 1.58 Gal

Chocolate Melting & Tempering Machine 1.58 Gal

• 15.74 in. x 12.99 in.
• h 5.31 in. 110V. Capacity 1.58 Gal – Basin 12.59 in. x 1.04 in. h 3.93 in.
• Manual Thermostat to control the temperature desired.
• Removable Stainless Steel basin and lid.
• Thermoresistant plastic material.

Available capacity 0.92 Gal item # MC01110V, 2.37 Gal item # MC03110V, 3.61 Gal item # MC04110V
Melt 70% of your chocolate setting the Melting Machine at 40 – 45°C;
Wait until the chocolate will be melt completely while checking the thermometer. This operation is necessary to have the butter crystals melt;
Add the rest 30% of your chocolate to the mixture already melt. This procedure represents the insemination of cocoa butter present in the chocolate;
Mix strongly the chocolate in order to lower its temperature: The ideal temperature is different depending on the type of chocolate that we are working
Dark chocolate 32° – Milk chocolate 30° – White chocolate 29°. By lowering the temperature of the chocolate we have the stabilization of the cocoa butter crystals;
Once reached the right temperature, you need only to keep this temperature for the required time to work it.
Advantages of the well temperated chocolate:
The removal of the praline will be easier and it will look shinier because the sugars and the cocoa butter will not appear on the surface causing that unpleasant white coating;
The praline or the chocolate bar will have that crunchy effect when you break it or bite it;
The praline will not melt in your hands.
In case the surface of the chocolate in the basin should start hardening, because of the room temperature, just use the hair-dryer to melt it. Do not increase the temperature!!!
The same technique can be used if the temperature of the chocolate starts going down. In this way you catch up the temperature. If the temperature increased, act on the thermostat and lower 2 – 3 degrees, mixing the chocolate.
KEEP the chocolate always stirred to have the butter crystal stable.
DO NOT PUT pieces of chocolate left from molding into the tempering machine!!!!
Keep them for next time while starting the whole procedure from the beginning. The reason is due to the cocoa butter stabilization.

List Price: $ 1,120.00

Price:

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