Understanding How Chocolate Tempering Works
Before creamy, shiny, smooth and crisp chocolates, you may find your resolve to diet waiver. But these great qualities are instilled into chocolates only by tempering them. Heating, cooling and reheating to specific temperatures are the steps involved in tempering.
Tempering of chocolates will also keep blooming under check. Blooming will cause dullness and crumbliness to chocolates and you’ll see white spots on the chocolates. You cannot sell such chocolates.
It is the tempering machine that has eased the process of tempering to a great extent. Despite the difficulty, some chocolatiers continue to do tempering by hand because they probably think that it’s the only way of creating extremely attractive chocolates. But both learners and experienced chocolatiers opine alike that manual tempering could be tedious work.
The shine, smoothness and firmness of chocolates are all due to type V crystals and hence production of more quantities of type V crystals is the aim of tempering. But you face difficulty in this process because the fatty acids of the cocoa butter take shape into six different forms which, in turn, multiply at six unique temperatures. If left unchecked, this obviously will hamper the production of type V crystals.
But if you monitor with an accurate thermometer and maintain the specific temperature at which you can increase type V production, you can successfully temper. If you do not maintain these temperatures, your chocolates will remain distempered causing you to iterate the tempering process.
You have two techniques in tempering by hand. In the first, tabliering, you melt and cool the chocolate strips at pre-determined temperature ranges; cooling will be carried out on a heat-absorbing surface like a stone or marble slab. In the second technique, which is “seeding”, you’ll also need to watch temperatures closely but you use tempered chocolate bits as “seeds” to temper the melted chocolate.
But in crafting large quantities of chocolates for gifting purposes or for commercial intentions, you should utilize tempering machines because you cannot turn out chocolates of standardized quality with the vagaries of manual tempering.
A tempering machine is fully automated so your chocolates will be of the same high quality whenever you make them. Only type V crystals are produced and you have a computer chip on the machine to ensure that this is so as well as to maintain temperatures in their correct ranges.
Such advantages of a tempering machine free you from a lot of tension and you can use the free time obtained for creative planning so that you can expand your business and enhance the quality of your chocolates.