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Do I need a tempering unit for tempering chocolate or couverture?

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Temperature control unit Yes or No?

We recommend the use of a tempering device when processing chocolate and couverture. However, the frequency of use should also be considered. If a small amount of tempered couverture is only needed once or twice a year, for example at Christmas time, it is often not worth buying your own tempering unit. For small quantities and infrequent use, it is therefore advisable to melt the couverture over a water bath.

However, if you want to process larger quantities several times a year, a tempering unit is definitely worthwhile. The time saved by using a tempering unit pays off quickly.

Nowadays, there is a wide range of different temperature control units to choose from. Cheaper, small household temperature control units are already available at a price of just under CHF 100.00. These are perfect for hobbyists. These are perfect for hobby use at home, as they are small, compact and inexpensive.

In addition, there are of course various more expensive temperature control units on the market that have different volumes. The most important thing to remember about a temperature control unit is that it does not do the actual temperature control process, but merely facilitates it by maintaining the correct temperature. This means that with normal tempering units, the desired temperature (0 - 60 °C) can be set. The appliance melts the couverture to the desired temperature with 1 - 2 °C deviation. However, it does not take over the optimal fat crystal formation. It should therefore not be expected that if the temperature control unit is set to 32 °C, the couverture is then perfectly tempered and can be processed immediately. It is only easier to maintain the desired temperature, which eliminates the need for constant reheating.

The crème de la crème of tempering units is, of course, a fully automatic tempering unit! This unit covers the entire tempering process, from melting the couverture at 45 °C, to cooling it down to 26 - 28 °C, to reheating it to the correct final temperature of 30 - 33 °C. The fully automatic tempering unit is not entirely inexpensive, but it saves a lot of time and always ensures shiny end products. Nowadays, most confectioners and confectionery shops have such a device in operation for daily use.

Unfortunately, many confectioners forget the correct tempering by hand through the use of these fully automatic tempering devices.

Advantages of a temperature control unit

Saves time because you do not have to be present during the melting process of the couverture. This can easily be done overnight so that chocolate production can start the next day.

The biggest advantage of a tempering unit is certainly that you don't have to worry about the couverture getting too cold or too hot, as the tempering unit maintains the desired temperature of the couverture. This also makes it possible to take a lunch or coffee break during production without the couverture losing its correct temperature during this time.

Disadvantages of a temperature control unit

The prices for a temperature control unit start at CHF 95.00, so they are among the more expensive kitchen appliances that are nevertheless often not in daily use.

The temperature control unit needs space, both in use and in the cupboard.

Tip when melting with a temperature control unit

The tempering unit melts the chocolate and couverture in a particularly gentle way. This in turn takes a lot of time. A tempering unit needs one to two hours to melt approx. 500 g of couverture. If you want to melt a larger quantity of chocolate or couverture, we recommend that you melt the couverture overnight in the tempering unit. Fortunately, the tempering units have a very low power consumption, which is why it is really no problem to leave the unit running all night.

Temperature control unit 1.5 litres -
the perfect household appliance

This tempering unit is perfect for people who want to try their hand at making their own chocolate products or who want to process smaller quantities. It does not require much storage space, is small, light and easy to use. Once the creations are finished, the stainless steel container can be cleaned in the dishwasher. The appliance is suitable for smaller quantities of couverture and is the ideal companion for hobby chocolatiers.

The most important key data:

Litre volume

1.5 litres

Size

L: 26 cm | W: 23 cm | H: 13.5 cm

Product colour

White

Insert container

Stainless steel

Temperature control unit 1.8 litres -
modern & trendy

This tempering device is available in different colours. Thanks to the round shape, the couverture cannot tighten in the corners. The aluminium insert container also distributes the heat more evenly than the stainless steel containers. On the other hand, the aluminium insert container is not dishwasher safe and must therefore be cleaned by hand.

The most important key data:

Litre volume

1.8 litres

Size

Ø 26 cm | H: 16 cm

Product colour

Red | Green | Purple | Grey

Insert container

Made from aluminium

Temperature control unit 3.5 litres

This machine is suitable for larger quantities of couverture, but it is still too small for large-scale production. The elongated shape makes it particularly suitable for moulding hollow figures, chocolate bars and pralines. The insert container is so large that a chocolate bar mould can easily be emptied over it.

The most important key data:

Litre volume

3.5 litres

Size

L: 40 cm | W: 24 cm | H: 13.5 cm

Product colour

Gold

Insert container

Stainless steel

Temperature control unit 6.0 litres

The most widely used model in confectionery is a practical companion for the production of larger quantities of chocolate products. Thanks to the large insert container, the moulding of hollow figures, chocolate bars or pralines can be done without any major soiling of the machine.

The most important key data:

Litre volume

6 litres

Size

L: 40 cm | W: 33 cm | H: 13.5 cm

Product colour

Gold

Insert container

Stainless steel

Temperature control unit 6.0 litres -
Professional temperature control unit

Our personal favourite is this temperature control unit, which stands out due to its round shape and high-quality workmanship. The appliance is manufactured entirely in Switzerland and is characterised by its long service life.

The most important key data:

Litre volume

6.0 litres

Size

Ø 40 cm | H: 26 cm

Product colour

Silver

Insert container

Stainless steel

 
Posted in: Things to know, Chocolate

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Comments

  • Frage zum temperieren
    By: Elke On December 16th 2023
    Rating:
    5.0

    hallo :) Ich finde leider nirgendwo eine Antwort auf meine Frage. Ich habe nun 2 Temperiergeräte gekauft und frage mich, was ich mit der übrig gebliebenen Scholokade machen muss?

    Ich kann sie selbstverständlich aus dem Behälter rausnehmen oder auch nicht: Frage bleibt die Gleiche: Muss die Schokolade am nächsten oder übernächsten Tag "nur" auf 30 Grad erwärmt werden, um wieder glänzende knackige Pralinen zu bekommen, oder muss ich die Schokolade ERNEUT temperieren - also wieder rauf auf 45 grad, runter auf 29 und wieder auf 30-31 und dann erst Pralinen machen?

    Vielen Dank für eine Antwort. lg, Elke

    Replied by: Nicholas Burk On December 18th 2023 Hey Elke,
    also die Schokolade nimmst Du am besten aus dem Behälter heraus und streichst sie dünn auf ein Backpapier aus. Sobald die Platte dann ausgekühlt ist, kannst Du sie in kleine Stücke brechen, diese lassen sich später auch wieder schneller schmelzen und sollten sie perfekt temperiert sein, dann kannst Du diese Stücke auch wieder zum Impfen verwenden. Hiermit wären wir auch schon bei Deiner Frage: Die Schokolade muss IMMER temperiert werden, sobald sie wieder ausgehärtet ist. Demnach sobald Du die Schokolade aus dem Temperiergerät rausnimmst und diese aushärtet, musst Du den kompletten Temperierungsprozess wiederholen.

    Liebe Grüsse
    Dein miniSchoggi Team

  • Kuvertüre über Nacht temperieren
    By: Christine On December 7th 2023
    Rating:
    5.0

    Hallo, ich habe ein kleines Temperiergerät von Städter, bisher habe ich immer über Wasserbad geschmolzen, dann geimpft und anschließend im Gerät auf Temperatur gehalten zum Pralinen tauchen.
    Jetzt habe ich die Kuvertüre über Nacht schmelzen lassen. Dies ging mit Zartbitter sehr gut, aber mit weisser und mit Milchkuvertüre hatte ich morgens nur jeweils einen zähen Klumpen.
    Verarbeitet wurden Kuvertüren von Callebaut und Valrhona, bei beiden das gleiche Problem.
    Woran kann das liegen?
    Vielen Dank für die Hilfe, liebe Grüße, Christine

    Replied by: Nicholas Burk On December 18th 2023 Hey Christine,

    danke für Deinen Kommentar. Schreibe uns doch am besten eine Mail mit den Details, welche Couverturen Du verwendet hast. In der Regel sollte es bei Schmelzen eigentlich nicht zu solchen Problemen kommen. Couverture wird eigentlich nur zäh, wenn Wasser hineinkommt. Aber wie gesagt, schreib uns gerne an: inof@minischoggi.ch und dann versuchen wir Dir bestmöglichst zu helfen!
    Liebe Grüsse
    Dein miniSchoggi Team

  • Temperiergetät
    By: Heidi Schumacher On March 13th 2023
    Rating:
    5.0

    Beispiel: Ich schmelze im Temperiergerät Milchschoggi.
    Ich brauche eine kleine Menge dunkle und weisse Schoggi. Wie temperiere ich diese?
    Danke für eine Antwort

    Replied by: Thomas Ramseier On March 13th 2023 Wir empfehlen immer mit mind. 600 g im Temperiergerät zu arbeiten. Die überschüssige Schokolade, die du nicht gebraucht hast, kannst du im Anschluss entweder direkt im Behälter lassen und so lagern oder aber auf ein Backpapier aufstreichen und im Kühlschrank auskühle lassen. Dann die Schokolade in Stücke brechen und luftdicht in einem Beutel lagern. Dies kann man vielfach machen und hat auch keinen negativen Einfluss auf die Schokolade. So hat man auch nie das Problem, dass genau etwas Couverture fehlt für die eigene Kreation. :-) Süsse Grüsse vom miniSchoggi-Team

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