Digital temperature control unit, 9 liters, professional quality

Profi Tempering Device Digital 9 Litres

This tempering device makes the tempering process of couverture enormously easier. The couverture is melted particularly gently and a constant temperature is maintained at all times. Thanks to the large surface area, this device is also ideally suited for making Praline hollow moulds. You can turn the Polycarbonate mould directly over the tempering device and don't need to pour the couverture back using baking paper. In addition, up to 9 litres of chocolate can be tempered here, making the device suitable for larger productions as well. After pouring crisp Chocolate bars, fine Pralines and sweet chocolate figures, you can simply put the stainless steel bowl in the dishwasher.

The digital display lets you manage the temperature control perfectly, and the tempering result will be flawless. A massive improvement over conventional devices.

Tempering Device - Use

Start-up and Cleaning

Once plugged in, the device can be switched on at the back. You can then set the desired temperature steplessly. The temperature scale goes up to 60° C. Such high temperatures should only be used for warming or keeping other foods warm. Chocolate must not be heated above 45° C. When you no longer need the device, the bowl and its matching lid can simply be placed in the dishwasher. The device itself can be cleaned with a soft cloth and a little gentle cleaning agent if it gets dirty.

Tempering

To make perfectly glossy hollow chocolate figures, Pralines worthy of a confectioner, and Chocolate bars with a beautiful snap, the couverture must be tempered correctly. To do this, set the temperature to 45 degrees and place 2/3 of your desired amount of couverture in the stainless steel bowl. Covered, the couverture is left to stand for 2–4 hours depending on the quantity. Stir occasionally. You can of course melt a whole block of couverture, but this takes significantly longer than using couverture drops.

Once all the couverture has melted, set the device back to 26–29 degrees depending on the cocoa content of the couverture you are using, and add the remaining couverture drops. Stirring occasionally, these will melt and cool down the rest of the couverture. Any remaining pieces can be warmed up with a hot-air gun. Finally, the entire mass is warmed to 29–33 degrees. Before you use the couverture further, you should do a test. Hold a Spatula in the couverture and let it set for 5–10 minutes. If the room temperature is high, this can also be done in the fridge. The test sample should set firm on the surface and underneath, develop a nice sheen, and after touching it with your finger the fingerprint should be clearly visible.

If this is not the case, you can find out about the most common mistakes when working with couverture on our blog. If the test worked, you can now create chocolate products to your heart's content. Pour wonderful Pralines, make delicious Chocolate bars and figures, decorate your baked goods, or enrobe fine truffles and Cut chocolates!