Temperature control unit 3.5 liters, professional quality
With a tempering device, tempering couverture is very easy and nothing stands in the way of wonderful creations such as pralines, hollow chocolate molds and chocolate bars. With this device you get an ideal supporter for the production of sweet treats in the kitchen!
Product features
| Size | Device: length: 40 cm / width: 24 cm / height 13.5 cm / container: length: 32.5 cm / width: 18 cm / height: 10 cm |
|---|---|
| Color(s) | Brown |
| Filling quantity | approx. 3.5 liters |
| Country of production | Italy |
Pro Tempering Device 3.5 Litres
This tempering device makes the tempering process for couverture incredibly easy. The couverture is melted particularly gently and a constant temperature is maintained at all times. Thanks to its large surface area, this device is also ideal for making Praline hollow shells. 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 3.5 L of chocolate can be tempered here, making the device suitable for larger productions as well. After casting crisp Chocolate bars, fine Pralines and sweet chocolate figures, you can simply put the stainless steel bowl in the dishwasher.
Tempering Device – How to Use
Setup 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. You should only use such high temperatures 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. If the device itself gets dirty, you can clean it with a soft cloth and a little gentle cleaning agent.
Tempering
To make perfectly glossy hollow chocolate figures, Pralines like those from a confectioner, and Chocolate bars with a clean 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 into 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 considerably 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 with a heat gun. Finally, the entire mass is brought back up to 29–33 degrees. Before you continue working with the couverture, you should do a test. Hold a Spatula into the couverture and let it set for 5–10 minutes. At high room temperatures, this can also be done in the fridge. The test piece should become 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 information on our blog about the most common mistakes when working with couverture. If the test worked, you can now create chocolate products to your heart's content. Cast wonderful Pralines, make delicious Chocolate bars and figures, decorate your baked goods or dip fine truffles and Cut chocolates!
Chocolate Courses at miniSchoggi
Would you like to dive deeper into the world of chocolate? Would you like to make your own Chocolate bars or figures from the finest couverture? We offer a range of courses on the subject of chocolate, so there is sure to be something for you too. With us you'll learn the correct tempering technique, how to work couverture into hollow figures and Chocolate bars, as well as how to make fine decorations such as edible high heels. We would love to welcome you at one of our courses soon!