Temperature control unit digital, 3.6 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. The thermometer directly in the chocolate massively improves temperature control and makes tempering very easy. This appliance is the ideal assistant for making sweet chocolate creations in your 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 |
|---|---|
| Weight | Appliance weight: 2.84 kilograms / Tray: Gastronorm 1/3 |
| Color(s) | Black |
| Filling quantity | approx. 3.6 liters |
| Scope of packaging/set | Temperature control unit with insert container and lid |
| Country of production | Italy |
| Guarantee | 2 years on the device |
| Technical data | 230 V / 50 W / 0.22 A |
Pro Tempering Device Digital 3.6 Litres
This tempering device makes the tempering process of 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 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 3.6 L 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 – How to Use
Setup and Cleaning
Once the device is plugged in, it 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 lid can simply be put in the dishwasher. If the device itself gets dirty, you can clean it with a soft cloth and a little gentle detergent.
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 remaining couverture. Any remaining pieces can be warmed up with a heat gun. Finally, the entire mass is heated to 29–33 degrees. Before you continue working with the couverture, you should do a test. To do this, dip 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 out more on our blog about the most common mistakes when working with couverture. If the test has 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!