Additional container for temperature control unit round, 6 liters

Additional container for temperature control unit round, 6 liters

With a volume of 6 liters, this container is the perfect size for larger productions of chocolate products. The stainless steel container can then be easily cleaned in the dishwasher. With an additional container, you can switch between two types of couverture more quickly and don't always have to wash the container straight away. This allows you to work faster and more efficiently. This additional container fits perfectly with the Professional tempering device for couverture and chocolate 6 liters.

Temperature control unit - Application

Commissioning and cleaning

The plugged-in appliance can be switched on at the back. You can then set the desired temperature continuously. The temperature scale goes up to 60° C. You should only use temperatures this high to heat or keep other food warm. Chocolate must not be heated above 45° C. If you no longer need the appliance, you can simply put the container and the lid in the dishwasher. If the appliance itself is dirty, you can clean it with a soft cloth and a little mild detergent.

Tempering

To produce perfectly shiny hollow chocolate figures, pralines like those made by a confectioner and chocolate bars with a beautiful break, the couverture must be tempered correctly. To do this, set the temperature to 45 degrees and pour 2/3 of the desired amount of couverture into the stainless steel container. Cover and leave the couverture to stand for 2-4 hours, depending on the quantity. Stir a little every now and then. You can of course melt a whole block of couverture, but this will take much longer than if you use couverture drops.

Once all the couverture has melted, set the appliance back to 26-29 degrees, depending on the cocoa content of the couverture used, and add the remaining couverture drops. Stirring occasionally, this melts and cools the remaining couverture. Any remaining pieces can be reheated with a hot-air blower. Finally, the entire mass is heated to 29-33 degrees. Before you continue using the couverture, you should do a test. To do this, hold a spatula in the couverture and let it set for 5-10 minutes. At high room temperature, this can also be done in the refrigerator. The sample should become firm on the surface and underneath, have a nice shine and the fingerprint should be clearly visible when touched with a finger.

If this is not the case, you can register on our Blog about the most common mistakes when working with couverture inform you. If the test worked, you can now create chocolate products to your heart's content. Pour great pralines, make delicious chocolate bars and figures, decorate your pastries or stamp fine truffles and cut chocolates!