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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. With the thermometer directly in the chocolate, the temperature control is massively improved and allows very simple tempering. With this device you get an ideal supporter for the production of sweet treats in the kitchen!
Data sheet
- Size
- Device: length: 40 cm / width: 24 cm / height 13.5 cm / container: length: 32.5 cm / width: 18 cm / height: 10 cm
- Country of production
- Italy
- Package/set size
- Temperature control unit with insert container and lid
- Filling quantity
- approx. 3.6 liters
- Warranty
- 2 years on the device
Professional temperature control unit Digital 3.6 liters
This tempering unit facilitates the tempering process of couverture immensely. This is melted particularly gently and a constant temperature is always maintained. Due to the large surface area, this device is also optimally suited for the production of hollow praline molds. You can turn the polycarbonate mold directly over the tempering unit and do not have to pour back the couverture with the help of a baking paper. In addition, up to 3.6 L of chocolate can be tempered here, making the unit suitable for larger productions. After pouring crisp chocolate bars, fine pralines and sweet chocolate figures, you can simply put the stainless steel container in the dishwasher.
The digital display allows you to control the temperature ideally and the temperature control result will be perfect. A massive improvement over conventional devices.
Temperature control unit - Application
Commissioning and cleaning
The plugged-in device can be switched on at the back. Then you can set the desired temperature continuously. The temperature scale goes up to 60° C. You should only use such high temperatures for heating or keeping other foods warm. Chocolate should not be heated above 45° C. If you no longer need the device, the container and the lid can be easily put in the dishwasher. The device itself can be cleaned with a soft cloth and a little gentle detergent.
Temper
In order to produce perfectly shiny hollow chocolate figures, pralines like from the 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 let the couverture stand for 2-4 hours, depending on the amount. Stir a little bit 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 is melted, set the machine 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 dryer. Finally, heat the entire mass to 29-33 degrees. Before you continue to use the couverture, you should make a sample. 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 refrigerator. The sample should solidify on the surface and underneath, get a nice shine and after touching it with your finger, the fingerprint should be clearly visible.
If this should not be the case, you can register on our Blog about the most common mistakes when working with couverture inform. If the sample worked, you can now create chocolate products as you please. Pour great chocolates, make delicious chocolate bars and figures, decorate your pastries or stamp noble truffles and cut chocolates!
Chocolate courses at miniSchoggi
Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!
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