Most laymen always think that making chocolate is very simple. Isn't it just melting the raw chocolate, adding the desired ingredients, and solidifying and shaping it? But a real chocolate maker will tell you that making chocolate is not just about melting and solidifying.
Do you know? There is another important step between these two steps that determines the quality of chocolate - temperature adjustment.
Why do we need to adjust the temperature of chocolate?
Because the melted and temperature adjusted chocolate crystals are stable, with a delicate taste, good glossiness, and easy shaping.
Chocolate with failed temperature regulation
1. Cocoa butter flows to the surface and recrystallizes, producing a white or gray mist on the surface of chocolate.
2. The appearance is dirty and makes people lack appetite.
3. Chocolate shatters instead of breaking into pieces when it breaks.
4. When making the mold, chocolate is not easily detached from the mold.
5. White mist or spots will disperse.
Eurolink Machinery chocolate tempering machine
The chocolate tempering machine manufactured by Eurolink Machinery uses fast and efficient temperature adjustment technology to improve the taste of chocolate, making it smoother and more delicate. Through professional cooling tunnels, the temperature of chocolate can be quickly lowered to the desired temperature range, achieving precise temperature control and ensuring the quality of chocolate. Whether making chocolate cakes or chocolate cookies, the chocolate tempering machine will become an indispensable helper, bringing everyone a more delicious taste experience.
Chocolate with successfully adjusted temperature
1. Hard and dense
2. Dark and glossy appearance
3. When fractured, it becomes brittle and breaks into pieces
4. Glossy as one
5. Crispy entrance
6. Long shelf life
How to adjust the temperature of chocolate?
1. Heat the chocolate over water to 50 degrees Celsius.
2. After melting, chocolate undergoes a temperature adjustment process, which involves lowering the chocolate to the appropriate temperature for molding. Add unmelted chunks of chocolate to liquid chocolate and stir, or pour the chocolate onto marble and scrape back and forth with a spatula to cool it down.
3. Once the temperature is adjusted, the chocolate can start shaping.
Eurolink Machinery chocolate tempering machine
Quality chocolate production requires not only high-quality raw materials and exquisite craftsmanship, but also temperature regulation. Handmade temperature control is difficult and consumes a lot of time and labor costs. The chocolate temperature controller of Eurolink Machinery adopts precise algorithms to ensure precise control of the temperature and time of chocolate melting. The whole machine is tailored to the quality of stainless steel, greatly improving production efficiency and saving valuable costs. Eurolink Machinery has taken the chocolate industry to a new level in terms of quality and efficiency, making our happiness more enduring.
Temperature regulation process type:
Traditional craftsmanship：40℃-29℃-27℃-29~30℃
C.Loisel：40℃-26℃-30.5℃-33.3℃
S.Yella Reddy:50℃-26~27℃-30~31℃
Lwao Hachiya:55℃-25~27℃-30~31℃
There is also a circulation temperature control process with a more complicated process table but better effect：
60℃-26℃-32.8℃-29℃-32.3℃或50℃-29℃-33℃-29℃-33℃
What should be noted during the temperature adjustment process？
1. When lowering the temperature, it is generally 2-3 degrees Celsius lower than the desired temperature.
2. Heat it up to the appropriate temperature with an air gun.
3. During the reheating process, it is necessary to constantly stir to evenly heat the chocolate.
What are the differences in the adjustment temperature of different chocolates?
(The basic reference values may vary slightly depending on different temperature control processes)
Dark chocolate：32 degrees Celsius（general variety）
Milk chocolate：30 degrees Celsius
White chocolate：28 degrees Celsius
How to determine if the temperature adjustment is successful?
1. The simplest method is to use a thermometer.
2. For safety reasons, a simple test is also required.
Create a simple shape with chocolate and place it in a refrigerator or air-conditioned room. After 1-2 minutes, the chocolate will solidify, become hard, and have a glossy finish, indicating that the temperature control is successful.
Making chocolate, these details are important
1. Stirring: During the melting and temperature adjustment process, it is necessary to constantly stir at a constant speed to evenly heat the chocolate.
2. Mold for molding: Ensure that there is no water or oil.
3. When heating and melting chocolate: Use low heat to avoid producing too much water vapor, as chocolate is afraid of water.
4. Storage conditions: 15-18 degrees Celsius, humidity of 60%
5. The storage time of solid temperature controlled chocolate is as follows：
White chocolate for up to 6 months
Milk chocolate for up to 9 months
Dark chocolate lasts up to 12 months
Tips：About Cocoa Butter and Cocoa Beans Is chocolate with higher cocoa butter content better?
The answer is negative.
1. The most important criteria for measuring the quality of chocolate are the origin and production process of cocoa beans.
2. The average cocoa butter content of chocolate is around 44% to 50%, and some chocolate products are labeled with high cocoa butter content, which is actually added.
What is the function of cocoa butter?
Chocolate with high cocoa butter content has a delicate taste, excellent fluidity and glossiness.
Where is the origin of cocoa beans?
1. According to their origin and type, cocoa beans are generally divided into two categories. Cocoa beans from Ecuador, Venezuela, Trinidad and other places have a strong flavor and are special cocoa beans.
2. The other type is more common specifications.