Additional container for Städter tempering unit

Additional container for Städter tempering unit

With a volume of 1.5 liters, this insert container has the perfect size for smaller productions of chocolate products. Afterwards, the stainless steel container can be easily cleaned in the dishwasher. With an additional container, you can switch more quickly between two types of couverture and do not always have to wash the container immediately. This way you work faster and more efficiently. This container fits in the miniSchoggi tempering device for chocolate and couverture and in the same product from Städter.

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!