Additional container for temperature control unit round, 1.8 liters

Additional container for temperature control unit round, 1.8 liters

For real chocolatiers: An additional container for the tempering unit. Allows the simultaneous tempering of different couvertures at the same time. So that the chocolate figure or homemade truffles turn out great!

Here, the suitable temperature control units:

Temperature control unit round 1.8 liters, Purple

Temperature control unit round 1.8 liters, green

Temperature control unit round 1.8 liters, red

Temperature control unit round 1.8 liters, gray

With a volume of 1.8 liters, this insert container for tempering units is the perfect size for smaller productions of chocolate products. The round shape of the insert container ensures that the couverture is heated evenly, which is also supported by the aluminum insert container. The material and the very thin walls ensure optimal heat distribution. The container is due to the material but unfortunately not dishwasher safe and must be cleaned by hand.  

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

To produce perfectly shiny hollow chocolate figures, chocolates 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!