Professional digital temperature control unit 3.6 liters

This tempering device makes the tempering process for couverture much easier. The couverture is melted particularly gently and a constant temperature is maintained at all times. Thanks to its large surface area, this appliance is also ideal for producing hollow praline molds. You can turn the polycarbonate mold directly over the tempering device and do not have to pour the couverture back using baking paper. In addition, up to 3.6 liters of chocolate can be tempered here, making the appliance suitable for larger productions. After depositing crunchy 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 optimize the temperature control and the temperature control result will be perfect. A massive improvement over conventional appliances.

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 find out about the most common mistakes when working with couverture on our blog. 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!