Why Do Chocolates Need to Be Tempered?

What kind of chocolate needs tempering?

Usually, chocolates that contain cocoa butter?or cocoa butter equivalent need tempering before enrobing or depositing. The taste of chocolate is very good, suitable for all kinds of desserts, or directly melted and recast into your favorite chocolate. Generally,?the price of?chocolates made of cocoa butter?is much higher than that of cocoa butter substitutes.

And this kind of chocolate needs to be tempered before it can be easily solidified and demolded, and the surface of the finished product will be shiny, and it will not melt easily at room temperature. There are three types of tempered chocolate: dark chocolate, milk chocolate, and white chocolate.

Why do you need to temper chocolate?

Chocolate contains a lot of cocoa butter. Cocoa butter is a very peculiar oil among vegetable fats. There are six different crystal forms. From 16°C to 35°C, the crystals will change at different melting points. If it crystallizes in its best form in the end, the chocolate will first solidify, then shrink, and finally show its luster.

If tempering is not performed and the setting is not optimal, the setting time of tempered chocolate will be prolonged, resulting in a dull and rough surface. After another 2 to 3 days, the cocoa butter will float to the surface and reveal a white color, as if spots have grown, which is the so-called "white frost phenomenon". In addition, if a mold is used, the chocolate cannot be released smoothly no matter how long it takes.

Tempering is to ensure that the cocoa butter forms the most stable crystal form, and then properly cooled to make the chocolate have a good luster and no whitening phenomenon, so the operation of tempering is very important.

Do you need a chocolate tempering machine?

We are a professional manufacturer of chocolate machinery&equipment. We have been engaged in the production and R&D of chocolate equipment since 1994?. After more than 20 years of hard work, we now have two production bases and one R&D center, covering a total area of 60,000 square meters.

With stable tempering performance, our tempering machine is widely used in chocolate mass and cocoa mass tempering. It has been playing an important role in chocolate factories and cocoa processing plants.?If you are in need of a?chocolate tempering machine, please do not hesitate to contact us.