December 28, 2009
Tempering by Hand versus Tempering Machines
It needs an immense effort to refuse chocolates because they are so alluring with their shine, smoothness and snap. But it may be surprising to you that chocolates do not have these qualities originally are acquired only if tempering is done. This 3-step process consists of heating, cooling and re-heating.
You need to maintain specific temperatures accurately during tempering, an aspect of the process most dreaded by expert and new chocolatiers alike, because of a host of reasons:
- The fats in cocoa butter, the basic ingredient of chocolates, form six different crystalline structures, and each have their own temperatures at which they develop during tempering.
- The great qualities of snap and shine are due largely to type V crystals and you’ll need to ensure production of these crystals only.
- Your efforts may be held back by other types of crystals proliferating if you fail to maintain the particular temperature correctly at which type V crystals flourish.
- Tempering by hand namely, tabliering and seeding, is vulnerable to factors that can spoil ideal tempering, thus requiring you to repeat tempering sometimes over and over again.
- Moisture in working areas and in the cooking paraphernalia used, thermometer that cannot measure accurately as well as other factors can also influence tempering negatively.
Using a tempering machine is the wise step when you intend to manufacture large quantities of chocolates because, other than temperatures, you should also be maintaining the same quality in your outputs every time. Maintaining specific temperatures accurately is not a problem in a tempering machine because it is taken care of by a microprocessor. Further, tempering with a machine keeps the temper intact for a longer time. You won’t have any hassles if you use a tempering machine and hence you can concentrate on new innovations and improvisations in your chocolate confections as well as find more ways for improving your business.
Tempering by hand, though difficult, should be known too by all aspiring chocolatiers because there may be occasions during which they may be expected to do tempering by hand. But buying a tempering machine is a wise outlay because you can get consistently high quality chocolates as well as satisfy your buyers by delivering same-quality chocolates on time, every time.
