Methods of Tempering and the Equipment Required
The purpose of this article is to identify the equipment required for each of the main methods of tempering currently in use. Please note that it is not intended as an exhaustive survey of every tempering technique and machine available, but rather to guide you in deciding what is most appropriate for you in your business!
To summarise, the objective of the tempering process is simply to eliminate all but the type V crystals (see table below) to ensure that your chocolate has the best possible characteristics.
Crystal |
Melting Temp. | Notes |
I |
17°C (63°F) | Soft, crumbly, melts too easily |
| II |
21°C (70°F) | Soft, crumbly, melts too easily |
III |
26°C (78°F) | Firm, poor snap, melts too easily |
IV |
28°C (82°F) | Firm, good snap, melts too easily |
V |
34°C (94°F) | Glossy, firm, best snap, melts near body temperature (37°C) |
VI |
36°C (97°F) | Hard, takes weeks to form |
Manual Tempering
The most common method of tempering chocolate manually is ‘seed tempering’. In principle, this involves adding a small quantity of solid tempered chocolate to a batch of liquid un-tempered chocolate. The solid chocolate helps to bring down the temperature of the liquid chocolate to the correct working temperature and at the same time promotes the formation of only the type V crystals required for perfectly tempered chocolate.
For example, if you have 20kg of chocolate at 45°c, then you will need to add approximately 6-7 kg of tempered chocolate (in chips or broken chunks) and stir until all the chocolate is melted and the temperature is down to the working temperature of your chocolate.
The table below shows the functionality / cost trade-off for each solution.
Equipment suitable for Seed Tempering: |
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Method 1 Wheel moulding machines (KeyChoc “MM” Series machines) |
A standard wheel mould-filling machine is ideal as it has a stirrer and can accurately hold the tempered chocolate at the right temperature. It has the added advantage that you can work directly from it. The new range of KeyChoc counter-top and free-standing moulding machines allows you to choose exactly the right-sized machine for your needs. [Capacity: 8kg / 15kg / 30kg / 60kg] [Cost: Medium/ High] |
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Method 2 Table-Top Melting and holding tanks (KeyChoc “CH” Series machines) |
The KeyChoc melting/holding tanks have accurate digital temperature control, but no stirrer. When tempering, the chocolate would therefore have to be stirred manually - but you can still work directly from the tank. The absence of a stirrer also means that the chocolate will not hold its temper for long unless it continues to be stirred periodically by hand. [Capacity 4kg / 8kg / 18kg] [Cost: Low] |
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Automatic Batch Tempering
This is a very popular solution for producers using larger quantities of chocolate as it ensures fast, easy and consistent tempering without the need for a skilled operator. Automatic batch tempering will reduce the risk of expensive wasted batches and is a simple way to increase your daily capacity compared with manual tempering. All KeyChoc batch temperers work broadly as follows:
1. Put required quantity of solid chocolate into tank
2. Press button to start melting cycle
3. When ready, press button to start tempering cycle
KeyChoc automatic batch temperers have digital programmable controllers, scraped-surface stirrers, an all stainless steel construction and are designed for easy cleaning. They also require to be plumbed in to provide a cold water source for forced cooling and drainage.
KeyChoc |
A key feature of these tanks is the timer-controlled water inlet which enables a 50% saving in water consumption compared to a typical competitor, with no significant loss in tempering cycle time. [Capacity 75kg / 150kg] [Three phase, 415V] |
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Continuous Tempering
Continuous temperers are usually stand-alone machines or built in to dedicated enrobers. They work on the principle of a continuous cycle where the chocolate is continuously tempered (crystallized) and then de-tempered (de-crystallized) guaranteeing perfectly tempered chocolate all the time.
The stand-alone machines, such as the Gami range sold through KeyChoc in the UK, are ideal for professional chocolatiers or pastry chefs looking for the ultimate in convenience and flexibility without the need for a lot of floor space.
Continuous tempering enrobers are usually custom-built and are generally used in larger scale operations and are correspondingly more expensive.
GAMI continuous temperers |
All the Gami continuous temperers will provide you with consistently well tempered chocolate. [Capacity 35 / 50 / 90 / 170 kg/hour] [Single phase or three phase] |  |
For further information on the KeyChoc range, please don’t hesitate to call us.
Keylink: +44 (0) 114 245 5400.
Steven Case: +44 (0) 7778 336447
www.keychoc.com
