What’s at the Heart of Tempering Chocolates
It is a pleasure to eat chocolates that are shiny, smooth and crisp. But you should remember that these are not natural qualities of chocolates. They are imparted into them by a process called tempering. Tempering is carried out by melting the chocolates at a definite temperature and cooling them to another particular temperature.
Undesirable blooming is also averted by tempering. Dull sheen, grainy and crumbly nature are the results of blooming. Chocolates affected by blooming will look like old supply and customers will loathe to buy them.
Though all the chocolatiers were tempering chocolates by hand prior to the invention of tempering machines, there’s a niche of chocolatiers who have not shifted to the machine yet. In their eyes, the chocolates do not have the fineness that come with manual tempering if they are tempered with an appliance. They continue to temper their chocolates manually, though the task is a tough one.
If you temper chocolates to its desired state, type V crystals are produced in large quantities to impart shine, snap and smoothness to chocolates. Tempering that induces production of more of type V crystals improves the shelf life of chocolates as well. But tempering by hand is hampered by the behavior of the fatty acids of cocoa butter as they can crystallize into six structures. These six types of crystals exhibit the singular behavior of being dominant at six unique temperatures. This must not be allowed to happen.
If you maintain specific temperatures during tempering, the five other crystal structures are not given scope for being dominant and only type V crystals will be produced at that specific temperature. If you miss on this specific temperature, you will be compelled to repeat tempering till you temper the chocolates rightly. You need an accurate thermometer for maintaining this specific temperature.
Manual tempering is done in two methods. The first method, tabliering, should be done by melting the chocolates at the right temperature and melting them on a heat-absorbing surface like a marble slab again to a pre-determined temperature.
The second method, “seeding”, involves triggering tempering of your melted chocolate with already tempered chocolate bits used as “seeds”. You need to maintain specific temperatures in both these methods.
But tempering by hand may not be useful for large chocolate candy making operations for the sake of gifting or selling purposes. You cannot get uniform quality in your chocolates in tempering by hand.
A tempering machine is fully automated and has a computer chip that will monitor and maintain specific temperatures. Type V crystals are also produced in sufficient quantities to make the chocolates shiny, crisp and smooth. Your chocolates will also have a consistent quality.
Using a tempering machine relieves you of much pressure and work so you’ll will be enjoying a lot of free time that’ll be useful for planning your business expansion strategically and also to find out ways to enhance the quality of your chocolates.
