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How To Temper Chocolate with Table Top Melter

With a little know-how, tempering chocolate can be accomplished in a table top chocolate melter. Most manufacturers will provide "seeding" instructions to accomplish this and many pastry and confectionery schools cover this in their curriculum.

Sometimes a personal experience is most beneficial to the new user. Read below to see how this Chocolatier and customer of TCF Sales uses her Mol d'Art chocolate melters to temper chocolate.

"In my daily practice, I use the Mol d'art 6kg and 12kg chocolate melters. I find the 12kg melter easier for tempering because I can eyeball how much chocolat to add a seed. The basic formula for seed tempering dark chocolate is this: 

Allow the melter to melt the chocolate at 45 overnight. When you are ready to temper and work, you turn the meltyer down to 35 and see with 20% of solid tempered chocolate by volume; chips or pistols are best. Over the next 20 or minutes, stir the chocolate frequently and the temper will come in nicely. 

It is important that the user know how much seed is equal to 20%, so they should scale what is put into their melter before use.

With any tempering device or chocolate melter, time, temperature and movementy are of the essence but no formula accounts for environmental conditions so it is important to use a piece of parchment paper to test for readiness of the chocolate before proceeding with production. Provided the chocolate is FREQUENTLY sitrred, you should be able to maintain temper for a very long time. We have used our 12kg melter from maximum capacity to nearly empty over a period of ten hours with attention and stirring.

The key to using Mol d'Art melter for tempering is like any tempering machine, the user must be vigilant to maintain temper within the conditions of the room. The primarly difference between a chocolate melter and a semi-automatic tempering machine is that you need to sti8r the chocolate instead of having the machine do it for you. Either way, it is still up to the user to observe the results an dmanage the temper of the chocolate."

Chocolate can be tempered in a variety of ways and with various degrees of automation. Are you new to chocolate? Learn what a tempering machine is and learn about chocolate tempering temperatures

Please feel free to contact us at TCF Sales with additional questions. 

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