Good Results for Chocolatiers

To obtain good results when working with chocolate and confections, Chocolatiers must obtain a nice temper and their chocolate cannot be too thick or thin to stop it from being easily worked (i.e., moulded (molded) or enrobed). 

Chocolate viscosity will likely not be an issue for standard mainstream chocolate grades because the fat content is always within a narrow range (30 – 42%). However, this can be an issue for non-standard chocolates (substituting dairy, cane sugar or fat) where both the tempering characteristics of the mass are likely to change in ways that are hard to predict. As customers continue to explore and create their own version of “chocolate,” they typically do not know how to temper or work with it, and usually not because they are untrained but because the rule book on how to work with these masses has not yet been written! This process can be quick or can take a number of hours depending upon the customer’s experience with mainstream chocolate, the ability of the mass they are trying to temper, and the tempering method they have chosen.

Tempering temperature curves provided by mainstream chocolate manufacturers are generaly for hand or manual chocolate tempering and may or may not be applicable for use with automatic continuous tempering machines. A number of trials may need to be conducted by the Chocolatier, each time testing for temper and each time re-melting the crystals from the chocolate before re-starting the tempering cycle using a slightly tweaked working (or melting) temperature to find best temper. This process can at times be laborious and will depend upon their experience with mainstream chocolate and with their particular ingredients. This process can only be sped up by using a chocolate temper meter but these can be quite expensive. However, some automatic tempering machine manufacturers provide this service to their customers for a fee.

Regardless, in order to achieve a chocolate that has been well tempered and workable requires the following:   

• Attention to environmental issues such as:
  • A minimum room temperature: 18° C / 64.4° F 
  • A maximum humity level of 50% or less
  • Proper airflow to prevent air blowing directly on chocolate 
• Ongoing testing to determine proper melting and working temperatures
• Using the minimum amount of chocolate required in your tank per your equipment manufacturer, typically 75% full or greater,
• Increasing the minimum amount of chocolate in your tank if using a craft or free-form chocolate.

Tempering machine depositing heads can be used with mainstream chocolate and may also work with craft or free-form chocolate (if your ingredients are of the same viscosity) but never with inclusions and only after finding best tempering temperatures for a workable chocolate that will yield a shiny confection or bar with a nice firm snap.   

Keep in mind, buying automatic equipment to assist you with your confectionery and chocolate making output can dramatically increase your chocolate and confection making productivity but this is not a guarantee of perfect chocolate tempering results immediately. You may struggle initially and may need to seek professional help. Using the element discussed herein will be a great start to assisting you with achieving good chocolate results.