What is a Chocolate Tempering Machine?

A chocolate tempering machine is a device for melting, de-crystalizing and crystalizing your chocolate to result in a hard and shiny finished product. Un-tempered couverture chocolate has a dull finish and melts easily.

Chocolate tempering machines come in a variety of sizes and types with a variety of features and price tags.  Some models take the temperature up and down for you based on melting and working temperatures (set points) that you input, and have automatic stirring and continuous tempering. Other tempering machines without onboard cooling (heating only) require seeding to bring your chocolate into temper and tempering is per batch instead of continuous. 

Chocolate tempering can be accomplished without equipment but takes time and typically results in only a small quantity. For those regularly tempering chocolate to make confections, chocolate equipment such as a tempering machine is fundamental. TCF Sales offers a wide variety of chocolate tempering machines to manages this very important aspect of producing high quality confections with a shelf life.

Chocolate tempering can also be accomplished in the pan of a chocolate melter, such as Mol d'Art table top melters but this takes skill and practice and this should not be confused with a tempering machine. Many confectionery and Pastry schools throughout the world use these chocolate melters to teach students how to work with chocolate without harming its characteristics and how to temper chocolate inside the pan or on the counter top using the seeding method. 

The purpose of a tempering machine is to thoroughly melt out the crystals in the chocolate, generally from 42ºC to 45ºC, prior to decreasing the temperature to the working temperature. A semi-automatic tempering machine will use seed to more quickly lower the temperature of your chocolate to temper it whereas an automatic continuous tempering machine will cool your chocolate, allowing it to achieve temper and maintain it. 

For those experiencing issues in finding the best tempering temperatures for their craft chocolate or non-conforming chocolate, we suggest a chocolate temper meter. This device measures the presence of various types of crystal forms in the cocoa butter of a given chocolate sample, allowing the user to made adjustments based on the data provided to find optimal temper prior to full production. 

TCF Sales specializes in confectionery equipment for the chocolate Artisan, the mid-level confectionery producer, and volume producers.  For further information about tempering machines or other equipment for the confectioner or for making chocolate from the bean, Contact TCF Sales at 512-201-4443 or toll free 877-777-6982.  We will be happy to discuss your requirements.

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TCF Sales | www.tcfsales.com | 512-201-4443