Manufacturer of high quality chocolate equipment and fudge equipment since 2003
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Manufacturer of high quality chocolate equipment and fudge equipment since 2003
1.Chocolate needs tempering because it contains cocoa butter, which has a crystalline structure. When chocolate is melted and then cooled, the cocoa butter can solidify in different crystal forms, resulting in a dull, uneven appearance, and a grainy texture. Tempering chocolate involves heating and cooling it to specific temperatures to encourage the formation of stable cocoa butter crystals, resulting in a smooth and glossy finish, a crisp snap, and a pleasing mouthfeel. Tempered chocolate also has a longer shelf life and is more resistant to melting at room temperature.
2.It is the most important step in making temperature-adjusted chocolate, and it has a great influence on consumers' final chocolate experience. Marble temperature regulation method is to spread the chocolate paste on the marble board. This step is to make the chocolate paste cool down faster. The whole process is roughly to heat and melt chocolate at more than 40 degrees, and then cool it to 26-28℃ on a marble slab to reach the operable temperature of chocolate. In the temperature regulation stage, chocolate is heated, cooled and then gently heated to a precise temperature again to obtain stable crystals of cocoa butter. In this way, you can get a shiny appearance as smooth as a mirror when it solidifies, and the entrance feels just right. Besides, when you break the chocolate bar, you can still hear the crisp sound. The key point is that cocoa butter has many crystal forms, some of which are stable, some of which are unstable, and the melting temperature is different. Different heating and cooling conditions may lead to different crystal forms in the final chocolate, and the chocolate made in this way will taste different when melted in the mouth. Simply melting the bought chocolate and letting it cool may make you feel that the taste is not as good as before, which is also the reason.
