Mini Meltinchoc Chocolate Tempering Machine - 1.8L

MINI-MELTINCHOC dry heat chocolate melters
can be used for small productions of pralines and
chocolate shapes, as well as in the ice-cream shops
for the decorations of ice creams.
Because of its modern design, the melter can be
used also in the shop in front of the customers.
Made of durable impact resistant plastic.
Removable basin made of anodized aluminium.

Suggestions for chocolate tempering with the Mini Meltinchoc Set the maximum temperature on the Mini Meltinchoc and melt the 70% of chocolate, stirring frequently. When chocolate is completely melted and has reached a temperature of 40-45 °C, lower the thermostat of the Mini Meltinchoc to 30° C and add remaining 30% of chocolate at room temperature. Stir to mix and cool down to the tempering temperature recommended by the chocolate manufacturer (tempering temperature is approximately 31 °C for dark chocolate, 30 °C for milk chocolate and 29 °C for white chocolate). This technique is called tempering for insemination and it is useful to stabilize the crystals of cocoa butter. For a precise tempering, it is recommended to measure the temperature with Martellato digital thermometer for chocolate (cod. 50T001). Well-tempered chocolate can be easily removed from the moulds; it is crispy and looks shiny and attractive. On the contrary, not-tempered chocolate is difficult to unmould and it may have whitish veins, besides being soft and opaque.