Tempering is Advantageous to Your Chocolate Confectionery Business
Friday, December 11th, 2009Your assumption that chocolate candy making is an easy task couldn’t be far off. This process has difficult steps of its own. The main ingredient you’ll need is basic dark chocolate, semi-sweet or milk chocolate. Additional items you need are a good thermometer, a double boiler, a rubber spatula and candy molds.
Melt the chocolate in a double boiler as the first step of the process. While this is being done, you need to be stirring the contents constantly so that you don’t burn up the stuff. After melting, you can wrap your choice of fruits with chocolate so that you get fruit-filled candies. If you need to have candies of differing shapes, use candy molds of different shapes. Cooling them in a chiller, you get your chocolate candies after a while.
Even expert chocolate makers show hesitation when they are asked to do tempering by hand because they are expected to maintain specific temperatures without allowing extreme changes in temperatures. They pretty well know that they’ll have to repeat the whole process again should the chocolates distemper. The reason is the fact that cocoa butter has a large quantity of fatty acids that re-form into six types and these different crystal forms are dominant at six unique temperatures.
Though there are such problems, you shouldn’t do away with tempering because only with it can you make your chocolates attractive, glossy and firm. Non- tempering may also induce blooming and the surface of the chocolates will be coated with unattractive white blotches. You need not bother about the looks of the candies if you make them for your own but if you want to sell these, how will you sell unattractive chocolates?
Your main aim should be to increase production of type V crystals because these are the ones that impart shine and snap to chocolates. These type V crystals don’t form at the same temperature in the different types of chocolates like milk, semi-sweet or dark chocolates.
Though type IV crystals thrive along with the type Vs when temperatures seesaw, type IV crystals do not help you in any way because they are prone to melting faster and easier. Type V crystals remain firm till they reach body temperature, at which point they begin to soften.
Either a calibrated or a digital thermometer can be used for accurate maintenance of specific temperatures. This hassle of monitoring and maintaining temperatures can be done away with if you use a tempering machine as it has a computer chip to take care of this aspect. Since such tempering machines are totally automated, you can even ensure the production of only the type V crystals. These machines make available to you more free time to focus on improving your business and the quality of your products.

