KREA Swiss chocMELTER Manual De Instrucciones página 6

There are 2 different methods of using your chocMELTER to prepare
chocolate, depending on whether you need to "manually temper" your
chocolate (Cooling approach), or are instead using "pre-tempered" chocolate
(Heating approach). These are outlined below.
A. Manual Tempering Using The Cooling Approach
This approach, often called the "seeding method", requires that chocolate
to be heated to 45°C (113°F), after which small amounts of solid tempered
chocolate pieces are added to the pool to promote the formation of the
desired Beta V crystals.
The Seeding Process
According to experts such as the Barry Callebaut Academy™, the amount of
Beta V crystal within the seed chocolate should not exceed more than 0.4
to 0.6% of the total pool. This can be achieved by adding a maximum of
10 - 15% of seed buttons, as described below. These seed buttons contain
small levels of Beta V crystals, which multiply quite quickly and eventually
will crystallise (solidify) the complete liquid pool at which time you would
need to go through the tempering process again.
1. Melt the chocolate buttons / pieces until they are completely liquid in
form. An ideal melting temperature is recommended as 45°C (113°F),
but should not be above 60°C (140°F).
2. Set the chocMELTER to a target of 45°C (113°F) and add about 10% of
seed chocolate compared to the total liquid pool.
3. Set the chocMELTER to a target of 35°C (95°F) and allow it to fall. Stir
continuously until the seed chocolate has melted. When it reaches the
target 35°C (95°F), add another 5 - 10% of seed chocolate and stir
occasionally until the remaining seed buttons have melted.
4. Now set the chocMELTER to your working chocolate level. Once achieved,
stir briefly to ensure a uniform temperature distribution.
Below are generally accepted approximate working temperatures by
chocolate type:
Dark chocolate: 31 - 32°C (88 - 90°F)
Milk chocolate: 29 - 30°C (84 - 86°F)
White chocolate: 28 - 29°C (82 - 84°F)
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