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Usage tips
THE TEMPERING PROCESS
Fill the stainless steel container with chopped couverture chocolate (callets/drops), cover
with lid and place into the tempering machine. Plug into electric socket. Switch on the
machine (set the toggle switch on the back to 1) and set the temperature control to a
maximum of 45-50 °C. The melting process is very gradual and can take several hours;
this is necessary so that the high-grade couverture retains its quality. So switch your
machine on in good time.
Step 1:
Melt the chopped couverture chocolate (callets/drops) at 45-50 °C.
Step 2:
Cool to a temperature between 26-28 °C. To achieve this, set the temperature control
accordingly and, if necessary, add couverture in order to speed up the process. Stir
frequently, so that the individual ingredients are well blended.
Step 3:
Heat to the desired processing temperature:
White
Milk
Dark
It is very important to regularly stir the chocolate even during processing, so that all
ingredients are evenly blended and the chocolate glaze is shiny and has no stripes.
PROCESSING TIPS
Always chop the couverture chocolate before melting it in order to speed up the melting
process. After processing, put the left-over couverture through a sieve to remove any cake
crumbs etc. In order to test whether the couverture can still be processed, you can dip a
GB
spoon or dough scraper into it and place it on its side. If the couverture becomes hard and
shiny, it can be processed; if it is too warm and forms stripes, you can make readjustments
before everything has been coated.
20
28-29 °C
30-31 °C
31-32 °C
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