The unique mouth fill and unique taste that chocolate gives are a result of the fat in the cocoa butter. 

Real chocolate contains cocoa butter not any other kind of fat. This cocoa butter is the reason why chocolate is tempered. 

The main aim of tempering chocolate is to align the fatty acid and crystals that separate when this chocolate is melted, and this cannot be possible without the use of the chocolate tempering machine.

How chocolate is tempered？

Seeding is the easiest way to temper chocolates. The "seed" is the tempered chocolate which appears in water, hunk, or even grated bits. 

The crystal in the seed acts as a magnetic force bringing other loose crystals from the fatty acid to start the crystal process which will aid a perfectly tempered chocolate. 

To get the best out of tempered chocolate, you need to get at least 24 ounces of chocolate. This sure seems like a lot and lots of money will be consumed also. Nonetheless, it gives you a quality amount to work with while molding or dipping. 

Working with this mass of chocolate allows you to regulate the heat applied. You can also re-temper and reuse this chocolate. 

First step: 

Melt fatty acid and crystals by heating chocolate – Cut chocolates into small sizes. The smaller the size, the easier it becomes to melt. You should set aside about twenty-five to thirty per cent of the chocolate without melting. This is done to start the seeding process of the tempering. 

The remaining seventy to seventy-five percent of chopped chocolate should be placed in the microwave on half power. Make sure to stir this mixture every sing minute till it is evenly melted. This process should take only four to five minutes. 

The bowl of melted chocolate should be removed and stirred to cool down. The chocolate should be removed from the microwave before the final chunks are melted. This is so to avoid a bar of burnt chocolate. While you stir this past to cool down this final chunk will be completely melted. 

After it is melted, use a thermometer to check its temperature. For white chocolates, it should be between 35 -43°C (100 -110°F), for Milk Chocolate, it should be 40 -45°C (105 113°F), and Dark Chocolate should e around 46 -48°C (114 -118°F). 

It should be noted that the high sugar and milk content found in white chocolates will allow for a fast burn. 

Second step: 

Put in the set-aside seed chocolate –

Add a handful of the seed chocolate into the melted paste and begin to stir generously. You should continue to stir until you get the perfect temperature as the seeds may have completely melted. 

Your environment's temperature is a great determinant of how fast this process should last. It should e between ten to fifteen minutes before you get your tempered chocolate. 

The temperature for White and Milk Chocolate should be around 29 30°C (84 -86°F), and that of Dark Chocolate should be around 31°C (88 -89°F). 

Always check the temperature when you are using it for molding and dipping, never forget to stir your tempered chocolate. In case you have a case where the temperature of your tempered chocolate starts to drop, make sure to put it in the microwave for about ten to fifteen seconds at half power. 

Make sure to not raise the temperature above 32°C (90°F), or your tempered chocolate will be lost and you have to start the process all over again. 

If you are busy doing other things at the moment, just place a heating pad put around the sides and bottom. Just make sure the temperature doesn't rise above the necessary degrees. Continue to stir and check the chocolate mass with the thermometer. 

In need of a chocolate tempering machine?

Do not look further for you have come to the right plug. We offer quality chocolate tempering machines for your industrial and house use. 

You need that machine that will give you your perfect and desired chocolate-tempered paste. We offer this machine at a very cost worthy price. Please just call us today.