Why do we temper chocolate?
To fully capture that “mouth-watering eye-catching” chocolate product your presentation must be impeccable. To allow that perfection to become something standard, it is essential to use some techniques to ensure that your final product attracts the eyes and taste buds of the customers.
One of the main techniques used to produce chocolates, truffles, Easter eggs and other types of products is a process called tempering.
This tempering is applied in the noble chocolates and is crucial in acquiring the most desirable characteristics for this type of product: luster, melting resistance, easy unmolding, no white spots and better retention characteristics for longer shelf life.
But after all, what is chocolate tempering?
Cocoa butter contained in the chocolate has crystals, as well as all kinds of fat. During the change from liquid to solid state these crystals can assume various forms.
There are five different types of crystals (α1, α2, α3, α4 e β), each with different melting temperatures. Among the crystals, the β crystals are the most stable and provide desirable characteristics for this type of product.
It is essential to do the melting and cooling technique correctly so that all the cocoa butter crystals remain stable without triggering any defect in the chocolate.
Temperable and non-temperable chocolate
With Super Coat equipment it is possible to use different types of chocolate.
- Temperable chocolate: Chocolate that depends on quality and a clean finish, free from defects so to not harm the image of the product. They are known as noble chocolates: milk, bitter, blended (milk and semi-sweet), bitter and white. For these it is essential to use the technique of tempering to assure that chocolate does not melt easily and has texture characteristics free of bubbles and stains.
- Non-Temperable chocolate: Exclude the application of tempering because the chocolates are intended for fillings and toppings. For these applications the idea is that the chocolate dries quickly and has a lower cost. They are known as hydrogenated and fractionated chocolates.
Fractionated Chocolate, Pure and Hydrogenated
Enjoying good chocolate may seem like a simple task but people are deceived into thinking chocolate is all the same. There are different types of chocolates, each with significant characteristics. Often there is confusion about fractionated, hydrogenated, and noble chocolates. Below are the main differences:
It is composed of vegetable fat and is recommended to be used in toppings, fillings, and famous cones or truffle cones. Because its texture is more fluid and lacks the flavor of noble chocolate it is recommended to bathe the cones and apply only one layer.
Chocolate in which the part of cocoa butter is replaced with soybean oil and is also used for coating and filling. Because of its low cost it is widely used in making recipes containing more fat than chocolate in its composition. It is easier to work with, however due to the high amount of vegetable fat it is important to be careful to not result in an unpleasant taste.
Its composition has the highest percentage of cocoa butter and is the most consumed. They are: milk, semi-sweet, bitter-sweet, blended (mixture of milk chocolate and semi-sweet) and white. For this type of chocolate the tempering process is indispensable because it requires that the product has brightness, appropriate texture, free of stains and will not melt easily.
*Both types, hydrogenated and fractionated are known to dry quickly and waive the technique of tempering because they are not suitable for products that require brightness and other qualities.
Innovation and Creativity
One of the keys to success for any entrepreneur is innovation. Remember that in many cases the simplest ideas are the most accepted and successful. One of the best tips is to mix business with pleasure and innovation at an affordable cost which in turn is much easier on the pocket of the entrepreneur.
The key to boosting your sales is creativity. To help you achieve this and offer delicious quality chocolate to the public, Finamac offers the Super Coat Machine.
With this piece of equipment you are already an entrepreneur who wants to start a business that you can innovate to manufacture chocolates. Besides the already known bonbons, truffles, Easter eggs and tablets you can now simply cover buttery biscuits, pastries, cakes, pies, cupcakes, fruits, meringue, sweet popcorn, cookies, decorate chocolates, truffles, tablets and eggs with a chocolate decorating wire pencil.
Creativity combined with employed technology and the varied production capacities of the Super Coat result in a greater range of products available to sell and higher profits.
Merengue and Chocolate covered popcorn
Among the items mentioned above, chocolate-covered popcorn is especially delicious. This is a creative idea to add value to products simply and inexpensively. After the chocolate coating just present the product in a pretty package transparent package to enhance the product and attract customers. The chocolate used for manufacturing these products are Hydrogenated and Fractionated, which dispense the tempering process.
Fruits on a stick: Solution for summer
A rather healthy and viable solution for summer is the fruit on a stick dipped in chocolate. Enjoy the Super Coat to provide chocolate dip to cover fruits: strawberries, kiwis, bananas, grapes, mangos among others and present customers with a refreshing and healthy idea.