Buy used temperature control device for couverture

The market will be very different devices offered. When buying these used, there are several things to consider.

The correct size of the temperature control unit

First you have to think about exactly what you want to use the temperature control unit for.

• First of all, it depends on whether you want to cover a few chocolates occasionally or whether you do it more often want to cover whole cakes with a chocolate coating, for which you then melt large quantities of chocolate at once have to. If that doesn't work with your device, you can see the second step on the cake later.
• Even if you z. B. to Christmas If you want to pamper everyone around you with chocolates, from your best friend to the friendly newspaper lady, you should not choose a device that is too small. You will then need quite a bit of coating mass for your pralines.
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• If you do a little math, you can find out what you need. For a praline that is to be completely covered, you need approx. 15 g couverture, that's 2.25 kg for 10 packets with 15 chocolates. But you also have to factor in some shrinkage, so we're talking about around 3.5 kg of melted chocolate.


Dilute couverture - instructions

Couverture in general is very versatile. You can use them to glaze cakes ...

• You can of course cover pralines in several steps, but then you should also calculate the respective preparation quantities carefully so that the pralines do not dry out. A device with sufficient volume definitely makes work much more comfortable in the long term.

The differences in temperature control devices for couverture

Then you should waste a few thoughts on the quality requirements you place on your temperature control unit.

• In the trade and thus also for used purchases, completely different quality levels of these devices are offered, the new prices of which are often three-digit numbers apart. Whether these will work satisfactorily (for your requirements) can only be foreseen by looking at the correct procedure for melting couverture.
• The chocolate with a total fat content of over 31 percent is first melted, i.e. chopped into small pieces and placed in your new device.
• Certain temperatures are required and must not be exceeded, chocolate begins to melt at 32 degrees, dark chocolate Can't withstand more than 60 degrees, white chocolate only around 50 degrees (the medium-light shapes also depend on the temperature requirements between).
• Melting is followed by tempering, in which the chocolate is cooled to below 27 degrees and then has to be reheated, depending on the type of chocolate, to a certain temperature between 31.5 and 34.5 Degree.
• Only this sensitive treatment creates a coating that is shiny, but also forms a sufficiently hard surface with a pleasant color, delicate enamel and good breakage convinced.
• So you have to make sure that the device has a sufficiently fine temperature setting, in order to be able to temper the chocolate correctly (and that this temperature is actually maintained will).
• In addition, the device should have effective insulation so that the chocolate is not heated in direct contact with the heat source, otherwise it burns very quickly.
• If the device works on a water bath basis, there should be contact between the chocolate and the humidity be excluded. Professional devices often work with hot air.

What happens when the chocolate coating is not heated correctly can often be seen. The result is delicious pralines or cakes, but unfortunately with a coating that is speckled gray and white or a brittle or fragile one. has a granular structure that melts immediately with every touch.