Suggestions for chocolate tempering with the Mini Meltinchoc

Set the maximum temperature on the Mini Meltinchoc and melt the 70% of chocolate, stirring frequently. When chocolate is completely melted and has reached a temperature of 40-45 °C, lower the thermostat of the Mini Meltinchoc to 30° C and add remaining 30% of chocolate at room temperature.

Stir to mix and cool down to the “tempering” temperature recommended by the chocolate manufacturer (tempering temperature is approximately 31 °C for dark chocolate, 30 °C for milk chocolate and 29 °C for white chocolate). This technique is called “tempering for insemination” and it is useful to stabilize the crystals of cocoa butter. For a precise tempering, it is recommended to measure the temperature with Martellato digital thermometer for chocolate

Well-tempered chocolate can be easily removed from the moulds; it is crispy and looks shiny and attractive. On the contrary, not-tempered chocolate is difficult to unmould and it may have whitish veins, besides being soft and opaque. 

Item dimensions L x W x H :26 x 26 x 16 centimetres

• Made of durable impact resistant plastic
• Removable basin made of anodized aluminium
• Capacity of 1.8 liter