Tempering chocolate is a precise process that aligns cocoa-butter crystals to achieve shine, snap, and stability. Using professional melters and tempering machines from Pomati Italy, Chocolate World Belgium, Martellato Italy, and Mol d’Art Belgium guarantees professional, repeatable results.
1. Melt the Chocolate
Use a Pomati T5, Martellato Meltinchoc, or Mol d’Art melter to gently heat the chocolate to the melting point.
- Dark Chocolate: 45–50 °C (113–122 °F)
- Milk Chocolate: 40–45 °C (104–113 °F)
- White Chocolate: 38–43 °C (100–109 °F)
2. Cooling (Seeding Method)
Add 25–30% solid tempered chocolate and stir until the mass cools down to 27–28 °C (80–82 °F). The added chocolate “seeds” the right crystals.
3. Reheat for Use
Reheat the chocolate slightly to working temperature using your melter or tempering machine:
- Dark Chocolate: 31–32 °C (88–90 °F)
- Milk Chocolate: 29–30 °C (84–86 °F)
- White Chocolate: 28–29 °C (82–84 °F)
4. Continuous Tempering Machines
For continuous production, use digital tempering systems like the Pomati T5 or Chocolate World CW24. They automatically heat, cool, and maintain chocolate in perfect temper for hours, ideal for large production lines.
5. Testing & Molding
Dip a knife or spatula in the chocolate. If it sets shiny and smooth within three minutes, the temper is correct. Pour into your favorite professional molds and let set at room temperature or in a cooling cabinet.
6. Professional Tips
- Always work below 22 °C room temperature.
- Never allow water near melted chocolate.
- Polish molds with soft cotton before filling.
- Use a Chocolate World Vibrating Table for even distribution.
Recommended Equipment
- Pomati T5 Tempering Machine – continuous digital system.
- Mol d’Art Melter – precision heating for small batches.
- Martellato Meltinchoc – easy to clean and maintain.
- Chocolate World CW24 – professional automatic tempering.
Ready to temper like a professional? Explore our Chocolate Machines Collection and master your craft with Zucchero Canada.
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