Learning Objective: Have an understanding of the type of tempering machines and how they work
Overview of the types of tempering machines available
What tempering machine to buy is pretty much the most important decision for a chocolatier to make when buying equipment for the laboratory. So we wanted to address this first before we make you smarter about tempering machines in general.
The best tempering machine for your business
All tempering machines temper chocolate perfectly if used correctly - there are no good, bad or better brands or models. Please do not ask us to give you a recommendation on a particular model or brand as we don't recommend or sell any products or equipment to our students.
How we help you to make a decision: In Learning Centre we present all the facts and information for you to become knowledgeable about tempering machines and how they work. We give you lists of all the tempering machine companies so you can research their specific products on their websites.
Also, along with our graduates and other chocolatiers, your instructor and tutors have posted their personal experiences with a particular machine in the Tempering Machine Forum on the Learning Centre login page. And we hope you will eventually do the same after purchasing and using your tempering machine.
The decision on which tempering machine to buy can only be based on your budget and your production needs i.e. the number of bonbons you will be making in one production session. You won't know your production needs until you have developed your recipes and calculated your annual sales. So don't be in a hurry to make this purchase - take your time and do your homework. Once you think you understand your needs, use the following steps to a successful, no regrets purchase.
3 NO FAIL STEPS to buying the perfect tempering machine for your needs and budget:
Very Interesting white paper from Joe Sofia of Cargill: Chocolate Tempering Equipment &Techniques It was first published in Manufacturing Confectioner, December 2013 and Joe was generous to allow us to share it with our students.
- Make sure you read carefully ALL the posts in ALL the forums in that Tempering Machine Forum on the Learning Centre Login page. Become familiar with the tempering machines available and what your peers have to say about their experiences with their tempering machine. The forum is the most helpful place to gather intelligence before you buy and is always available to you.
- Once you are familiar with all the issues that can occur by reading ALL the posts, you will then be prepared to ask intelligent questions of the company salesperson or representative whose machine you are considering.
- Once you think you have decided on a particular brand and model, ask the salesperson or representative for referrals to at least two clients that now use that particular machine. Contact those users to ask them about their experiences using that machine. If the manufacturer/distributor won't give you two referrals then you might want to consider another machine - as the customer service from that company won't get any better once you buy.
Now, back to the types of tempering machines:
Tempering machines are a type of heat exchanger.² They alternatively heat and cool the chocolate while continuously mixing it, creating the precrystallization needed for tempered chocolate. As chocolate isn't a good conductor of heat, this constant agitation helps the chocolate to either cool or heat quickly and retain the temper over a long period of time.
The Tempering-Process Flow
Approximate temperatures for tempering (in continuous agitation):
- Step 1 - To melt all fatty acid crystals, heat to 104 - 115° F (40 - 46° C).
- Step 2 - To form seed crystals, cool to between 79 - 84° F (26 - 29° C).
- Step 3 - Melt any unwanted crystals and hold temper :
- dark chocolate between 88 - 90° F (31 - 32° C).
- milk or white chocolate 82 - 86° F (28 - 30°C)
Remember that each chocolate manufacturer's chocolate requires slightly different temperatures to achieve temper.
Manufacturer's tempering specifications are usually available on their wholesales packaging, website and/or catalog. For example, here is a snippet of the tempering specifications for chocolate from one manufacturer. They all now provide similar information, usually listing:
- Whether available in coin (pistoles, wafers, etc.) or cube (slab) form and the product number. Note these products are all coins.
- Ingredient percentages – percent of total cocoa mass then broken down by percentage of pure cocoa solids and pure cocoa butter.
- Viscosity Level – more drops mean more fluid in this case.
- Melting – temperature at which you melt the chocolate to make sure ALL fat crystals are melted in preparation for tempering.
- Pre-crystalization – reducing to this temperature during the tempering process ensures the formation of V-form crystals.
- Actual Working – temperature range at which you raise, then maintain the chocolate for molding and enrobing.
- Recommended usages such as Machine Tempering, Moldings/Coatings, and Flavorings/Fillings
Controlling temperatures – the job of a tempering machine
Temperature changes are produced by a heating or cooling source outside of the tank (or kettle) that warms or cools the chocolate as it comes in contact with the outside wall. The heating and cooling can be done by something as simple as a light bulbs and fan or something as sophisticated as a hot water and refrigeration system.
Let's start with the simplest: Mol d'Art Chocolate Melters
This Belgian-designed melter has a temperature range from 40 - 150°F (5 - 65 °C). Specifically designed with the heating element mounted on both the bottom and sides for uniform heat. Plastic body construction with a removable stainless steel insert and plastic storage lid. 110/220 volt. Capacity 6 - 12 kg /13.2 - 26.5 lbs. Dimensions: 26 x 17 x 7 in. (60 x 45 x 16 cm)
This type of melter can be used for the "direct" method of tempering. Small chips of tempered chocolate are left in the melter set at 88 - 90°F (31 - 32°C) overnight for a gentle warming that holds the temper of the chocolate. Good for working with special chocolates or for small-production batches.
Our Business Tutor Rachel uses the seeding method with her Mol d'Art melters. She was kind enough to share her tips:
"I use 5 Mol d'Art melters in my daily practice at CocoaNymph. My models are the 6kg and the 12kg. I find the 12kg easier to use because I can now eyeball how much chocolate to add as seed.
The basic formula for seed-tempering dark chocolate is this: The melter melts out the chocolate at 45°C (113°F) overnight. When you are ready to temper and work, you turn the melter down to 35°C (95°F) and seed with 20% of solid tempered chocolate by volume – chips or pistoles are best. This is the tempering range for the chocolate I use – you need to get the melting and tempering specifications for the chocolate you are using.
Over the next 20 or so minutes, stir the chocolate frequently and the temper will come in nicely. It's important to add the exact amount of seed, so you should weigh the chocolate you put in the melter originally the night before, then the calculate 20% of that weight to determine how much seed should be used.
Now, with any tempering machine or melter, time, temperature and movement are of the essence, but no formula accounts for environmental conditions. Thus it's important to use a piece of parchment paper to test for readiness of the chocolate before proceeding with production. Provided the chocolate is frequently stirred, you should be able to maintain temper for a very long time. We have used our melters from maximum capacity to nearly empty over a period of 10 hours with attention and stirring.
The key to successfully using the Mol d'Art is that like any tempering machine, the user must be vigilant to maintain temper within the conditions of the room. The ONLY difference between a melter and a tempering machine is that the Mol d'Art melter requires you to stir the chocolate, while a tempering machine does it for you. It's still up to you to observe the results and manage the temper of the chocolate."
Now we go one step up with those that temper through seeding:
that uses light bulbs for heat and a fan to cool. Chunks of chocolate
are put in the front to melt, then seed chocolate is added to the
back of the tank behind the baffle to facilitate the tempering process.
Agitation is produced by either a rotary blade or wheel within a tank (or kettle). This is set by the manufacturer to rotate at the optimum speed to keep the chocolate tempered but not overwork the mass.
Bakon USA demonstrates the use of their melting tank and small Choco TT tempering machine.
Note how they use the tank with the seeding method and then test the temper before using.
There are a number of different types of tempering machines available for the chocolatier. They usually fall into two categories:
- Batch – The whole chocolate mass is tempered at one time and held at temper until needed. PRO: Because the chocolate mass is held in temper in these machines for a long period of time, a higher percentage of Form V crystals are produced in your chocolate mass over time. This time in temper produces a 'fully matured' temper which is especially important for enrobing. If you have a mature temper, you can raise the working temperature to the maximum heat specified by that chocolate manufacturer giving you a more fluid chocolate for coating. CON: Long lead time needed to get the mass of chocolate through the tempering process each time you go to use the machine.
Two JKV Batch Tempering Machines at Recchiuti Production Facility
- Continuous process – Chocolate is melted in the central storage tank to a minimum 45°C (113°F) in order to melt all the crystals. A stream of this hot chocolate is then continuously fed through the machine into three temperature zones — pre-cooling, cooling and reheating to optimum working temperature — and it comes out of the spout tempered and ready to use. Unused chocolate falls into the storage tank where it is recycled through the process. PRO: Chocolate is more protected from contaminants as the tank volume is cylindrical instead of wide. Also, it only takes a few seconds for the heated chocolate in the storage tank to go through the tempering process and be ready to use. CON: Tempered chocolate is returned to the heating tank if unused so there is no time to produce a 'fully mature' temper.
Boscolo/FBM continuous tempering machine at Paul DeBondt
The following are three other examples of commercial tempering machines.
Depending on the size of the operation, chocolatiers need at least one tempering machine in order to produce volume chocolates in a cost-effective manner.
In 1972, Walter Kreuter developed a theory of tempering that relies on a two stage pre-crystalization cooling process during tempering. See Abstract below for the basic premise. His company went on to produce under patent a tempering machine run on that principle. His company was acquired by Hosokawa Bepex. White Paper (no longer in print) was entitled: The Interval Pre-Crystallisation Method, Walter Kreuter
Abstract: A method of treatment of substances containing cocoa butter, particularly chocolates, which is suitable for coating machines, wherein the material containing cocoa butter is first heated slightly above the highest melting point of cocoa butter, then subjected to a two stage cooling step whereby the material in first cooled to a range approximately 30 DEG to 31 DEG C. by a cooling medium having a temperature only slightly lower than this range and secondly cooling the mass to 28 DEG to 29 DEG C. by a cooling medium having a temperature only slightly lower than this range, and then heating the material to 33 DEG to 34 DEG C. and subjecting to further processing (i.e. coating). The material after this treatment is in a thermostable condition, has a substantially constant viscosity and may be stored indefinitely under stirring and when maintaining the temperature of the temperature of the material.
Most tempering machines also accommodate add-on equipment to support different production needs. These can include such equipment as:
- Enrober – The equipment produces a thin, wide "curtain" of chocolate under which there is a moving belt. Chocolate centers are placed on the belt and carried under the curtain to be enrobed in a thin film of chocolate.
Tempering machine with enrober attached at Joanne's
- Vibrating table and molding rack or filler – used for molding chocolates or chocolate shells. The vibration releases air bubbles, makes sure that the chocolate fills all cavities and remove any excess by turning over on the rack. The excess chocolate falls back into the tempering machine vat.
JKV Vibrating Table attached to their Tempering Machine
Selmi Mold Filler Attachment
- Cooling tunnel that has a belt to harden chocolates as they come out of the enrober. The finished chocolates leave the cooling tunnel ready for packaging.
The enrobing line with cooling tunnel at Catanari Factory and the finished products coming off below.
Another look at a tempering enrober in action.
Graduates working on Valrhona's tempering and enrobing machine
The following is a list of companies that manufacture tempering machines and their websites:
Also check out our Professional Tempering Machine Forum on the home page of this Learning Centre next time you log in. As an Ecole Chocolat student or graduate, you can automatically post messages to the forum.
Chocolate Solutions Inc. - offers EC Students and Grads $500 off a tempering machine and $1,000 off an enrober on the total cost of a new equipment purchase. Contact Allen Rose: chocolate.solutions@videotron.ca
MacIntyre Chocolate Systems International / Ladco
Prefamac - Ecole Chocolat graduates enjoy a discount of 2.5% valid on all non-industrial Prefamac machines. The discount is available until five years after graduation, and for various purchases, but only when purchased directly from Prefamac (not via a distributor or a commercial intermediary). The discount offer is not negotiable or valid with other Prefamac discounts.
Contact for the discount: Eva Kenis, Sales & Marketing, eva@prefamac.com
The following is a list of companies that distribute tempering machines:
The Chocolate Foundation (TCF Sales)
Close up view of Sebsachoc belt and enrober attachment
on display at Europain – view right is above and view left is below
Resources and Bibliography
Retired engineer, Wayne Schmidt, constructs experiments in tempering chocolate.
² The Science of Chocolate by Stephen T. Beckett
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