What is... a CHOCOLATE TEMPERING MACHINE?

A chocolate tempering machine is a devise used for tempering chocolate, using a heating and cooling process that results in the correct chocolate texture, chocolate hardness and desired chocolate gloss. Tempering chocolate is an essential step in successful candy making and can be achieved with an automatic or manual process.

Chocolate Tempering Machines vary in size and functions. Home chocolate making enthusiasts tend to select automatic chocolate tempering machines, at least initially, whereas professional Chocolatiers tend to select commercial chocolate tempering machines that can be manually controlled. Automatic chocolate tempering machines may appear easier to use but because of continual stirring of the chocolate, the crystallization is more difficult to maintain and greatly reduces the period of time that chocolate stays in temper. Therefore, you may have to start the process over several times to complete your batch. And, just as important, automatic models, regardless of size, can be costly to repair. However, some find these beneficial if working with very small and infrequent batches.

Chocolate Tempering Machines

Chocolate Tempering Machines come in various sizes, accommodating 3 kg. of chocolate up to very large quantities, the most popular being a 10 kg. or larger machine.  Larger tempering machines typically have the option of purchasing various pan configurations, providing the ability to temper larger quantities, up to 20 kg (44 lbs.) or to temper smaller quantities by inserting 1 or 2 additional pans. Larger machines also provide more even temperature if offered in a fully sealed off water bath configuration. Maintenance is extremely low and machines can last 10 to 20 years with only very minimal upkeep.

Most Chocolatiers prefer to start with just one chocolate tempering machine but add additional tempering machines as their production grows, accommodating dark chocolate, milk chocolate, and white chocolate.  To quickly fill chocolate moulds, look for tempering machines with an optional Wheel. Tempering machine Wheels are driven by a motor, picking up chocolate from the tempering machine and dispensing it via a spout, significantly increasing your productivity and quickly filling moulds. Another time saving option is a String Scraper.

Automatic tempering machines are often set at about 90 degrees Fahrenheit and about 30 degrees Celsius, but the temperature setting will vary slightly according to the chocolate type used and the chocolate mould machine or tempering machine manufacturer's directions.  

Pricing / Dimensions Chocolate Tempering Machines