Table Top Chocolate Machine

Tempering Instructions

1. When the chocolate is completely melted and has reached the desired temperature, turn the wheel of the machine
2. Reset the desired temperature to the working temperature of your chocolate.

As a guide, this is usually :
31°C to 32°C for pure chocolate
29°C to 32°C for milk chocolate

27°C to 28°C for white chocolate

1. To facilitate the tempering process, add the seed chocolate equivalent to around 20%-30% of the liquid weight. Eg for 6kg of untempered melted chocolate, add around 1.2 – 1.8kgs of chips. The optinum quantity will depend on the ambient temperature and the characteristic of your chocolate.
2. Let the machine run until the desired temperature is reached.
3. The chocolate will now be tempered and ready to use.