CDN TCH130C - Chocolate Tempering Thermometer - Celsius EN - Manual

Perfect For
• Tempering chocolate
Easy To Use
• High visibility scale
Features
• Waterproof
• Durable laboratory glass
• Non-mercuric column
• Protective storage case
• Instructions included
Versatile. Precise. Delicious!
The TCH130C is designed to help you make superior
chocolates and a wide range of low temperature
based candies. The TCH130C is made of durable
laboratory glass and is engineered to give you
the precise measurement accuracy necessary for
successful chocolate tempering.
Chocolate Tempering
Chocolate tempering — melting and then cooling
chocolate to a predetermined temperature — is
a necessary process for achieving professional
quality chocolates in the home. When chocolate
is melted and then cooled it can crystallize into
several different forms. For the chocolate to set
up with a nice sheen and to maintain firmness at
room temperature the cocoa butter must form beta
crystals. Tempering forces the correct crystalline
pattern.
Although chocolate that is simply melted and then
re-hardened will probably taste as good, it will not
have the glossy appearance or “snap” of tempered
chocolate. It will look dull, and will not maintain a
desirable texture. Also, untempered chocolate will be
more likely to melt at room temperature.
A. How to Temper Chocolate
Any chocolate you purchase will already be
tempered when it leaves the factory. However, once
it is melted for coating other items it will have
lost its tempered properties. To regain the correct
tempered property:
1. In a double boiler with barely simmering hot
water, stir the chocolate with a rubber spatula
or wooden spoon. Heat the chocolate to
49–51°C. It helps to begin with small, uniform
sized pieces of chocolate.
2. Remove the bowl from the heat and cool the
melted chocolate to 30°C. Adding small pieces
of already tempered chocolate can do this.
3. Raise the temperature of the chocolate by
setting the bowl back over the pan of hot water
for brief intervals (10–15 seconds). Keep an
eye on the temperature. For white and milk
chocolate, reheat to a maximum of 31°C, 32°C
for dark chocolate.
4. The chocolate is now tempered and can be
used for dipping or coating, but it must remain
in the 30–32°C range. Continue passing it over
the pan of hot water to maintain the proper
temperature.
B. Thermometer Position
For the thermometer to register an accurate
temperature it must read the chocolate itself and
not the bowl in which it is being melted. It often
helps to tape the thermometer to the bowl at an
angle to insure that the bulb of the thermometer
is not touching the bowl itself.
C. Test the Temper
Spread a small amount of the melted chocolate
on a piece of wax or parchment paper. Wait 2-3
minutes. If the chocolate sets quickly, is dry to
the touch, and has a glossy sheen then it has been
properly tempered. If it has white streaks or is at
all sticky, then it has not yet been tempered.
Begin the process again by reheating it to 49°C.
Important: At high elevations, water boils at lower
temperatures than at sea level (100°C). To compensate,
note the temperature at which water boils and subtract that
amount from the recipe temperature. For example, if water
boils at 97°C, subtract 3°C from the desired temperature.
CAUTION:
The TCH130C has a glass housing. Let it cool while
clipped to the pot or place it on a dry cloth. DO NOT set a hot
thermometer on a cold or wet surface.
Note: Clean the thermometer before each use.
The red liquid in the thermometer is
food-safe oil.
Model: TCH130C
Chocolate Tempering
Thermometer
5 to 55°C