Among the cocoa butters, there are six crystals having different melting points. The melting point of each of these crystals (the temperature when the solid begins to dissolve, or the temperature when the solid and the liquid coexist) are type I (17°), type II (23°), type III (25°), type IV (27°). ), V type (33 °), VI type (36 °). Among them, Type I~IV has a lower melting point, so it is prone to fogging at normal temperature (cocoa butter floats to the surface of chocolate and becomes white spots.) This phenomenon should certainly not appear on chocolate products. While the stability of Type VI is relatively high, the higher melting point leads to the long time required for crystallization to occur. Therefore, the taste is rough and cannot be an outstanding chocolate product. Only V-type, strong stability, delicate taste, the entrance is instant, and the gloss is bright. Therefore, we can control the state of the chocolate through the temperature adjustment step according to the difference in melting points of various crystals. In other words, the key to temperature regulation is the key to determining whether chocolate is delicious or not. The theoretical process of tempering is as follows: first melt the tempered chocolate, dissolve all the crystals, and then cool to 27 ° C to form crystals of type IV and V. Then, the temperature is raised again to 28 to 32 ° C, and only the V-type crystal is left (the melting point of the VI type is high, and the time required for crystallization is too long, so it is excluded from the object). Here, the description will be based on bitter sweet chocolate. If it is milk chocolate, the temperature needs to be lowered by 1 °c. Cold water method: Melt the temperature-controlled chocolate, cool it to 26~27°c with ice water, make crystal nucleus, and then heat it to 28~32°c for use. (This method is suitable for a small number of operations. The secret of success is that it should be lighter when mixing to prevent air from entering.)
Heat the chocolate with water. The temperature is controlled between 40 and 50 ° C (the crystals of cocoa butter have all melted), taking care not to overheat. Stir carefully and don't leave the remaining chocolate pieces.
Prepare a basin of cold water, but not too cold. If you use ice water to make cold water, please remove the ice.
Place the small pot of step 1 in the cool water of step 2. There is a temperature difference between the bottom of the basin and the cold water, so it is necessary to keep stirring smoothly so that the temperature of the whole chocolate liquid is uniform.
When the temperature reaches 26~27°c, continue stirring for 2~3 minutes to make crystal nucleus (type IV, V type).
Next, place the small pot on the hot water pot of 40~50°c and let the hot water touch the bottom of the small pot. Stir the chocolate liquid in the basin to make the temperature rise gently. When the temperature reaches 28~32°c, continue stirring for 2~3 minutes to make a crystal nucleus (type IV melting, only V type).
Insert the scraper into the chocolate liquid of step 5, put it in the refrigerator for 30 seconds, and then confirm whether the temperature adjustment effect is successful. If the surface of the chocolate appears to begin to solidify, smooth and delicate, it means that the temperature is successful. If the chocolate liquid does not solidify, return to step 1 and re-operate.
How to store chocolate: To adjust the temperature of the finished chocolate, avoid direct sunlight or high temperature, and try to ensure the temperature is 16 ° C and the humidity is below 50%. The ambient temperature during the production process should be as close as possible to 18 to 22 ° C and humidity of about 50%. The finished product should be allowed to stand for about 48 hours so that the cocoa butter can complete the crystallization process.