Mini Meltinchoc
This dry melting vessel can be used for small-scale production of pralines or other chocolate items, like coating ice creams or desserts on a stick. Its refined design is perfect for display in shops and to be used even in front of customers.
Set the maximum temperature on the Mini Meltinchoc and melt the 70% of the chocolate, stirring frequently.
When the chocolate is completely melted and has reached a temperature of 40-45 °C lower at 30 °C the thermostat of the Mini Meltinchoc and add the remaining 30% of chocolate at room temperature.
Stir to mix and cool down to the temperature of "tempering" recommended by the manufacturer of the chocolate (the temperature of tempering is indicatively 31 °C for dark chocolate, 30 °C for milk chocolate and 29 °C for white chocolate).
This technique is called "tempering for insemination" and it's useful to stabilize the crystals of cocoa butter. For a precise tempering, it is recommended to measure the temperature with a digital thermometer for chocolate.
The well-tempered chocolate can be easily removed from the molds and looks attractive , shiny and it's crisp, on the contrary if the chocolate is not tempered, it is difficult to unmold and besides being opaque and soft, it may have whitish veins.