What is a Chocolate Tempering Machine?
A chocolate tempering machine is a countertop electronic mixing and heating pan or appliance that is designed to take all the guesswork and manual labor out of tempering chocolate. Raw chocolate that is melted to make various types of candy must be tempered to be crisp and smooth. If not, melted chocolate dries to a very dull, unattractive and uneven color, streaked with gray. Moreover it will be chalky and feel grainy on the tongue. A chocolate tempering machine solves this problem by automating a process that causes the molecular crystals of the chocolate to take on a specific uniform structure, called a Beta V form. The chocolate tempering machine does this by heating the chocolate to a very precise temperature, then cooling slightly and reheating, while mixing the chocolate in a regulated manner. The combination of heating to the exact temperature — which is different for semi-sweet chocolate, milk and white chocolate — and mixing just the right amount, causes the proper crystals
