Why does one need tempered chocolate?
Anything dipped or coated in chocolate must be dipped in tempered chocolate. The only alternatives are to use Compound (a chocolate substitute which tastes a bit odd) or to keep it in the fridge – for example, the freezing cold truffles served in some restaurants where they have cheated by keeping them in the freezer. When such things reach room temperature, they quickly become a sticky mess. They also have to be made daily since chocolate goes off (discoloured and often grainy) if frozen too long. Tempered chocolate is also used for chocolate decoration, candies, chocolate cups, chocolate leaves, scrolls, lattices, dipped fruit, truffles and shiny chocolate patisserie. A multitude of uses The Chocolatier électronique can be used in any business, speciality shop or service organisation that caters to the fine taste of their customers and clients, such as cooking schools, restaurants, bakeries, ice cream shops, gourmet food shops, coffee shops, catering services, hotels and chocolate sh
