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IMPORTANT! If the pieces are dissolved at a temperature of

34ºC and above, then there is a big chance that the chocolate

won’t contain the required quantity of stable crystals. If the set

temperature is reached, and the pieces are not melted, then

cover the container with a lid and repeat stirring after 10-15

minutes until the pieces are completely dissolved.

— Collect the probe and check the quality of the tempering;

— Upon finishing the work, set the temperature to 40-50ºC,

cover with a lid;

— To start the work, repeat all the steps again.

7.2.2. Method B — Classic tempering:

— Heat up the chocolate to 42-45ºC (or other temperature

recommended by chocolate manufacturer);

— Change the temperature value on the controller to fit the

working temperature of the chocolate (33ºC or the value

recommended by the chocolate manufacturer);

— Remove a bit of chocolate from the container and pour it on

a marble or granite table;

— Methodically mixing chocolate on a cold table surface,

lower the temperature to 26-27ºC. The look of the chocolate

can also serve as an indicator of a successful result: the

surface of the mass should change its gloss to matte, the

chocolate becomes much thicker.

— Collect the chocolate in a cup and return it to the tempering

container. Mix thoroughly. The temperature of the chocolate