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mass must be within the working temperature range of the

chocolate;

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

— Upon finishing the work, set the temperature to 40ºC, cover

with a lid;

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

7.2.3. Quick start:

— For a quick start the chocolate in the container must be

already tempered. This technique is suitable if you plan to

continue working in the near future (for example, the next day

or in 1-2 days);

— At the end of the working day it is necessary to set the

temperature on the controller to 36-37ºC (depending on the

temperature in the room);

— Cover the container with a lid and leave it until the the next

working day;

— Set the working temperature to 33ºC, mix the formed

chocolate crust well with the warm chocolate on the bottom

until smooth (the temperature should not be higher than 33ºC);

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

— Upon finishing the work, set the temperature to 36-37ºC

(depending on the room temperature).