The charm of chocolate lies in its silky taste and ever-changing modeling style. Whether you’re a family baking enthusiast or a professional chocolate factory, a set of efficient equipment can significantly improve production efficiency and quality. Today, we will introduce a simple and exquisite chocolate recipe around three core devices: a tempering machine for chocolate, a vibrating table for chocolate, and a chocolate dragee machine, which will take you to explore the whole process from raw materials to finished products.
Chocolate Tempering-The Key to Taste
Using a tempering machine for chocolate, we can adjust the dark chocolate to about 31°C and the white chocolate to 29°C, so as to ensure the stable crystal structure of cocoa butter and make the final product have luster, hardness and good storage. Put the broken chocolate into the chocolate tempering machine, set the temperature, and stir until it is completely melted, and then start the next operation.
Vibration to Remove Bubbles-Mold Forming Is More Perfect
After pouring the tempered chocolate into the mold, gently vibrate it with a vibrating table for chocolate. This step can effectively remove the bubbles inside the chocolate, making the surface smoother and the molding more complete. This step is especially suitable for making heart-shaped chocolate, animal models, or craft chocolate with a sandwich.
Outer Coating-Sugar-Coated Crispy Shell Cleverly Decorated
Finally, want to make exquisite chocolate beans or crispy nut chocolate? The chocolate dragee machine is your best assistant. Put the roasted nuts (such as almonds and hazelnuts) into a chocolate coating machine, slowly pour in the melted chocolate, and the equipment will automatically turn over, coat and cool, so that each one is even and bright and crispy.
Hazel Chocolate Sugar-Coated Beans
- Dark chocolate 200g.
- Roasted hazelnuts 100g.
- A little powdered sugar (optional).
- Use a chocolate thermostat to adjust the chocolate to a suitable temperature.
- Put hazelnuts in a chocolate dragee machine, slowly add chocolate and wrap them.
- Finally, sprinkle with powdered sugar to improve the taste, and then chill it into a delicious snack.
More Devices, Open Unlimited Possibilities
In addition to the above equipment, we also provide a chocolate enrobing machine, cooling tunnel, and a series of chocolate production solutions. Welcome to contact us to learn more! Using professional equipment to achieve a professional taste, chocolate production is no longer a problem, but a pleasure.
