Chocolate thermostat: the key to controlling "crispness", even beginners can play with it

Many people encounter this problem when making chocolate: after cooling, the surface turns white and the taste becomes sticky. Even though the ingredients are fine, they cannot achieve the crispy and refreshing texture found in stores - in fact, they lack reliable temperature controllers.

Traditional temperature control relies entirely on manual monitoring of the temperature. At times, it needs to be heated to 45 ° C to melt cocoa butter, and at other times it needs to be cooled to 28 ° C to crystallize. A slight distraction can cause the temperature to deviate. The professional chocolate temperature controller comes with a three-stage temperature control program, which can automatically complete the entire process of "heating cooling reheating", with a temperature error of no more than 1 ℃, perfectly controlling the crystal morphology of cocoa butter.

What's even more considerate is that the small capacity thermostat can handle 5 kilograms of material at once, which is just suitable for small and medium-sized workshops. The body also comes with a transparent window, which allows you to clearly see the status of the chocolate. Even beginners who have just entered the industry can follow the operating instructions to make chocolate with a shiny surface and a crisp bite.