Mini Meltinchoc
This dry melting vessel can be used for small-scale production of pralines or other chocolate items, like coating ice creams or desserts on a stick. Its refined design is perfect for display in shops and to be used even in front of customers.
- 10.2" length x 10.7" width x 6.3" height.
- Basin is 7.3" diameter x 4.3" height.
- 2.5 Lbs. (easy to carry).
- Red.
- 110 volts.
- 1.8 Litter capacity.
- Aluminum and plastic.
- Each.
- We ship most orders within two business days.
- In-stock orders requesting expedited shipping will be shipped on the same day if received by 2:00 pm eastern time.
- In-stock orders requesting expedited shipping received after 2:00 pm eastern time will be shipped on the next business day (Monday through Friday).
- In-stock orders requesting expedited shipping received between 2:00 pm eastern time on Friday and 2:00 pm eastern time on Monday will be shipped on Monday.
- Back Orders will be shipped as quickly as possible.
Tips for Tempering of Chocolate
Set the maximum temperature on the Mini Meltinchoc and melt the 70% of the chocolate, stirring frequently.
When the chocolate is completely melted and has reached a temperature of 40-45 °C lower at 30 °C the thermostat of the Mini Meltinchoc and add the remaining 30% of chocolate at room temperature.
Stir to mix and cool down to the temperature of "tempering" recommended by the manufacturer of the chocolate (the temperature of tempering is indicatively 31 °C for dark chocolate, 30 °C for milk chocolate and 29 °C for white chocolate).
This technique is called "tempering for insemination" and it's useful to stabilize the crystals of cocoa butter. For a precise tempering, it is recommended to measure the temperature with a digital thermometer for chocolate.
The well-tempered chocolate can be easily removed from the molds and looks attractive , shiny and it's crisp, on the contrary if the chocolate is not tempered, it is difficult to unmold and besides being opaque and soft, it may have whitish veins.