Chocolate Machine Manufacturers' Chocolate Tempering Machine is a countertop electronic mixing and heating pot or appliance designed to eliminate all the guesswork and manual labor of tempering chocolate. It heats the chocolate to the correct temperature while continuously mixing it, creating a special crystal shape in the molecular structure. This gives the final product an attractive appearance and smooth mouthfeel.

Raw chocolate melted into candy must be tempered to make it crisp and smooth. Without tempering, the chocolate dries to a very dull, unattractive and uneven color with gray streaks. Also, it becomes chalky and grainy on the tongue.

Chocolate tempering machines solve this problem by automating the process by which the molecular crystals of chocolate assume a specific, uniform structure. It heats the chocolate to a very precise temperature, then cools it slightly before reheating it while mixing the chocolate in the prescribed manner. Combining heating to the exact temperature (different for semisweet, milk and white chocolate) and mixing to just the right temperature allows for proper crystal formation.

Computer-controlled equipment can keep chocolate in the tempering melting stage for hours at a time, allowing chocolatiers to make candies without having to handle the tempering process themselves. As the chocolate cools, it becomes even, glossy, and crisp, but melts to a smooth, creamy consistency on the tongue.

To temper chocolate without a machine, cooks must use a double boiler, a candy thermometer that registers temperatures as low as 82.4°F (28°C), and a rubber spatula. However, even small changes in chocolate temperature can spoil the results, with over-mixing causing the fat to separate, and under-mixing preventing crystals from forming.

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