Tempering Machines

A variety of tempering machines are available to confectioners. They range from very small tabletop models, which temper only about 900 grams/2 pounds of chocolate at a time, to very large machines suited to running enrobing lines. Most of these machines operate on the basic principles outlined in the Dark Chocolate Tempering Curve and employ various methods to cool and agitate the chocolate during tempering and holding. When choosing a tempering machine, the confectioner should consider the volume of chocolate required, the relative speed of the machine, and its capacity to hold and maintain tempered chocolate.