Control Your Temper: Using and Solidifying Chocolate

摘要

Keeping a chocolate in temper during use and solidification can be a very irritating process, because beta crystals can easily be transformed into non-stable alpha and gamma crystals. The keys to preventing this transformation are temperature control and agitation. These challenges are relatively simple to overcome in an automated system, because both temperature control and agitation are engineered into the system and the operator must simply find the right conditions for his chocolate. This challenge is more difficult for the small shop that does a lot of hand operations, since there are so many small issues that can affect a chocolate as you are using and solidifying it.