Generally, the fluidity and operability of chocolate with a temperature of about 40 degrees are in the best state. If the temperature is too high, the chocolate will be separated from oil, turned over, thickened and dull, which will directly affect the operability and taste of chocolate, and will affect the quality of chocolate and improve the difficulty of manufacturing technology.
When stirring, be careful not to let water into the container, otherwise the chocolate will get harder and harder, and at the same time, be careful to stir in the same direction, so as to avoid bubbles from entering the air in the chocolate.
Other melting methods
1, microwave heating method
Wave furnace heating method is faster, but it is not suitable for frequent use, only suitable for emergency use.
Because of the strong firepower of the microwave oven, it is difficult to control the heat. If you want to use it, you must thaw it with a small fire, and take it out every 30 seconds to prevent the phenomenon of dry paste, and only melt 2/3, and use the residual temperature to melt the remaining chocolate to achieve the purpose of cooling down. Chocolate melted by microwave oven is not suitable for repeated use, and it is easy to appear anti-sand phenomenon.
2. The chocolate thermostat melts
The temperature of the chocolate thermostat can be controlled. Generally, the temperature is controlled at about 40-45 degrees. The advantage of the chocolate thermostat is that it can be melted in advance, and it does not need to pay attention to whether the temperature will get higher at all times, and it has the effect of heat preservation. If it is not used for a while, just cover it, so that the surface will not solidify.