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INSTRUCTIONS FOR USE
Melt down the couverture between 45° and 50° Celsiu s (113-122° Farenheit).
Time: 3 hours, depending on the amount of chocolate, max 4 hours, with a closed lid.
Decrease temperarture to 30°-35° Celsius (86°-95° F arenheit), start tempering.
THERE ARE DIFFERENT WAYS OF TEMPERING.
It is preferable to use a granite or marble surface. This retains the room temperature longer than a stainless
steel work surface.
Melt the chocolate at 45°C.
Stir it well.
Pour 2/3 onto the work surface. Leave 1/3 in the melting tank.
Spread the chocolate onto the work surface moving it around with a pallet knife and a scraper.
This movement cools the chocolate mass evenly. After a certain time you will notice that the chocolate starts
to thicken slightly. This means that stable crystals are forming. The temperature of the chocolate on the work
surface is now about 27°C. This temperature is too low for processing the chocolate. Plus the fact that the
chocolate now contains too many crystals.
By mixing the cooled chocolate now with the rest of the warm chocolate in the melting tank, the added cho-
colate warms up the already pre-crystallised chocolate slightly to the ideal processing temperature and with
just the right amount of crystals in the right stable crystal form.
Time, temperature and movement are three essential factors in this method. If the chocolate is still too vis-
cous after the pre-crystallising, simply raise the processing temperature slightly, in other words: remelt some
of the stable crystals.
After tempering, turn down the thermostat till 32° to 35° Celsius, depending on the practical room.
Stir from time to time, the ideal working temperature is at least 18° Celsius.
When the chocolate starts to thicken, increase the temperature.
After finishing work, re-install the thermostat till 45°C to 50°C.
Remove the plug, when no chocolate work is scheduled.
GUARANTY
All Chocolate World couverture melting kettles have a guarantee of 3 year, valid from date of purchase.
Within this time of guaranty, production failures will be repaired freely, or device can be exchanged.
This guaranty is valid in each country where the device is delivered by Chocolate World or by an official
dealer.
Damaged devices due to wrong use of equipment, worn out or …., will not be taken up in the guaranty label.
In order to use this kind of service/guaranty, the complete device with proof of purchase needs to be returned
to our addresses in Belgium
