Tempering Chocolate

Normally we aerate a product with the help of aqueous proteins.

Products with fat are not suitable to aerate with proteins.

Oils and fat can incorporate relatively large amounts of gas.

However we have to solidify the mass while aerating .

With the Colletherm we cool down the mass to the (26°-28°C) pre-crystallisation point , and in the

jacketed pipe line from the Colletherm to the mixing head of the Converticoll we try to build up as

much stable beta-crystals as possible, which is crucial for holding the gas in the chocolate/fat

compound .