Getting Started - KREA Swiss chocMELTER Manual De Instrucciones

5. Important - confirm the tempering condition: If correctly tempered,
the chocolate fluidity can be tested on a palette knife. If it solidifies
quickly, it is tempered.
N.B. To slow down over-crystallisation (solidifying), avoid excessive amounts
of seed chocolate or too much stirring as these actions will accelerate the
multiplication of Beta V crystals. Stir occasionally and briefly. To reverse
early signs of over-crystallisation, applying additional heat for a short period
may help retain a good tempered condition.
TIP: To speed up the melting process you may want to set the target melt
temperature up around 55°C (131°F) for dark chocolate or 50°C (122°F)
for milk and white chocolate.
B. Melting Pre-Tempered Chocolate Using The Heating
Approach
This simpler approach assumes you are already using pre-tempered
chocolate and your intention is to heat it up to the industry recommended
working temperature.
Take care that the overall temperature does not exceed much higher than
35°C (95°F), as above this this temperature, the preferred Beta V crystals
will start to be lost and you will eventually need to temper your chocolate
again. To minimise this risk, we recommend melting the chocolate slowly at
a setting a few degrees lower than your target working temperature. When
it has been achieved, stir the chocolate briefly and then set the target
temperature.

4. GETTING STARTED

NEVER USE the fixed internal bowl area to melt chocolate.
Chocolate should only be melted in the removable vat.
DO NOT FILL WITH WATER!
Unlike cheap bain-marie units, the chocMELTER uses induction heating via
air & direct contact, combined with digital control.
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