Brod & Taylor FP-101 Manual De Instrucciones página 94

will melt faster. Place the bowl on the wire rack in the Proofer and
allow the chocolate to melt slowly and safely. A quarter pound (113g) of
chocolate will be completely melted in 60 minutes or less while larger
quantities may take longer.
Step Two: Adjust the Proofer Temperature. When the chocolate is
completely melted, remove it from the Proofer and lower the thermostat
to the correct holding temperature, normally about 90F / 32C for dark
chocolate or 86F / 30C for milk or white chocolate. Leave the top open
briefly so the Proofer will cool.
Step Three: Seed the Chocolate. While the Proofer is cooling, add
a piece (or pieces) of the reserved, un-melted chocolate to the bowl to
provide seed crystals for the cooling chocolate. Stir continuously as the
seed chocolate melts, and continue stirring until the temperature of the
chocolate cools to 91F / 33C for dark chocolate or 86F / 30C for milk or
white chocolate.
To check if the chocolate is tempered, dip a spoon into the melted
chocolate and place in the refrigerator until firm. The chocolate should
be hard and smooth with no streaking. If this test is a success, place
the chocolate back into the Proofer to hold at the right temperature to
maintain the temper. If the chocolate is streaked, the tempering process
may need to be repeated.
Chocolate Tempering Table
Dark Chocolate
Milk Chocolate
White Chocolate
Temperature to maintain temper while frequently stirring. Do not exceed temperature
range.
Page 94
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86-90F / 30-32C
84-86F / 29-30C
84-86F / 29-30C