Tempering is necessary if you want to make professional-quality and looking candies and truffles, you must first learn how to temper melted chocolate. Tempering is a heating, cooling, and stirring process that induces the melted chocolate to set with a glossy surface and smooth texture. Tempering is important because it determines the final gloss, hardness and contraction of chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together – you must temper the chocolate.

How to Tempering Chocolate

Chocolate is tempered when its temperature is between 84° and 88°F (29° and 31°C). Make sure the temperature of the chocolate rises to between 104° F. and 113° F. when melting. Do not heat above 115° F. (milk and white chocolate) and 120° F. for dark chocolate, otherwise it will burn.

  • Chocolate Melting Temperature:
    Dark chocolate – 115°F.
    Milk or white chocolate – 110°F.

Once the chocolate is melted, let the chocolate to cool to room temperature, off the heat, stirring occasionally until the temperature drops to between 84° and 88°F (29° and 31°C). Chocolate is tempered in these temperature. the Just follow 4 steps as blow:

  1. Testing Temper in Chocolate:  the chocolate is ready to use or not for re-melt and try again. 
  2. Using Tempered Chocolate:  Keep chocolate warm and stir often 
  3. Blooming Chocolate:Chocolate that has bloomed is ok to eat and not ok to use in candy making.
  4. Storing Tempered Chocolate: Tempered chocolate can be store for several months at a constant cool room temperature of 60° and 65°F (15° and 18°C). Do not place in the refrigerator, as the chocolate will bloom.

These Professional Commercial Chocolate Tempering Machine to melting kinds Chocolate according to customer requirement. Supply 4kgs up to 18kgs capacity that you need. Also we offer Cheap bain-marie system Chocolate Melter for  your selection. These machine come with all parts such as tank,Lid and machine together.  The Lcd show temperature directory that you can easy to see. On/Off switch and adjustable temperature panel control. This is professional tempering machine for melting chocolate to left overnight for your next’s day production. If you do not like bain-marie chocolate melter, then these tempering machine will be your best choice.

 Professional Chocolate Tempering Machine

These Machines are ideal for melting chocolate and for holding tempered chocolate at the required temperature.

The most common method of tempering chocolate manually is ‘seed tempering’. In
principle, this involves adding a small quantity of solid tempered chocolate to a batch
of liquid un-tempered chocolate. For every 10 kgs of melted chocolate, you will
generally need to add 2-3 kgs (20-30%) of solid tempered chocolate (the ‘seed’) as
chips or broken chunks. Note that the exact quantity will depend on the characteristics
of your chocolate and your environmental conditions.
The solid chocolate helps to bring down the temperature of the liquid chocolate to the
correct working temperature and at the same time promotes the formation of only the
type V crystals required for perfectly tempered chocolate.

All Tanks have 15mm Deep.

CH04 Temper Chocolate Tank

Technical Specification

  • 4kg capacity
  • Air heated
  • 250W heater
  • Single phase, 220-240V
  • Body 304 grade stainless steel
  • Vats 316 grade stainless steel
  • Dimensions: (L) 240mm x (W) 295mm x (H) 230mm

CH08 Temper Chocolate Machine

Technical Specification

  • 8kg capacity
  • Air heated
  • 250W heater
  • Single phase, 220-240V
  • Body 304 grade stainless steel
  • Vats 316 grade stainless steel
  • Dimensions: (L) 410mm x (W) 295mm x (H) 230mm

CH18 Chocolate Temper Machine

Technical Specification

  • 18kg capacity
  • Air heated
  • 250W heater
  • Single phase, 220-240V
  • Body 304 grade stainless steel
  • Vats 316 grade stainless steel
  • Dimensions: (L) 605mm x (W) 350mm x (H) 230mm


  • Roni 8 April, 2017 at 11:08 pm

    I like to know if you can make lease for you tempering machine?

  • YOUNG AE KWON 9 November, 2015 at 5:38 am

    Good day!
    I’d like to know shipping rate and how long it takes to reach to SOUTH KOREA.

  • Masahiro Arai 19 October, 2015 at 6:58 am

    Thanks Andy,
    I saw the professional 3-machines,
    I would like to see another some small machines of price, too.
    If these are have, could you tell me price of them!



  • Chin Wai Ho 4 July, 2013 at 6:52 am

    Good day. I’m Mr. Ho.
    May I know the advantages of these chocolate melting machines ?
    And how long it takes to reach to Malaysia, Kuala Lumpur if i place an order of it ?
    Can you suggest me any machines that is needed for a chocolate factory ?
    Thank you.

    • ChocolateFountainOnline.com 8 July, 2013 at 1:59 am

      need proceesing time: about 10-15days,delivery time: 3-5days

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