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Chocolate tempering simulator

Animated tempering kettle: form IV and V crystals, agitator, jacket, a programme graph with draggable points; whether the tempering succeeded.

What the calculator computes

An animated tempering kettle with an agitator, a heating and cooling jacket and cocoa butter crystals of two forms: unstable IV and stable V. The programme — melting, cooling, holding, reheating to working temperature — is shown on a graph; three points of the programme can be dragged directly on the graph.

Result: the share of stable crystals, the excess of unstable ones, the viscosity of the mass and a conclusion — under-tempered, good or over-tempered. The calculation is available after sign-in; the model is approximate.

Calculation example

Dark chocolate: melt 48 °C, cooling 27 °C, working 31.5 °C

Input data

Chocolate type
Чорний
Melt temperature
48 °C
Cooling temperature
27 °C
Working temperature
31.5 °C

Result

Form V crystals calculation
2.8 %
Form IV crystals calculation
0 %
Viscosity calculation
1.36 ×
Programme duration calculation
44 min

Approximate simulation using a simplified model.

The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.