Several factors are essential for the preparation of chocolate. This includes the temperature. Chocolate has to be processed at the right temperature and in every type of chocolate there is a difference in the processing temperature. For example, the correct temperature for white chocolate is 29 ° C, for milk chocolate 30 ° C and for pure chocolate 31 ° C. If these temperatures are maintained then the chocolate will harden evenly and the chocolate will get a nice shine. A digital thermometer can be used to measure the temperature, which can be purchased at Baking and Cooking.
In addition to the processing temperature, the ambient temperature is also important for chocolate, but also for ice cream. To measure the temperature of the environment, Baking and Cooking has an environment thermometer for sale, so that you can keep a close eye on the temperature of the environment.