{"id":1382,"date":"2023-02-08T19:24:11","date_gmt":"2023-02-08T11:24:11","guid":{"rendered":"https:\/\/www.chocolatesmachine.com\/?p=1382"},"modified":"2023-02-08T19:28:13","modified_gmt":"2023-02-08T11:28:13","slug":"do-i-need-a-chocolate-tempering-machine","status":"publish","type":"post","link":"https:\/\/www.chocolatesmachine.com\/es\/do-i-need-a-chocolate-tempering-machine\/","title":{"rendered":"\u00bfNecesito un atemperador de chocolate?"},"content":{"rendered":"<p>S\u00ed, necesita una atemperadora de chocolate. Si quiere que su chocolate tenga un sabor que se derrita en la boca y un acabado brillante, debe atemperarlo correctamente con una <a href=\"https:\/\/www.chocolatesmachine.com\/es\/chocolate-tempering-machine\/\">atemperadora de chocolate<\/a>.<\/p>\n\n\n\n<p>El ingrediente principal del chocolate es la manteca de cacao. De hecho, a fin de cuentas, atemperar el chocolate es atemperar la manteca de cacao.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"420\" src=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering.jpg\" alt=\"\u00bfNecesito un atemperador de chocolate?\" class=\"wp-image-1383\" srcset=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering.jpg 800w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering-300x158.jpg 300w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering-768x403.jpg 768w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering-600x315.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption>\u00bfNecesito un atemperador de chocolate?<\/figcaption><\/figure>\n\n\n\n<p>La manteca de cacao tiene propiedades complejas y \u00fanicas. Si no hay una fuerza externa, la manteca de cacao no puede volver a su estado original despu\u00e9s de fundirse, y la estructura cristalina estable se romper\u00e1. Aparecen manchas de grasa cuando el chocolate se moldea en otras formas (la escarcha blanca en la superficie del chocolate es la cristalizaci\u00f3n de la manteca de cacao). Este tipo de mancha de grasa har\u00e1 que el chocolate pierda su noble aspecto original, y habr\u00e1 muchas part\u00edculas peque\u00f1as al fundirse, lo que afectar\u00e1 directamente al sabor del chocolate.<\/p>\n\n\n\n<p>Para resolver este problema, necesitamos convertir la manteca de cacao en una forma cristalina estable y f\u00e1cil de conservar mediante el ajuste de la temperatura. Esto hace que el chocolate sepa mejor y tenga mejor aspecto.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo funciona un atemperador de chocolate?<\/strong><\/h3>\n\n\n\n<p>En<strong> <a href=\"https:\/\/www.chocolatesmachine.com\/es\/chocolate-tempering-machine\/\">atemperadora de chocolate<\/a><\/strong> es un m\u00e9todo especial de templado determinado seg\u00fan la regla de cambio de la forma cristalina de la pasta de chocolate y el crecimiento y formaci\u00f3n de la forma cristalina estable a diferentes temperaturas. Puede controlar estricta y autom\u00e1ticamente las diferentes temperaturas requeridas por la pasta de chocolate en cada etapa del proceso.<\/p>\n\n\n\n<p>El ajuste de temperatura del chocolate tiene una curva de ajuste de temperatura \"fundir y calentar-enfriar y enfriar-volver a calentar\". La curva de ajuste de temperatura del chocolate es: la primera zona de temperatura es de 32-50\u00b0C, la segunda zona de temperatura es de 32-27\u00b0C, y la tercera zona de temperatura es de 27-32\u00b0C. El ajuste de temperatura de los distintos chocolates no es completamente uniforme. Por lo general, la temperatura final de ajuste del chocolate con leche es ligeramente inferior, de 29-30\u00b0C; el chocolate negro es ligeramente superior, 2-3\u00b0C m\u00e1s que el chocolate con leche. Debido a que la grasa l\u00e1ctea del chocolate con leche afectar\u00e1 a la temperatura de atemperado, cuanto mayor sea el contenido de grasa l\u00e1ctea, menor ser\u00e1 la temperatura de atemperado.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"420\" src=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering2.jpg\" alt=\"\u00bfC\u00f3mo funciona un atemperador de chocolate?\" class=\"wp-image-1384\" srcset=\"https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering2.jpg 800w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering2-300x158.jpg 300w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering2-768x403.jpg 768w, https:\/\/www.chocolatesmachine.com\/wp-content\/uploads\/2023\/02\/tempering2-600x315.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption>\u00bfC\u00f3mo funciona un atemperador de chocolate?<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"<p>S\u00ed, necesita una atemperadora de chocolate. Si quiere que su chocolate tenga un sabor que se derrita en la boca y un acabado brillante, debe atemperarlo correctamente con una atemperadora de chocolate. El ingrediente principal del chocolate es la manteca de cacao. De hecho, a fin de cuentas, atemperar el chocolate es atemperar la manteca de cacao. La manteca de cacao [...]<\/p>","protected":false},"author":1,"featured_media":1383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brochure"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Do I Need a Chocolate Tempering Machine? - Chocolate Making Machine<\/title>\n<meta name=\"description\" content=\"Yes, you need a chocolate tempering machine. 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