Do You Know... About DeLonghi?

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To those that are unfamiliar with the intricacies of chocolate, it is important to be aware of the following: Chocolate must be conditioned (tempered) before it can be made into a stable, good-looking confection. The chemistry and principals of crystallization found in pure chocolate dictate that this tempering process be done with extreme accuracy. The method of correctly melting bulk chocolate, measuring the temperature of the liquid mass and manipulating it for proper cooling requires a sophisticated knowledge of the different properties of various chocolate types. In addition, a method of measuring temperature to a high degree of accuracy is essential. These measurements provide crucial data for controlling the degree of heat applied to chocolate as well as the rate of cooling the chocolate and re-heating to obtain optimum crystallization. Without such precise control and maintenance, chocolate loses some of its structural stability, resulting in a poor finish, color, viscosity and flavor. Professional pastry chefs and chocolatiers have spent years developing the skill needed to properly temper chocolate. Many of the experts have perfected techniques requiring the use of double boilers and calibrated candy thermometers or cooled marble slabs. Some of the more advanced have demonstrated an uncanny ability to properly temper chocolate by testing the temperature against their lip or tongue. In each of these cases, an enormous degree of painstaking experimentation and practice is required to achieve even modest results. These labor- intensive methods are impractical for anyone other than the dedicated professional. It is from the standpoint of this dilemma that the "Sinsation" electronics were developed. In an effort to greatly simplify the necessary tempering process, the developers at ChocoVision began applying software to the problems inherent in temperature control. All ChocoVision temperers use an exclusive system of temperature measurement at a rate of over thirty times per second. The temperature information is electronically transmitted to a microprocessor, which using proprietary software controls the heater to within 2/10 of a degree Fahrenheit. The measurement and control features of ChocoVision temperers are continuous, ensuring the highest degree of chocolate tempering. The results are perfectly created confections with a high shine, texture, color and flavor.