Getting started with a chocolate melting tank

Working with chocolate always starts with melting. And that has to be done slowly and at a low temperature. If the chocolate gets too hot during melting, the aromas disappear and the couverture turns grainy and matt once it has set. A melting tank takes that worry off your hands.

Melt slowly, to around 45 °C

Chocolate is best melted by slow, indirect heating to around 45 °C. Excessive temperatures damage its properties and aromas and affect the taste, consistency, gloss and contraction of the end product. Melting also has to be even: unevenly melted chocolate causes problems during tempering and moulding.

That is why it is not a good idea to melt chocolate in the microwave or over direct heat. It quickly turns grainy and bitter.

Why indirect heating?

Mol d’Art melting tanks work with indirect heating. Heated air spreads evenly over the entire surface of a removable stainless steel bowl. This way the chocolate warms up indirectly and evenly, and can melt slowly under the best possible conditions.

• Stable temperature: you set the temperature precisely with a continuously adjustable thermostat.
• Low energy consumption: the heat is put to maximum use.
• Hygienic and safe: no water is involved, unlike with a bain-marie. Chocolate that comes into contact with water is no longer suitable for further processing.
• Safe at home: because the melting tank works with warm air, children cannot burn themselves on it.

Tempering in the melting tank

A melting tank is not just for melting: you can also use it to temper (pre-crystallise) with ease. The simplest way is the block method:

1. Place a block of couverture at room temperature in the melting tank.
2. Warm it up to the working temperature: 31–32 °C for dark, 29–30 °C for milk and 27–28 °C for white chocolate.
3. Is the chocolate still too thick? Then there are still too many crystals. Raise the temperature gradually, 0.5 °C at a time.
4. Never go above 34.5 °C for dark, 32.5 °C for milk and 30.5 °C for white chocolate. Otherwise you will melt away all the good crystals.
5. Stir regularly so that the crystals are evenly distributed.

You can also use the seeding method: melt the chocolate completely and then add callets until they melt away less readily. You will find all the methods in Tempering chocolate: the basis for a perfect result.

Practical tips

• Keep the lid on whenever you are not working the chocolate. That way no aromas or heat are lost, and you limit contact with air and light.
• Work with extra stainless steel bowls if you often switch between types or colours. The bowl lifts out easily, which also makes cleaning simpler.
• Combine with a vibrating table to remove air bubbles from filled moulds.

Which melting tank suits you?

The smallest melting tank was originally developed for professional chocolatiers who often need small quantities for colouring figures. Thanks to its simplicity, it has since become very popular with people working with chocolate at home, too. All models are available with different plug types (EU, UK, US or AUS). Do you need a larger capacity, with automatic stirring and pouring? Then take a look at our moulding machines.