Tempering is the process of promoting the growth of Beta 5 crystals in chocolate, resulting in a glossy, shelf-stable, and crisp product. Properly tempered chocolate exhibits a beautiful shine when molded in polycarbonate molds or allowed to set on smooth surfaces like marble countertops.

Cocoa butter in chocolate has multiple crystalline structures, with the most desirable being the Beta 5 crystal form. When chocolate contains sufficient Beta 5 crystals, it forms a solid structure when cooled, that melts at body temperature, and delivers a smooth mouth feel and attractive shine. In contrast, low proportions of Beta 5 crystals can lead to loss of structure, softness, dull appearance, blemishes, and melt at room temperature. Beta 5 crystals also enhance the shelf stability of chocolate.

Yes, chocolate can be over-tempered, which means an excessive number of Beta crystals are formed, resulting in longer crystal chains. This can make it challenging to mold the chocolate and may cause blemishes. If the chocolate becomes too thick while tempering, raising the temperature briefly, usually for about a minute, can make it thinner and easier to work with.

All chocolate must be tempered to ensure shelf stability and provide a pleasurable eating experience. Untempered chocolate can be difficult to unmold from molds, lose its structure at room temperature, and develop blemishes.

Tempering with silk is a relatively simple process. Melt the cocoa mass (chocolate or cocoa butter)to 34.5-35°C and add about 1-2% of silk. Make sure to stir well and fully incorporate the Cocoa Butter Silk. The temperature at which you add the silk may vary slightly, depending on the type of chocolate and cocoa butter composition. But in general, it is easy to reproduce consistently.

While not necessary, it is generally advisable to initially heat the chocolate/cocoa butter to 45-50°C. This step helps eliminate any existing crystal structures in the chocolate/cocoa butter. Rapidly cooling it to 35°C prevents the formation of undesired crystals. Once at 35°C, adding silk (highly crystallized Beta 5 cocoa butter) increases the proportion of Beta 5 crystals, ensuring a successful temper.

The tempering process remains largely the same for all forms of chocolate. Adding Silk (i.e., essentially preformed Beta 5 crystals) to your chocolate acts as a catalyst for tempering the cocoa butter in your product. However, the specifics may vary based on the type of cocoa product, its fat faq-content, and composition.

To check if your chocolate is tempered, look for the three S's: Shrink, Shine, and Snap. Place a small quantity of chocolate on a cool, smooth surface (like marble or acetate). If the chocolate is tempered, it should set within about a minute, shrink away from the surface, have a shiny and glossy appearance with a mirror-like reflection, and produce a clean snap when broken with a sharp sound and clean edge.

Yes, you can use the fridge, but there are some important considerations. Limit the time in the fridge to about 5-10 minutes. Rapid cooling can cause uneven cooling and result in blemishes as crystals rush to form solid structures. Regular fridges do not control humidity, which may lead to condensation when removing the chocolate from the fridge. Water penetrating the chocolate can make it unusable, except for ganaches.

The ideal environment for working with chocolate is between 18-25°C (64-77°F) and 35-40% humidity. Chocolate sets up best in a cool and dry atmosphere. Maintaining these conditions helps ensure a successful temper.

Fat bloom occurs when a significant number of crystals other than Beta 5 form in the chocolate. This can happen if the chocolate is not tempered correctly or stored at the wrong temperature. The ideal storage environment for chocolate is between 18-25°C (64-77°F) and 35-40% humidity.

Yes, temperature and humidity are major factors that can affect the temper of chocolate.It is crucial to control environmental conditions for successful tempering. If the temperature is too high, the chocolate may take too long to cool, allowing non-Beta 5 crystals to form. If the cooling process is too rapid, uneven crystal formation can occur, leading to blemishes. Chocolate is highly sensitive to moisture in any form, making a dry environment essential for proper tempering.

If your chocolate goes out of temper, try to identify the reason. If it is due to fat bloom, you can rectify it by melting the chocolate and re-tempering it. However, if moisture or water has entered the chocolate, there is no simple solution to undo it.

Using silk eliminates the need to create crystals from scratch as you would in other tempering processes. By adding ready Beta 5 crystals to the chocolate product, you bypass the initial crystallization step, making the tempering process easier and more consistent.

Cocoa Butter silk is a highly crystallized form of cocoa butter, containing a significantly high proportion of Beta 5 crystals. Tempering chocolate typically requires a sufficient quantity of these Beta 5 crystals to form in the chocolate. The presence of the correct proportion of these crystals contributes to well-tempered chocolate with desirable attributes such as shine, snap, and melt-in-your-mouth texture. However, cocoa butter can form other crystal structures that, when present in large quantities, can result in chocolate that is lackluster, soft, and lacks shelf stability.

Tempering with silk is a relatively simple process. Melt the cocoa mass (chocolate or cocoa butter) to 34.5-35°C and add about 1-2% of silk. Make sure to stir well and fully incorporate the Cocoa Butter Silk. The temperature at which you add the silk may vary slightly, depending on the type of chocolate and cocoa butter composition. But in general, it is easy to reproduce consistently.

You can usually tell if you have produced good silk by the appearance of the cocoa butter. When warm, the cocoa butter should appear completely opaque. It should also have a consistency similar to spreadable butter and have a smooth glossy appearance.

If you're attempting to make cocoa butter silk and your cocoa butter has not melted even after approximately 6 hours, you can try gradually increasing the temperature in increments of 0.1°C until it begins to melt. Once it starts melting, refrain from further temperature increases. Generally, it takes around 12-24 hours for cocoa butter silk to form.

If your cocoa butter has completely melted, it indicates that the temperature you have setis too high. In such cases, try reducing the temperature by 1°C and attempt the process again. Remember to use a fresh batch of cocoa butter, as it is crucial to start with cocoa butter in its solid form. The cocoa butter should be aged for at least a week at a temperature below 30°C, allowing sufficient time for the necessary crystals to form and facilitate silk production.

The process of creating cocoa butter silk typically takes between 12 to 24 hours. It's worth noting that silk refers to cocoa butter with a significant proportion of Beta 5 crystals, and the higher the proportion, the higher the quality of the silk. Extending the incubation period often leads to larger proportions of desirable crystals and, consequently, better quality silk. However, it is important to mention that there seems to be a point of diminishing returns beyond the 24-hour mark, where the increase in the proportion of Beta 5 crystals becomes insignificant.

Once you have created cocoa butter silk, you can store it in the CocoPix, where it will remain in its semi-solid form. However, if you intend to store it for more extended periods, such as a week, it may be beneficial to spread it out on a piece of parchment paper and allow it to set up at a temperature of approximately 18-25°C. Afterward, store it in a cool and moisture-free location.

Yes, you can use cocoa butter silk to temper your chocolate. To do so, melt your cocoa mass (chocolate or cocoa butter) to the desired temperature, typically 34.5-35°C, and stir in about 1-2% of cocoa butter silk. Make sure to fully incorporate the silk into the chocolate. The proportion of silk may vary based on your preference and the specific requirements of your recipe.

Yes, you can use white chocolate to color your molds by adding pigment to them. This may be a requirement if you are trying a new technique. However, in general, it is more effective to use cocoa butter as the amount of pigment needed is less, and the color is applied in a thin layer rather than coloring the entire mass of chocolate.

You can usually make colors more opaque by adding a larger quantity of pigment or adding whiteners like titanium dioxide. You can also use a second layer of white color after applying your colors to make the colors pop. The amount of pigment and the type of pigment used will determine the opacity of the color. Proportions usually range from 1-10%, but it may vary depending on the specific pigment and desired effect. It's recommended to experiment with different pigments and proportions to achieve the desired result.

If you need to solidify your cocoa butter colors, you can remove them from the CocoPix and place them in a cool area to recrystallize and solidify. If you don't have acool area, you can place them in the fridge for a few minutes, but be cautious not to leave them in the fridge for too long. Extended exposure to the fridge can cause other issues. Once the colors are set, you can store them in a cool and dry area with an ideal temperature range of 18-25°C, not exceeding 30°C, and humidity lower than 40%.

The ideal environment for working with chocolate is between 18-25°C (64-77°F) and 35-40% humidity. Chocolate sets up best in a cool and dry atmosphere. Maintaining these conditions helps ensure a successful temper.

Fat bloom occurs when a significant number of crystals other than Beta 5 form in the chocolate. This can happen if the chocolate is not tempered correctly or stored at the wrong temperature. The ideal storage environment for chocolate is between 18-25°C (64-77°F) and 35-40% humidity.

Yes, temperature and humidity are major factors that can affect the temper of chocolate. It is crucial to control environmental conditions for successful tempering. If the temperature is too high, the chocolate may take too long to cool, allowing non-Beta 5 crystals to form. If the cooling process is too rapid, uneven crystal formation can occur, leading to blemishes. Chocolate is highly sensitive to moisture in any form, making a dry environment essential for proper tempering.

If your chocolate goes out of temper, try to identify the reason. If it is due to fat bloom, you can rectify it by melting the chocolate and re-tempering it. However, if moisture or water has entered the chocolate, there is no simple solution to undo it.

Using silk eliminates the need to create crystals from scratch as you would in other tempering processes. By adding ready Beta 5 crystals to the chocolate product, you bypass the initial crystallization step, making the tempering process easier and more consistent.

Indeed, if you desire vibrant and beautifully shiny colors, it is necessary to temper cocoa butter colors. When individuals mention that they do not temper their colors, it typically implies they rely on the colors staying in temper from the place where the colors were made. However, it is crucial to test your colors before applying them to chocolates or molds. The appearance of colors is often the first thing people notice, and as the saying goes, "people eat with their eyes first."

Yes! But when using store-bought cocoa butter colors, it is recommended to transfer the contents to a CocoPix Bottle. The CocoPix can then be used to melt and temper the cocoa butter colors. However, it's important to note that if you are unable to remove the cocoa butter colors from their original packaging without melting them or if they have lost their temper during transit, you will need to temper the colors again in a manner similar to making your own cocoa butter colors. This ensures that the colors are properly tempered before using them in your chocolate creations.

Absolutely! Making your own cocoa butter colors is a great option. To create your desired color, simply add about 1-10% of your fat-soluble pigment to your melted cocoa butter and stir it thoroughly. Using an immersion blender can help ensure the pigment is evenly distributed. Once you have your colored cocoa butter, you can then use cocoa butter silk made using the CocoPix to temper the color. This process allows you to have full control over the colors and achieve beautifully tempered cocoa butter colors for your chocolate creations on demand.

When selecting a pigment for cocoa butter colors, it is crucial to choose one that is both food safe and fat soluble. Water soluble colors will not provide the desired result. If you wish to achieve an opaque effect, you can incorporate whiteners like food-grade titanium dioxide. On the other hand, if you prefer a more translucent effect, you can use the specific pigment color needed and apply multiple layers to achieve the desired outcome. Additionally, you can experiment with adding edible gold or silver foil to create a glitter effect within your colors. The possibilities for creativity are boundless, so feel free to let your imagination soar.

The opacity of the color in cocoa butter is influenced by the amount and type of pigment used. For highly opaque colors, you can either add titanium dioxide to the pigment or apply a white layer as a second coat on your chocolate creations. The proportion of pigment used typically ranges from 1% to 10%, as different pigments have varying properties. It's important to experiment with different pigments to achieve the desired effect.

When combining different pigments, unexpected outcomes can occur, both positive and negative. Therefore, it is advisable to start with small batches when experimenting with color combinations.

If you have stored your cocoa butter colors in a cool and dry environment and are using the CocoPix to melt them, there is generally no need to re-temper them. However, it is always recommended to perform a test before using the cocoa butter colors. This ensures that the colors are in the desired temper and will yield the desired results in your chocolate creations. Testing allows you to verify the quality and consistency of the colors before applying them.

After using your cocoa butter colors, it is recommended to remove them from the CocoPix and allow them to recrystallize and solidify in a cool area. If a cool area is not available, a brief period (less than 10min) in the refrigerator can be used to speed up the process. However, it's important to avoid leaving them in the fridge for too long to prevent potential issues.
Once the cocoa butter colors have set up, they can be stored in a cool and dry area, ideally at a temperature between 18-25°C (64-77°F). It is essential to avoid temperatures exceeding 30°C (86°F) and to maintain humidity below 40%. Following these storage guidelines helps preserve the quality and temper of the cocoa butter colors for future use.

Indeed, it is possible to use white chocolate to color your molds by incorporating pigments into it. This approach may be necessary when experimenting with new techniques. However, in general, using cocoa butter is more effective for coloring molds. This is because the amount of pigment required is significantly lower, and the color is applied in a thin layer rather than coloring the entire mass of chocolate. Using cocoa butter allows for greater control over the intensity and precision of the color applied to the molds.

To enhance the opacity of colors, you can increase the quantity of pigment used or incorporate whiteners such as titanium dioxide. Applying a second layer of white color over the colors can also make them stand out more. However, the most effective way to achieve the desired effect is through experimentation. Trying out different techniques and combinations of colors will allow you to discover the best approach for creating vibrant and opaque results in your chocolate creations.

Yes, you can use the CocoPix to make silk. The process is straightforward:
1. Set the chamber you want to use for making silk to a temperature of 33.6°C.
2. Place either raw deodorized cocoa butter or tempered cocoa butter callets into the CocoPix Bottle.
3. Place the Bottle into the chamber of the CocoPix.
4. Leave the bottle in the chamber for 12-24 hours. This incubation period allows the cocoa butter to transform into silk.
During the process, it's important to monitor the cocoa butter. After about 6 hours, check if it has started to melt. If it hasn't, raise the temperature by about 0.1°C. On the other hand, if the cocoa butter has completely melted, lower the temperature by 1°C and begin the process again with a fresh batch of cocoa butter.
To produce cocoa butter silk, it is crucial to use cocoa butter that has been in its solid state at a temperature below 30°C for at least a week. This time allows the necessary crystals to form, which are essential for silk production.
Keep in mind that the required temperature for making silk may vary slightly depending on the proportions of different fat molecules in the cocoa butter. Adjustments may be needed based on the specific composition of the cocoa butter you are using.

The transformation of cocoa butter into silk typically occurs around the 12-hour mark, characterized by its opaque appearance and a spreadable butter-like consistency. As the incubation period extends towards 24 hours, there is a noticeable thickening of the butter, indicating the presence of high-quality silk. The decision of when to begin using the cocoa butter as silk is subjective and often acquired through personal experience. It's important to note that cocoa butters sourced from different origins may exhibit slight variations in behavior, influenced by the extraction methods employed. However, once you establish the optimal temperature and duration, you can consistently replicate the desired outcome.

Procedure for Tempering Cocoa Butter Colors:
1. Place your cocoa butter in the CocoPix Bottle and securely close the bottle with the stopper.
2. Set one of the chambers in the CocoPix to a temperature of 45°C (113°F) and place the bottle in the chamber. This step ensures the removal of any existing crystals in the cocoa butter.
3. Add your desired amount of fat-soluble pigment, ranging from 1% to 10%, to the melted cocoa butter. Thoroughly mix the cocoa butter and pigment with a skinny spatula to achieve an even distribution of color. If needed, you can use an immersion blender to ensure proper blending.
4. Take the bottle out of the CocoPix and allow the cocoa butter colors to cool to approximately 34.5-35°C (95°F). You can cool the bottle by placing it in a cool area or transfer the cocoa butter colors to a bowl and stir them to cool evenly. If your environment is unusually warm, you may opt to place the bottles in a cooler or refrigerator, but be cautious of potential condensation that could affect the quality of the cocoa butter.
5. Once the cocoa butter reaches the desired temperature of 34.5-35°C (95°F), incorporate approximately 1-2% by weight of cocoa butter silk into the mixture to temper the cocoa butter. Stir the mixture thoroughly to ensure an even distribution of the cocoa butter crystals and achieve a proper temper.
6. Set the CocoPix to the working temperature for the cocoa butter colors, typically around 30°C (86°F). The CocoPix will maintain the tempered state of your cocoa butter, allowing you to work effortlessly at your own pace.

Yes, you can use the CocoPix with pre-made cocoa butter colors. There are two options available for using pre-made cocoa butter colors with the CocoPix:
Melt the colored cocoa butter separately: If you have pre-made cocoa butter colors in their original containers and you are unable to get them out without melting the cocoa butter, you can melt them using your preferred method, until they become liquid. Once melted, you can then transfer the colored cocoa butter into the CocoPix bottles and proceed with tempering or adjusting the working temperature as needed.
If you can remove the cocoa butter colors from their original containers without melting them first break down the solid cocoa butter colors into smaller chunks and add them to CocoPix bottles. The CocoPix will then melt the cocoa butter colors and allow you to adjust the working temperature or temper them if necessary.
It is important to always check the temper of your cocoa butter colors before using them on your molds. If the colors have gone out of temper, you can use the CocoPix to re-temper them or melt them to the desired working temperature. By utilizing the CocoPix, you can have better control over the melting and tempering process of your pre-made cocoa butter colors, ensuring optimal results in your chocolate creations.

Yes, the CocoPix can be used to melt chocolate. Its adjustable temperature range of 10-60°C provides sufficient control for melting chocolate effectively. It is recommended to melt chocolate at temperatures between 45-50°C, as this eliminates any existing cocoa butter crystals. However, it's important to avoid heating chocolate or cocoa butter beyond 55°C, as excessive heat can potentially damage the chocolate and affect its quality. With the CocoPix, you can achieve precise temperature control for melting chocolate and enjoy consistent results in your chocolate-making endeavors.

Yes, we offer international shipping for the CocoPix. If your home country is not listed in our shipping options during checkout, please reach out to us via email at contact@betacrystal.com. Our team will be glad to assist you in placing an order. To ensure a seamless process, kindly include the following information in your email:
• Item(s) and quantity
• Shipping address
• Contact name
• Contact phone number
Please be aware that the prices of our products do not include any tariffs or additional charges imposed by your local government. Such fees, if applicable, will be the responsibility of the recipient. We strive to provide a smooth and hassle-free international shipping experience for our customers and will be happy to address any further inquiries or concerns you may have.

Certainly! The CocoPix is designed to accommodate multiple tasks simultaneously, thanks to its independent chambers. You can use one chamber to create cocoa butter silk, while another chamber melts chocolate, and yet another chamber melts cocoa butter colors. This simultaneous operation allows you to streamline your chocolate-making process and save valuable time. Whether you're working on various chocolate preparations or engaging in different techniques, the CocoPix provides the flexibility and convenience to handle multiple tasks at once. With the CocoPix, you can efficiently produce silk, melt chocolate, and melt cocoa butter colors concurrently, maximizing your productivity in chocolate-making endeavors.

Each chamber in the CocoPix has a maximum volume of 200ml. However, for optimal results, we recommend using a minimum quantity of 50g and a maximum quantity of 180g of cocoa butter in each bottle. This range allows for better control and efficient tempering of the cocoa butter in the CocoPix.

The CocoPix offers a versatile operating temperature range of 10-60°C, allowing it to handle a wide variety of chocolate tasks. With this broad range, the CocoPix becomes an invaluable device that can adapt to different needs and requirements. Whether you're working with delicate tempering processes or engaging in other chocolate-related activities, the CocoPix is designed to provide the necessary temperature control and support throughout the entire chocolate-making process. Its flexibility and usability make it an indispensable tool for chocolate enthusiasts and professionals alike.
Please Note: The CocoPix is purely a heating device like all other devices in its class and it is important to maintain the temperature of your working environment a few degrees below the lowest target temperature of the CocoPix to ensure the device functions correctly. This allows the CocoPix to effectively regulate the temperature of the chambers and perform its intended functions with optimal accuracy.

The CocoPix can be left operating continuously as long as the ambient temperature remains below 30°C. However, it is advisable to avoid leaving the device unattended for extended periods of time as a precautionary measure and to ensure safety.

There may be a few reasons as to why your chocolate is not shiny despite testing the temper before pouring it into your molds.
1. Your molds could be too cold and you are shocking the chocolate.
2. Your molds are not clean enough and you need to buff and polish your molds.
3. The temperature of the environment is too high and the chocolate is not cooling fast enough allowing the formation of the wrong crystals.
4. You haven’t left the chocolate in the molds long enough. It is usually recommended to let them set up for at least 2-3hrs before unmolding.
5. Try using better quality polycarbonate molds that are rigid.
6. Ensure that they are not moved and there is no unnecessary handling after being poured into the molds.
7. Check the temperature and humidity of your work environment This is not an all-inclusive list but it should help to eliminate a majority of the commonly experienced problems.

Some of the common pitfalls are listed below
1. Not ensuring all tools and equipment are dry.
2. Working environment is not temperature controlled i.e. 18-25C.
3. Working environment is not humidity controlled less than 40% relative humidity.
4. Molds were not buffed and polished before use.
5. Molds were too cold when chocolate product is applied.
6. Air brush was too warm or cold when applying colors.
7. Air bubbles were not removed after pouring chocolate into the molds by tapping.
8. Not cool enough for chocolate to setup.
9. Too cold and chocolate does not setup correctly.
10. Using untempered cocoa butter colors.
11. Not allowing enough time for chocolate to setup or excessive handling when chocolate is setting up.

If you see spots on your chocolate it usually means you have a fat bloom and your chocolate has either not been tempered or stored correctly