Cocoa butter kept in the Incubator for two days at a stable temperature of 32.7 ° C, slowly get over crystallized. This butter gets a pasty consistency called “SILK”. These are the crystals that we create in chocolate during tempering, only in pure form.
Cocoa butter is made up of a set of 5 fatty molecules, which have their own structures and characteristics, and above all which melt at different temperatures. This explains the difficulty of tempering, the objective being through temperature variations to stabilize and group the cocoa butter molecules (without them having time to reorder themselves according to their own characteristics).
The crystallization of the cocoa butter obtained with our incubators will create this “silk” of cocoa butter, and which will give you a very shiny finished product, a brittle chocolate with a beautiful appearance.
Well-tempered chocolate does not whiten after a few days and keeps better (less vulnerable to moisture and light).
Also, the chocolate will unmold more easily.
Using “SILK” is very convenient, especially for tempering small volumes of chocolate, when you need to temper quickly.
Basically, you have a stainless steel tank heated to a certain temperature. You can put cold hard cocoa butter or untempered hot cocoa butter. Then you place the container in the unit with the given stable temperature and leave it for 12-24 hours (or more) until the magic happens in the incubator and the butter turns into a paste thick – ideal for adding to the final product.
Cocoa butter silk is a concentrate of stable cocoa butter crystals. Such butter has a pasty consistency, which is why it’s called «silk». In fact, these are the same crystals that we create in chocolate during tempering, only in the purest form.
The reason is temperature.
It may not be enough for the cocoa butter to reach the desired paste-like consistency. The incubator is set to 32.5–33°C by default, but the success in «silk» preparing mainly depends on the air temperature in the room in which the device is used. The 2 kg incubator has a special lid design with a rubber gasket and clip-locks, it’s also equipped with an additional plastic container — this allows the device to maintain the exact set temperature due to increased tightness and the thermos-like effect inside. The mini incubator doesn’t have an airtight lid or plastic cup, so you may need to find the right temperature yourself by adjusting the controller. We recommend monitoring, adding or decreasing 0.5°C, depending on the consistency of the cocoa butter in the incubator.
The perfect consistency of cocoa butter silk should be the same as regular mayonnaise.
The working temperature of «silk» is 32.5ºC.
The average cooking time for cocoa butter silk is from one day or more, but it can be reduced to 4 hours with an immersion blender and a microwave.
24/7. You may not turn it off at all.
Yes, «silk» can be added to pastes and spreads that contain cocoa butter. We recommend doing this, because pre-crystallized paste doesn’t delaminate and saves its marketable look longer. The paste lamination is the natural process of nut fats exfoliating. Adding «silk» will make the paste more stable, but still quite creamy.
Cocoa butter silk will help to avoid the formation of lumps in the paste.
If your recipe contains cocoa butter, then 2–3 days after the paste making lumps may form in it — these are cocoa butter crystals. They appear for two reasons: improper cooling and / or incorrect proportions of cocoa butter in relation to other ingredients.
Solution: Adjust the recipe, pre-crystallize the paste before pouring it into jars and make sure to cool it in the refrigerator.
Dimensional size : 270 x 214 x 255 mm
Weight : 4,7 kg
Loading capacity : 2 kg
Supply : 220-240 V~50 Hz
Power : 0,1 kW/h
Material : Stainless Steel AISI 304
Heating range : 20 – 50 °С
Package overall size : 330 х 270 х 270 mm
Package weight : 5,3 kg
Warranty period : 1 year