Measuring Chocolate Mastery with TRICOR Systems
Chocolate making is both an art and a science, but without the right tools, even the most skilled chocolatier can struggle to maintain consistency. TRICOR Systems, a company best known for its electronic contract manufacturing expertise, has spent decades perfecting the technology behind chocolate tempering. Their temper meters, used by some of the biggest names in confectionery, help ensure that every bar, truffle, and enrobed treat has the perfect texture, shine, and structure.
We spoke with Tom Allen, Vice President of Sales and Marketing at TRICOR, about how their technology takes the guesswork out of tempering and why the company is making inroads into the cannabis and functional food markets.
The Role of Tempering in Chocolate Production
Chocolate tempering is the process of controlling the crystallization of cocoa butter to achieve a stable structure. When done correctly, tempered chocolate has a crisp snap, a glossy finish, and a smooth mouthfeel. When done incorrectly, chocolate can appear dull, feel grainy, or develop unsightly bloom—the white residue caused by fat separation.
“People have tempering machines, but those machines fluctuate,” Allen explained. “Without a temper meter, you really have no idea if your chocolate is properly tempered.”
TRICOR’s technology allows manufacturers to test their chocolate every 30 to 60 minutes, ensuring that adjustments can be made before costly mistakes occur. By simply placing a sample of melted chocolate into one of TRICOR’s meters, chocolatiers receive a reading in five minutes, confirming whether the batch is ready for molding or coating.
TRICOR’s Solutions: Tempering Made Simple
TRICOR offers two models of temper meters: the Model 225 and the Model 530. While both devices serve the same essential function, the Model 530 includes extra features like a color display, data storage for 165 test results, and an internal printer. These meters are widely used across the industry, from boutique chocolate shops to large-scale confectionery manufacturers.
“If you’ve eaten chocolate in the U.S., there’s a good chance it was tested on one of our machines,” Allen said. “Whether you’re enrobing a candy bar or making a batch of truffles, properly tempered chocolate ensures efficiency, quality, and cost savings.”
For smaller manufacturers, maintaining temper can be even more challenging due to smaller batch sizes and less automated processes. Without a temper meter, mistakes can lead to wasted product, increased labor costs, and even entire batches being scrapped.
Cannabis, Mushrooms, and the Future of Chocolate
As infused edibles gain traction, TRICOR has been expanding its focus beyond traditional confectionery. The company has been working with cannabis chocolate producers for three years, helping them achieve the same consistency and quality expected from high-end chocolate brands.
Looking ahead, Allen sees functional and psychedelic-infused chocolates—including those with legal mushrooms—becoming a significant market segment. However, regulatory hurdles and public health concerns present unique challenges. Recent FDA warnings about unregulated mushroom products have put a spotlight on the importance of proper formulation and quality control.
“2025 is going to be big for infused chocolates,” Allen said. “With mushrooms being introduced into the mix, tempering is going to be even more crucial.”
A Legacy of Innovation
For over 40 years, TRICOR Systems has been a silent partner behind some of the best chocolates in the country. Their temper meters have helped everyone from artisanal chocolatiers to industrial manufacturers maintain the highest standards.
In an industry where precision can mean the difference between a perfect bite and a wasted batch, TRICOR’s technology ensures that every piece of chocolate meets expectations. As the demand for premium and functional chocolates grows, their role in the confectionery world is more relevant than ever.
For more information on TRICOR Systems and their chocolate temper meters, visit tricor-systems.com.
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