Chocolate Factory Simulator: The Heater Mechines Guide

The Heater is the first device in the Game for making chocolate.

To make Chocolate using the heater you need the following Tools and Devices:

1. Heater

   The Heater is a upgradable device and consists
   of a Heater Valve and a Slot to put a Pot on.
   Using the Heater Valve you can control how fast
   the Temperature of the ingredients in the Pot rises.
   To run the Heater the Furnace needs to be turned on.

2. Spatula

   Using the Spatula you can stir the Pot’s contents and
   keep it from burning.

3. Pot

   The Pot holds the Ingredients to cook chocolate, icing, filling and caramel.
   It can hold up to 350g so it’s perfect to craft smaller amounts of product.

The Heater is prefect to make smaller batches of chocolate, fillings and toppings.

1. Ingredients and Measurements

   To get the right Measurements it’s best to use the Recipe Book’s calculator function.
   Just add the needed amount of chocolate per bar and the amount of chocolate bars to make.

   Next step is to add all the needed Ingredients to the Pot.
   Don’t worry if you are off by a couple gramms as the recipe will succeed as long as it is recognized by the Pot.

   BUT keep in mind:
   Less Ingredients = Less chocolate

   So if you try to get an exact ammount of chocolate for an order make sure you end up with enough chocolate liquor.

2. Cooking

   Put the Pot on top of the Heater.
   Open the Heater Valve to heat up the Pot.
   The higher the Heaters Power the faster will everything heat up
   but also the more likely it will start to burn.

   Make sure to keep an eye on the Pot.
   If the mixture starts burning use the Spatula and
   stir to stop the process.
   If you wait too long the mixture will burn into an unusable mass

   As soon as the mix reaches the right Tepmperature
   a progress bar will appeare.
   As long as you stay in the correct Temperature Frame the Mixture will convert into what ever Recipe fits.

3. Crystallization and Tempering

   For the last step let the chocolate cool down to crystallizing Temperature then heat up to the Temperization Temprature to finish off the process.

   You can now add the chocolate to the press.

   Tipp: Only add the additives to the Pot if you are making a single bar of chocolate or it will mess up the Ratio.

Different to other products Caramel can only be made in the Pot.

To do so fill the Pot with the needed amount of
sugar or cane sugar and turn up the Heat.
To make it caramelize it needs to reach a Temperature of 150°C.
Stir if needed.

For the Heater you can add two types of Thermometers:

The Mercury Thermometer displays a Temperature up to 60°C analogously.

Compared to the Mercury Thermometer the digital one is way more
precise and can show higher Temperatures than the Mercury one.

The Thermostate helps you to constantly hold a set Temperature up to 100°C
Set the wanted Level and the Heater will
turn off as soon as the Pot reaches the set Temperature and
back on when it falls by a couple degrees.
It stays around the set Temperature ± 3°C.

Be careful as this will not prevent the Mixture from burning!