Case study · Chocolate tempering
Tempering is complicated. We make it simple.
The problem
Tempering chocolate by hand is slow and skill dependent, and it varies from one member of staff to the next.
Who uses it
Chocolatiers, patisseries, bakeries working with chocolate, cake makers and training academies.
The effect
Consistent temper on every batch, whoever is running it. Less wasted chocolate, faster throughput.
The technology
The chocMELTER holds chocolate at a precise temperature, and the chocSPRAYER lays it down cleanly for coating and velvet effects.
In their words
The same result, whoever is on shift
Consistent
temper on every batch
Less waste
and faster throughput
A quote from the chocolatier or the kitchen goes here.
Name, role, company
The systems used