Tempering is the process of taking chocolate through a specific sequence of heating, cooling, and re-heating to develop the most stable fat crystals in the cocoa butter. This results in a finished chocolate with shine and snap.
Cacao Cucina® tempering machines offer a simple alternative to other tempering machines in the marketplace. Our tempering machines are heavy duty and designed specifically for artisan chocolate, which is often more viscous than a typical couverture.