Perfectly pre-crystallized chocolate without classic tempering.
This wonderful small device helps you to prepare in a second even smallest quantities of perfectly pre-crystallized chocolate.
Some of the numerous benefits:
- Perfect if you don’t know how to temper chocolate
- Perfect if you need only very small quantities
- Perfect if you want to avoid all the cleaning after tempering (table and tools)
- Allows to work with bigger quantities of perfectly tempered chocolate for a long time (as chocolate has a higher temperature)
- Allows to work with good fluidity of chocolate (especially for masses with less fat or white chocolate)
- Can also be used to pre-crytallize fillings, such as praliné and ganache