Chocolate temperer

We provide the best quality machine of chocolate in China. The Tempering machine only compatibly small crystals are produced, resulting in much better-quality chocolate. The Chocolate temperer is the best way for lovely chocolate. Holding the chocolate at this temperature and stirring will allow a whole bunch of these stable crystal structures to form providing a lot of seed crystals to form in the chocolate. When the chocolate is ultimately allowed to completely cool, if there are sufficient solid seed crystals, then the chocolate will harden into a completely strong,  tough chocolate with a moderate sheen, snap whilst damaged, and could hold for months at cool room temperature. Tempered chocolate provides sufficient stability to be worked into a spread of shapes.

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