Mastering chocolate begins with precise temperature management. In this category, we offer you a selection of tempering machines and water baths, two complementary and indispensable pieces of equipment for any artisan chocolatier or enthusiastic amateur.
The chocolate tempering machine enables even, fast and reproducible processing of couverture chocolate. It automatically controls temperature curves for perfect crystallization, ensuring brilliance, crispness and hold. No more mottling, dull spots or broken shells: tempering becomes reliable and constant, even during production. Our models are available in a range of capacities to suit both small workshops and intensive professional environments.
The bain-marie, meanwhile, remains a versatile tool, ideal for melting chocolate gently or maintaining a stable temperature while working. It’s the ideal solution for recipes requiring greater flexibility or for beginners. It can also handle different colors or types of chocolate in parallel, without the risk of overheating.
These two tools are often used together: the bain-marie to melt, the tempering machine to stabilize and refine the texture. Whether you’re making candies, molds, coatings or decorations, they guarantee perfectly worked chocolate at every stage.
Our selection of tempering and bain-marie machines meets the highest standards of performance, safety and ease of use, so that every chocolate creation is a success, from the technical gesture to the finishing touch.