Tempering & melting machines
There are 16 products.
Tempering & melting machines take care of the trickiest job in chocolate work: melting couverture gently and holding it at the right working temperature for a long time. The chocolate stays fluid, sets with a shine and breaks with a clean snap – whether you are casting pralines, making hollow figures or coating biscuits.
Which size is right for you?
What matters is the quantity you work with at one time. Compact 1.5-litre units suit home kitchens and small batches. Models from 3.5 to 6 litres are the standard for keen chocolatiers and small businesses. For production there are digital professional tempering machines of 9 and 13.7 litres that can be set to the exact degree.
- Extra bowls and inserts, for example for Städter and miniSchoggi machines, let you switch quickly between dark, milk and white chocolate.
- The moulding unit for the 9- and 13.7-litre machines doses chocolate straight into the mould.
Chocolate fountain and fondue
For drinks receptions, weddings and children’s parties you will also find a three-tier chocolate fountain with a 1-litre capacity and a chocolate fondue set. Both keep chocolate warm and fluid so that fruit, marshmallows or pieces of sponge are nicely coated.
Frequently asked questions about tempering and melting machines
Does the machine temper the chocolate automatically?
That depends on the model. Many machines melt the couverture and hold it at the set temperature; you then achieve pre-crystallisation with the seeding method by stirring couverture drops into the melted chocolate. Please check the individual product description.
How much chocolate should be in the machine?
A well-filled bowl keeps its temperature more stable than a small amount at the bottom. So choose the machine size to match the quantities you usually work with.
What are extra bowls for?
With a second bowl you can prepare another type of chocolate while the first is still in use. Switching is quick and you do not have to clean the machine in between.
We also recommend couverture chocolate, chocolate thermometers for checking, dipping forks and chocolate moulds.