CHOCOLATE MACHINES

AS-750 is a specialized piece of equipment used - primarily in confectionery and baking

industries to ensure that chocolate maintains a smooth, glossy finish and a satisfying snap

when broken.

This machine meticulously controls the temperature of melted chocolate, cooling it to a specific

temperatures and then reheating it slightly to achieve the ideal crystal structure.

By automating this precise process, tempering machines enhance the efficiency and

consistency of chocolate production, making them an essential tool for chocolatiers and pastry

chefs aiming for high-quality results. Whether in small artisan shops or large-scale

manufacturing facilities, tempering machines are key to achieving perfect chocolate every time.

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It all starts with the cacao bean. Cacao is the Spanish word for chcahuatl, which is what Aztecs called the beans from which chocolate is made. It’s thought that English traders misspelled cacao when they brought the beans home, and so cocoa stuck.