All our production is
- Tempering and casting -
Tempering is no doubt the most important and delicate phase in chocolate manufacturing. In the past it was carried out manually on marble tables and temperature of the product was checked tasting it. Nowadays this operation can be performed more precisely and quickly thanks to refined machinery. This step is fundamental because, thanks to it, cocoa butter present in chocolate crystallizes evenly making the product shining and thick.
During the tempering process chocolate is continuously heated at 45°C, then rapidly cooled at 26°-27°C and heated again at 30°-31°C. Our innovative patented machinery combines change in temperature with pressure giving the possibility to operate at even lower temperature and results are excellent and long lasting.
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