Chocolate tempering kit

The tempering * process of the chocolate is carried out optimally if the melted chocolate crystals regroup at the correct temperatures, in this way the chocolate presents itself with the perfect brightness and crispness. To proceed with the melting of the chocolate, its cooling and the preparation of the right temperature of the chocolate to be inserted in the mold, these instruments are necessary: n. 1 small pot for the De Buyer bain-marie. This bain-marie pot consists of an empty stainless steel shell in which water is inserted and you can heat it on the fire. It allows you to heat water to warm and melt chocolate or to keep sauces warm. It has an ergonomic handle that makes it easy to use.