1.8L MINI CHOCOLATE MELTING MACHINE

This lightweight model is suited to the home  environment to melt small quantities of chocolate. 

This machine melts chocolate slowly to prevent burning, and keeps it melted without having to reheat in the microwave or over a double boiler.

This is not a tempering machine, however it can temper chocolate if you adjust the thermostat manually and use a thermometer for accurate temperature reading.

HOW TO TEMPER CHOCOLATE  MANUALLY WITH THE MINI MELTINCHOC

1. Set the maximum temperature on the Mini Meltinchoc and melt the 70% of chocolate, stirring frequently.
2. When chocolate is completely melted and has reached a temperature of 40-45°C, lower the thermostat of the Mini Meltinchoc to 30°C and add remaining 30% of chocolate at room temperature.
3. Stir to mix and cool down to the "tempering" temperature recommended by the chocolate manufacturer (tempering temperature is approximately 31°C for dark chocolate, 30°C for milk chocolate and 29°C for white chocolate).
4. This technique is called "tempering for insemination" and it is useful to stabilise the crystals of cocoa butter.

A one year manufacturer’s warranty is included on all electrical components.
Made in Italy