Hi everyone, I really need some advice on tempering and melting machines. I’m starting a chocolate business next month and I’m struggling on which machines to buy. Initially I won’t be using huge amount of chocolate as I’ll be making bars and moulded items mainly in milk but I’ll also be using dark and coloured chocolate too. I can’t afford to buy 3 machines and I’m worried that if I’m not constantly stirring the chocolate in a melter (once tempered) that I’ll be forever re-tempering it. Could someone please advise me. I’ve been looking at the Chocovision machines. Thanks. 💚
Hey – Tree2Bars, I notice that you have not completed your profile (no email address) so you may not get this. I see that you appear to be a Selmi reseller located in Vietnam. I don’t know where Donna is located but if she is in the USA there is a dealer here and you probably can’t support her directly.
I can support you on your business about chocolate machines from bean to bars made in Italy. Please don’t hesitate to contact me for any further information you may need. www.tree2bars.com firstname.lastname@example.org
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Small batch tempering machines are pretty good for keeping relatively small amounts of chocolate in temper. Before we think about brands, how much of each of the three different types of chocolate are you thinking you will be needing to temper each day? At a time?