PME Cake - Appliances
Chocolate Tempering Machine
A dedicated appliance for tempering chocolate at a stable temperature
This PME Cake tempering machine maintains chocolate at a stable working temperature, an essential step for achieving chocolate that is shiny, snaps cleanly, and unmolds without white streaks.
Features
Stable temperature
Function
Dark/milk/white chocolate
Compatibility
Workshop use
Usage
Uses
- Tempering dark, milk, or white chocolate for molds and decorations
- Maintaining temperature for an even coating of bonbons or cakes
- Preparing couverture chocolate for glossy finishes
- An alternative to manual tempering in a bain-marie and on marble
Please note: Follow the temperature curves specific to each type of chocolate (dark, milk, or white) to achieve successful tempering.
Technical specifications
| Brand | PME Cake |
| Origin | United Kingdom |
| Function | Maintaining chocolate temperature |
| Compatibility | Dark, milk, and white chocolate |
Frequently asked questions
Why temper chocolate instead of simply melting it?
Tempering stabilizes the cocoa butter crystals: without it, chocolate cools dull and soft and develops white streaks.
Is this tempering machine suitable for all three types of chocolate?
Yes, provided you follow the temperature curve specific to each type: dark, milk, or white.
Is a thermometer needed in addition to the machine?
The tempering machine regulates the temperature, but occasional thermometer checks remain good practice for verifying the tempering.
Learn more
Discover more workshop appliances in Appliances.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
