PME Cake - Appliances
Chocolate Tempering Machine
Dedicated appliance for tempering chocolate at a stable temperature
This PME Cake chocolate tempering machine keeps chocolate at a stable working temperature, a necessary step for achieving glossy, crisp chocolate that releases from molds without white marks.
Features
- Function
- Stable temperature
- Compatibility
- Dark/milk/white chocolate
- Usage
- Workshop use
Use
- Tempering dark, milk, or white chocolate for molding and decorations
- Holding at temperature for even coating of candies or cakes
- Preparing couverture chocolate for glossy finishes
- Alternative to manual tempering in a bain-marie and on marble
Technical specifications
| Brand | PME Cake |
|---|---|
| Origin | United Kingdom |
| Function | Chocolate temperature maintenance |
| Compatibility | Dark, milk, and white chocolate |
Frequently asked questions
Your questions, our advice
Why temper chocolate instead of simply melting it?
Tempering stabilizes the cocoa butter crystals: without it, the chocolate cools dull, soft, and marked with white streaks.
Is this tempering machine suitable for all three types of chocolate?
Yes, as long as you follow the temperature curve for each type: dark, milk, or white.
Do I need a thermometer in addition to the machine?
The tempering machine regulates the temperature, but checking occasionally with a thermometer is still good practice to ensure the chocolate is properly tempered.
Additional resources
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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.
