Now , it's the first 6 months of presence in the market presence for Chocolab.
What to say? From north to south of Italy, from north to south Europe, from North to South America the people have been appreciated and bought.
Having a real chocolate laboratory instead of the "usual" temperingmachine is a great advantage.
And then out of season or, anyway, when you do not work Chocolate is a convenient work surface (it's not the option " to put away").
The best result we have had it is when the chocolate makers work on Chocolab in our school and they could see how many amazing functions and how many quick solutions they could have with it.
Only one thing: the ability to put in the large heated surface around the pool more than 30 kilos of chocolate drops, dissolving (like having a microwave available), can further accelerate the production and then, the same deep and broad plan around the bowl is a convenience that eliminates waste and allows to work in two people together in the same machine.
A lot of people have told us that new ideas are few in the market (unless you are talking about pure marketing) but when there are, and you try , it's always effective.
