These two French chocolatiers have called us a few months ago for a quotation.
They has gone around in France, Italy and surroundings to try to understand what was the tempering continuing professional machine that suited their case.
Possibility to find your kind of tempering curve, tempering system with 3 stage like the big industrial machines and a lot of other small details that, working on it, they grow up essential differences.
Well, the other day they took our Unica and this shows, once again, that more than marketing it is important to focus on the substance and, of course, on chocolate.