Bean to Bar Area. Here we are ready for the tempering of chocolate.

by Umberto - Friday, March 23, 2018

Bean to Bar Area. Here we are ready for the tempering of chocolate.

With our 40 kg continuous tempering machine, Unica, set up with the "upgrade" dedicated to 2-ingredient chocolate. After completing our bean to bar course, we look forward to seeing you next month!


 

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