Not just one, but 5 Climatico units are heading to the United Kingdom, where they will crystallize tempered chocolate across various locations. The real strength of Climatico lies in the ability to test it firsthand, making its superior efficiency clearly tangible compared to other chocolate cooling tunnels. Its main feature is the capacity to create homogeneous chocolate crystals without separating cocoa butter from the cocoa mass or sugar. To achieve this, we do not cool the chocolate directly; instead, we designed two separate chambers. The first handles any residual humidity, keeping it completely separated from the second chamber where the actual chocolate cooling takes place.