Not all chocolates are created equal, but when any chocolate completes its full tempering curve, it achieves a brilliant gloss and yields that inimitable snap of pure chocolate upon breaking. Not all tempering machines are equal either: having a unit that offers versatile settings, temperature memory, and the option to engage a third stage to finalize the tempering curve is truly exceptional. It is like having a master chocolatier by your side helping you process chocolate to perfection to craft flawless pralines. That expert is Unica, our tempering machine that melts chocolate using the traditional bain marie system, handles significant temperature deltas (even up to 20 degrees), and allows you to complete the tempering curve with a third stage. Pure tempering perfection!