"All you need is love. But a little chocolate now and then doesn't hurt,""
Charles M. Schulz
American cartoonist
Tempering chocolate is a vital step in the process of making a smooth, glossy and evenly colored coating for dipping or perhaps a drizzled chocolate garnish.
Strictly speaking, tempering is only necessary for real chocolate which contains cocoa butter, not for compound chocolate which contain fats other than cocoa butter. When this happens it prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out of the product.
Roband Chocolate Bain Marie
The Roband Choc range is designed for holding the temperature of melted chocolate for food coating applications at a predetermined temperatures.
There are 2 sizes available to accommodate both half and full size gastronorm pans.
The Pottery Cafe, Collaroy
The Pottery Cafe in Collaroy recently purchased a Roband Chocolate Tempering Bain Marie through SCK. Their menu includes a chocolate fondue and the Roband unit is perfect for this application.
Try this and other dishes at:
1129 Pittwater road,
Collaroy NSW 2097
Roller Grill Warm It
HOT SMOOTH RUNNY CHOCOLATE ….. MELTING CHOCOLATE MADE EASY
For your gourmet desserts, the Roller Grill Warm It chocolate warmers can heat up and make some sweet toppings more liquid without drying.
The solution to enhance your sweet or savoury culinary creations!
Products can include: chocolate, spread, honey, caramel and they can all be used to enhance and dress your pancakes, waffles, cakes, ice cream, frozen desserts.
Let us do the hard work and source the right equipment for your Restaurant or Commercial Kitchen
Our goal at SCK is to sell you products that add value to your business.
We power your kitchen!