BLAST CHILLERS FOR
CHOCOLATE AND PATISSERIE
To make chocolates and pralines, chocolate needs to be melted, poured into molds and crystallized.
Chocolate crystallization can affect the quality of the end product if not carried out correctly.
A normal fridge cannot provide the right temperature and results in a poorer quality product.
You need the right kitchen equipment. With LIFE domestic blast chiller, specifically designed chocolate cycle and then stabilise the chocolate at the right temperature to get a nice shine and an improved flavour.
HOW DO YOU STORE
CHOCOLATE?
Storing chocolate properly is essential to keep appearance and taste unchanged.
Humidity and inappropriate temperatures will make it dull and uninviting, or worse, these factors could cause cocoa butter to melt.
The ideal storage temperature is between 12°C and 18°C, which can be easily obtained with LIFE blast chillers.
Get the right kitchen equipment!
12 Minutes
Chocolate crystallization
Chocolate
Shiney and Crunchy
MAKE YOUR OWN CHOCOLATE!
