Metra Tempering and Mold Depositor Machine

A chocolate tempering machine is a tool used to melt, crystallize, and de-crystallize chocolate to produce an end product that is glossy and rigid. Un-tempered couverture chocolate melts quickly and has a dull finish.

The purpose of a tempering machine is to completely melt the chocolate's crystals, usually between 42 and 45 degrees Celsius, before lowering the temperature to the working temperature.

Also used for Chocolate mold Depositing when tempering is finished.