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Chocolate Tempering Machine

Cutting a 36 hour process to an 8 hour process means more chocolate in your tin.

I made this machine for my sister.  She makes hundreds of pounds of chocolates every year around Christmas time.  Not because she has lots of time on her hands, she just likes making them and creating new flavors and centers. Nobody can beat her chocolates.  If you'd ever tried one you'd wish you were part of my family because we get boxes of these little nuggets of joy every year for Christmas.  And then you'd wish you were me because I made her this machine that cut a 36 hr process down to 8 and now I get twice the amount chocolates as anybody else in my family.  

See the machine at work here.

See how it is made here.

In the interest of seeing the development process, below you will find some pictures of Version 1. Obviously much more rough but a lot learned!

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