The bain-marie for chocolate will help pastry chefs (professionals and amateurs) to make perfect dips and icings. Prepare irresistible fruit skewers, biscuits, puff, pastries, etc.
- Temperature control.
- "Keep warm" temperature.
- Presentation in printed box.
- Instruction manual in 7 languages.
The 1l chocolate double boiler Lacor will be perfect to keep the temperature of the chocolate, sauces and topping. It also permits to melt the chocolate.
The 50 watt chocolate double boiler Lacor will permit you to gain time during the preparation of your cakes or your chocolates.
The appliance temperature is adjustable from 40 to 50 degrees. Indeed to get a shiny chocolate it's necessary to temper it. It is also necessary to melt it until 50 degrees. Once this temperature is reached, we have to get back the temperature around 26-29 degrees and at the same time stir it during its cooling.
Finally the temperature has to reach between 29 and 32 degrees and it's the temperature that we can work with it. We advise you to use an additional kitchen thermometer.