Choco-Mate+ is a precision-controlled dry bain-marie system designed to maintain cocoa butter in its stable crystalline form, enabling faster, more consistent chocolate tempering.
Developed for professional chocolatiers and pastry chefs, its gentle, uniform heating maintains stable working temperatures, improving chocolate shine, mould release and overall consistency.
Suitable for ganaches, pralines, giandujas, chocolate paints, coatings and decorations, Choco-Mate+ streamlines production while reducing the risk of crystallisation defects.
Key Benefits
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Accelerates chocolate tempering and production workflows by up to 6 times
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Supports daily chocolate production of up to 100 kg
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Improves chocolate shine, finish and mould release
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Maintains stable temperatures for chocolate paints, coatings and preparations
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Keeps tempered chocolate ready for moulding, dipping and enrobing
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Reduces discolouration and inconsistencies associated with traditional tempering surfaces
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Suitable for bean-to-bar chocolate production
Technical
Brand: 100%Chef
System: Temperature-controlled dry bain-marie
Recommended working capacity: Up to 3 kg of chocolate
Daily production capacity: Up to 100 kg
Container capacity: 5 L
Applications: Chocolate tempering, ganaches, pralines, giandujas, coatings and chocolate decorations
Specifications may be subject to manufacturer updates.
