Tempering is the final stage of the chocolate making process, and is essential to obtaining a high-quality final product. The Toot Sweet Temperer cuts its required time by more than half. 

Tempering involves manipulating and holding the chocolate’s temperature to allow the desired microstructure to form. The Toot Sweet Temperer applies ultrasound to the chocolate as it cools which creates more nucleation sites for the stable crystals to propagate from. This reduces the cooling phase from around 20 minutes to a matter of seconds.

The ultrasound is applied in the pipe through the centre, and a vibrating plate at the bottom allows bubbles to be removed from moulds. The product is sized for all small-to-mid scale chocolatiers with a faster temper allowing them to increase their output. With time as a less prominent factor, smaller batches can be experimented with - providing a platform for creativity and exploration.