Make the pastes the way they should be.

What's included

We recommend

Equipment and inventory to effectively complete the kit.

Additional inventory and equipment

Something that will come in handy in the kitchen.

1. Grinding

   To turn nuts into paste, you need a stone mill - the melangeur. The melangeur has two stone runners (wheels) that "ride" on a bottom stone. Everything that a stone hits is crushed. Thus, after pouring the crushed nuts into the melangeur, after a while a homogeneous, well-grated mass is obtained. According to the same principle, chocolate is made from cocoa mass or nibs: you load all the ingredients in the melangeur in the correct order in accordance with the recipe, and after 48-72 hours of continuous operation, the melangeur will prepare the chocolate.

2. Melting and storage of chocolate

   For a small production of pastes with chocolate in the composition, you will need mini-bowls that will keep different types of chocolate in a liquid state. In the preparation of pastes, you can do without them, but if you are planning at least a small, but continuous production, you will always need chocolate, and therefore it is much easier just take the already melted one from the container than to dissolve it manually in the microwave or in a water bath each time. We recommend taking two bowl so that you always have several types of chocolate ready, for example, milk and dark. Or dark and white.

3. Precrystallization

   Few people know that pre-crystallization is necessary to improve the texture of a paste with cocoa butter inclusion and prevent the delamination. Cocoa butter is a stable fat whose job is to bind all the ingredients together and maintain a uniform paste consistency. The pre-crystallized (tempered) paste will retain its attractive presentation for much longer. The mini-incubator for cocoa butter crystals will allow you to prepare quickly the so-called "silk" - a concentrate of stable cocoa butter crystals. All you need to do to pre-crystallize the paste is to add 0.2% of the total weight of the paste and mix thoroughly. And no more tempering on the table or dancing by the microwave.