Perfectly tempered chocolate. Batch after batch.

Make tempering simpler with ready-to-use stable cocoa butter crystals. Beautiful gloss. A clean, crisp snap. Smooth texture. Easy release from molds.

You know exactly what properly tempered chocolate should look like. The difficult part is achieving the same result again and again — without spending valuable production time on repeated heating, cooling, reheating, and controlling the crystallization process for every new batch.

SilkTemper changes the way you approach tempering. Instead of creating the necessary stable cocoa butter crystals from scratch every time you temper chocolate, SilkTemper allows you to prepare them in advance and keep them ready to use.

When it's time to work, bring your chocolate to the correct working temperature, add a small amount of cocoa butter silk, mix thoroughly — and continue with production.

Less complexity. More predictable tempering. More time for chocolate.

Just 2–3 grams can temper 1 kg of chocolate

That's only 0.2–0.3%.

Cocoa butter silk is highly concentrated in the stable crystals needed for tempering. This means you don't need a large amount. Approximately 2–3 grams of liquid silk per kilogram of chocolate can provide the stable crystal seed needed to guide crystallization.

The exact amount required can vary with the chocolate and process, but the principle remains the same: you need very little silk compared with the amount of chocolate you can temper.

What is SilkTemper?

SilkTemper by KADZAMA is professional equipment designed to prepare cocoa butter silk — cocoa butter containing a high concentration of stable Type V crystals. These stable crystals are one of the keys to properly tempered chocolate.

Normally, you need to create the correct crystalline structure inside the chocolate during every tempering cycle. SilkTemper takes a different approach:

1. Prepare the stable crystals first.
2. Keep them ready.
3. Add them when you need them.

Think of cocoa butter silk as a starter for tempering. When it is introduced into chocolate at the correct working temperature, the stable crystals act as seeds that encourage the rest of the cocoa butter to crystallize in the desired form.

How does SilkTemper work?

1. Add cocoa butter. Place cocoa butter into the stainless-steel container.
2. Let SilkTemper create the right conditions. SilkTemper precisely maintains the controlled environment required for the formation of stable cocoa butter crystals.
3. Wait approximately 12–24 hours. The cocoa butter gradually develops a smooth, creamy, silk-like consistency — that's why it's called cocoa butter silk.
4. Keep it ready. SilkTemper is designed for continuous operation, so your silk can remain ready for use whenever production requires it.
5. Temper your chocolate. Melt the chocolate and bring it to the correct working temperature. Add approximately 0.2–0.3% liquid silk. Mix thoroughly.
6. Start producing. Your chocolate is ready for the next stage of production.

See Cocoa Butter Silk in Action

The texture tells you a lot. Properly prepared cocoa butter silk develops a smooth, creamy consistency that makes it easy to weigh, dose, and mix into chocolate. And because the silk can remain ready inside SilkTemper, you don't need to prepare a new tempering seed every time you start another batch.

From cocoa butter to tempered chocolate

The entire idea in four steps:

Ready for production: bars, pralines, bonbons, chocolate shells, coating, decorations.

Why is chocolate tempering so difficult?

Chocolate doesn't forgive mistakes easily.

Cocoa butter can crystallize into several different forms, but not all of them produce the properties chocolatiers want. When crystallization isn't properly controlled, the result can include:

• dull chocolate instead of a beautiful gloss;
• poor release from molds;
• soft chocolate without a characteristic snap;
• unstable texture;
• fat bloom;
• inconsistent results from batch to batch.

Traditional tempering solves this by carefully manipulating the temperature of the chocolate to encourage the formation of the desired stable crystals. It works. But temperature, timing, agitation, and technique all need to come together correctly — and the process has to be repeated for every new batch.

SilkTemper approaches the same challenge from another direction.

Instead of asking "How do I create enough stable crystals in this batch?" — you begin with "My stable crystals are already prepared."

Traditional tempering vs. SilkTemper

Why create the same stable crystals from scratch every time?

Traditional tempering creates the stable crystals during every cycle. SilkTemper keeps them ready for you.

SilkTemper does not mean temperature no longer matters. Your chocolate still needs to be brought to the correct working temperature before silk is added. What changes is that you no longer need to create the stable crystal seed from scratch inside every new batch.

You go home. SilkTemper keeps working.

Silk preparation doesn't need to occupy your production time. SilkTemper is designed for continuous 24/7 operation.

That means the device can maintain your cocoa butter silk while you are working on something else — or while the workshop is closed.

Today: load the cocoa butter. Tomorrow: your silk is ready for production.

One perfect batch is good. The same result every day is a business.

Producing beautiful chocolate once isn't the hardest part.

Professional production means being able to achieve a similar result: tomorrow, next week, with another employee, with another production batch.

Your customers expect the same shine, texture, and snap every time they buy your chocolate. As production grows, relying entirely on the technique of one experienced chocolatier becomes increasingly difficult.

SilkTemper helps make tempering more standardized and more repeatable. Instead of wondering whether enough stable crystals formed during today's tempering cycle, you already have a prepared source of them.

Less time tempering. More time producing.

Tempering itself doesn't create another chocolate bar. It doesn't fill another box of pralines. And it doesn't produce another product you can sell. It is a necessary technical step between melted chocolate and finished production. So simplifying that step matters.

With SilkTemper: less waiting → fewer temperature manipulations → simpler repeat batches → a more standardized workflow → more time for production.

This difference becomes particularly noticeable when you prepare several batches of chocolate throughout the working day.

What does SilkTemper change for your business?

Made for professional chocolate production

Which SilkTemper is right for you?

KADZAMA offers two versions built around the same principle but designed for different production needs.

Your chocolate deserves consistency. Your time does too.

You've already invested time in choosing your chocolate. Developing recipes. Perfecting fillings. Selecting moulds. Designing packaging. Building your brand.

With SilkTemper, you can prepare stable cocoa butter crystals in advance and keep them ready when production begins.

Bring your chocolate to working temperature. Add silk. Mix. Start creating.

Not sure which model is right for your production? Ask KADZAMA →