Cocoa butter kept in the Incubator for two days at a stable temperature of 32.7 ° C, slowly get over crystallized. This butter gets a pasty consistency, which Western colleagues call "SILK." These are the crystals that we create in chocolate during tempering, only in pure form.
Using "SILK" is very convenient, especially for tempering small volumes of chocolate, when you need to temper a little, but often
In fact - you have a stainless steel tank heated to a certain temperature. You can put in both cold hard cocoa butter or hot non-tempered one. Then you put the container in the unit with the given stable temperature (approximately 32.7 ° C) and leave it for 12-24 (or more) hours until the magic happens in the Incubator and the butter will turn into a thick paste - ideal for adding to the product.