Mini Incubator for cocoa butter
Fast and precise tempering – produces stable beta crystals in 12–24 hours.
Perfect for small batches – efficient solution for artisan chocolatiers and pastry chefs.
Mini Incubator for Cocoa Butter Crystals – Compact Solution for Perfect Tempering
The Mini Incubator for Cocoa Butter Crystals is a compact and efficient tool designed for chocolatiers, pastry chefs, and small-scale confectionery production. It produces stable beta crystals of cocoa butter (“silk”), allowing for quick and precise chocolate tempering without traditional seeding methods. Simply add 0.2–0.3% of the silk to melted chocolate, and achieve a perfect temper with a glossy finish, smooth texture, and crisp snap every time.
A small version of our crystal incubator for cocoa butter crystals. Great for experimenting and creating new recipes.
Who Is It For?
This mini incubator is perfect for small laboratories, workshops, trade fairs, masterclasses, and exhibitions, where space and mobility are key. Whether you’re demonstrating tempering techniques at a chocolate festival or working in a small production space, this tool ensures consistent results with minimal effort.
How It Works:
- Load cocoa butter into the stainless steel container.
- Set the precise temperature to create stable beta crystals.
- After 12–24 hours, the cocoa butter silk is ready to use.
- Add just 0.2–0.3% of the silk to melted chocolate for instant tempering.
Key Features:
- Compact & portable – ideal for mobile setups, exhibitions, and small-scale production.
- Fast and precise tempering – produces stable beta crystals in 12–24 hours.
- Perfect for small batches – efficient solution for artisan chocolatiers and pastry chefs.
For larger-scale production, check out our full-size 2 kg incubator , designed for higher output and seamless integration into professional chocolate production.
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Cocoa butter silk is a concentrate of stable cocoa butter crystals. Such butter has a pasty consistency, which is why it’s called «silk». In fact, these are the same crystals that we create in chocolate during tempering, only in the purest form.
You can learn more about «silk» tempering from this video and this article.
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The perfect consistency of cocoa butter silk should be the same as regular mayonnaise.
More clearly in this video at 30 second.
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The working temperature of «silk» is 32.5ºC.
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24/7. You may not turn it off at all.
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Yes, «silk» can be added to pastes and spreads that contain cocoa butter. We recommend doing this, because pre-crystallized paste doesn’t delaminate and saves its marketable look longer. The paste lamination is the natural process of nut fats exfoliating. Adding «silk» will make the paste more stable, but still quite creamy.
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Cocoa butter silk will help to avoid the formation of lumps in the paste.
If your recipe contains cocoa butter, then 2–3 days after the paste making lumps may form in it — these are cocoa butter crystals. They appear for two reasons: improper cooling and / or incorrect proportions of cocoa butter in relation to other ingredients.
Solution: Adjust the recipe, pre-crystallize the paste before pouring it into jars and make sure to cool it in the refrigerator.
Odlično svetovanje, zelo odzivni in mini inkubator dela čarovnije. Super enostavno se čokolada z njim temperira. Priporočam.
Excellent advice, very responsive and mini incubator works magic. It's Super easy to temper the chocolate with it. I recommend.
Želim pohvaliti inkubator Kadzama, koji nam je mnogo olakšao proces proizvodnje za naše konačne proizvode, radi savršeno i precizno. Te isto tako pohvaljujem sami dogovor oko kupnje, vrlo pristupačni i uvijek za pomoći s bilo kakvim savjetom. Svaka preporuka.
I would like to commend the incubator Kadzama, which has made the production process much easier for our final products, works perfectly and precisely. And I also commend the purchase agreement itself, very affordable and always to help with any advice. Every recommendation.
I have mini incubators for cocoa butter silk but it didn't no longer heating up. I believed the heating element may have broken and I've received to the tech specialists KADZAMA. Issue with the machine had been resolved and it is by far the best customer service I have received for the equipment. I want to say that amazed I am with the quality of the service and help I have received.
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I am very satisfied. The equipment does well its function.
Oliver
Je suis très content du matériel tout va bien.
Hugues Gaudet
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