Small version of the crystal incubator for cocoa butter from KADZAMA. Good for experimenting and developing new recipes.Both our versions of the incubator work the same way: if the cocoa butter is kept in the incubator for two days at a stable temperature, then the butter slowly, but inevitable over crystallize. This over cristalized butter has a pasty consistency, and this method of the tempering has a name "silk." To use "silk" is very convenient, especially when tempering small volumes of chocolate, when you need to temper a little, but often.
You need to put in the Incubator cold or hot cocoa butter. To set temperature (approximately 32.7 °C) and leave it for 12-24 (or more) hours until the magic happens and the butter turns into a thick paste - ideal for adding to the product.