![](/dokument/bibliotek/Image/Skärmavbild-2024-03-12-kl.-11.53.46.png)
Chocolate utensils
Chocolate is so much about precision. When you temper, you should first raise the temperature up to 48-50 degrees, then down to 27-28 and then up to 31-32 degrees. In this category, you will find tools for chocolate, that have a focus on precision.
Showing 30 of 35 products