The Lab
Silk Making Machine
Continuing the chocolate theme, I have created a Silk making machine that has been supplying Art in Chocolate successfully for 2 years now, maintaining its set temperature to within 0.04 degrees.
Chocolate silk is a key ingredient in the chocolate production process. It consists of finely crystallised cocoa butter that, when added to melted chocolate, acts as a ‘seed’ — rapidly encouraging the chocolate to temper correctly. Properly tempered chocolate gives bonbons their signature snap, glossy shine and smooth finish. Without it, chocolatiers face dull, streaky or soft shells that don’t release cleanly from the mould.
Producing silk requires holding cocoa butter at a precise temperature for an extended period — a process that is difficult and tedious to do by hand. I built this machine to solve that problem for Art in Chocolate, and it has been running reliably for over 2 years, maintaining its set temperature to within 0.04 degrees.
Prototype on the left, Version 1 on the right.
If you would like more information, please get in touch.