Pure Cocoa Chocolatier
Updated: Oct 28
Commercial Wall Unit Installation
Our customer at #PureCocoa in #HazelGrove approached us to see if we could provide a solution to their #climatecontrol issues during both the hot summer months with high humidity and the cold winter months.
When it comes to chocolate, temperature is crucial!
Why Temperature is Key
Watch your Temper...
If you heat and cool chocolate without controlling the temperature the crystallisation of cocoa butter will result in crystals of different sizes ( these are bad) and your chocolate will bloom – appearing matt and covered with white patches. It will also crumble rather than snap. In order to avoid this you will need to temper your chocolate.
Tempering controls the crystals which helps to produce consistently small crystals, resulting in much better-quality chocolate.
We recommended the Mitsubishi HI SRK80ZR-S
With a SRC80ZR-S outdoor Condenser
With the location of the wall unit being centrally placed in the workshop preparation area, this allowed for full control of the climate whilst working and temping the chocolate with the added benefit of warming the café section for the customers and staffs comfort also.
With all pipe work concealed in trunking for a more aesthetically pleasing finish for our customer.
Where possible we we endeavour to conceal as much pipework as and when we can.