TEMPERING & MOLDING

Delivery of Creamy Excellence

Quality in chocolate tempering is not a luxury—it is the foundation upon which the entire chocolate experience is built. Tempering governs how cocoa butter crystallizes, and those crystals determine everything the customer perceives: the mirror-like shine, the clean snap, the smooth melt on the tongue, and the full release of aroma. Poor tempering results in dull surfaces, soft texture, bloom, and muted flavor; even the finest cacao loses its voice when the temper is unstable. Quality tempering ensures that PINKIES chocolates not only look beautiful but behave correctly—carrying flavor, texture, and emotion exactly as intended, flowing into the mold at the precise moment before cooling locks everything into place.

The Art of Aromatic Preservation

This is where the difference between machines becomes more than technical—it becomes experiential. PINKIES Chocolate use Selmi tempering machines to benefit from exceptional thermal precision, mechanical consistency, and refined engineering. Selmi machines hold temper with remarkable stability, allowing chocolates to flow in its ideal crystalline state for long periods without stress or fluctuation. The chocolate is treated gently, not forced, preserving its structure and aromatic complexity.

More Than A Treat, It's A Journey

Generic machines can temper chocolate, but often with micro-instabilities that introduce tension into the product—subtle inconsistencies that trained palates feel instantly. When PINKIES use Selmi, that stability translates into confidence, calm, and intention in the final chocolate. What the customer experiences is not just better texture or shine, but a deeper sense of care, mastery, and energy embedded in every bite.

Connect

Questions or thoughts? Reach out anytime via email below!

✉️ e-mail:

hello@pinkiespinkies.com

Disclaimer

All products in this store are for demo purposes only. They have been generously provided by Dodecahedron Designs and Vesica, LLC.

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