BECOME

A CHOCOLATE MAKER

Together with Bravo to be a chocolate maker

It's true: quality chocolate is the new black gold on the market and offers important profit opportunities. So whoever today wants to add it to his activities will have no trouble selling it.

The real problem is producing it!

Hand-tempered chocolate is a very difficult procedure which requires many years of school or practical experience because it means knowing how to process it wisely with specific spatulas absolutely respecting temperatures. In fact chocolate is highly sensitive to the minimum variation in its state and can give way to very negative results!


THERE'S NO GETTING AROUND IT: to learn how to produce chocolate you need to invest your time which means being away from your workshop. And it is hard for a craftsman to be able to do this...

Bravo has understood this and wanted to help the professional translating the professional chocolate tempering technology made by hand into a technological language : to support the professional, Bravo provides two tools that, working together,creates a unique synergy: Trittico Executive and the tempering machine K24 Evo.

Both technologies are equipped with a system that guarantees the temperature control at the heart of chocolate and with an advanced software for the management both of automatic programs that simplify their use, and of free programs, adjustable by the professional for the realization of his recipes.