Lacor chocolate bain-marie 69317

The electric chocolate bain-marie from Lacor 69317 is a very handy tool for professional and amateur pastry chefs, and very simple to use, with just 3 settings: off, warm and melting.

With this electric bain-marie you make sure you don't overheat and burn the chocolate or let lumps form; and with the warm setting you hold the chocolate at exactly the right temperature for as long as you need to prepare your creations, as it keeps a constant temperature of 40–50 °C.

To melt chocolate in a bain-marie, first make sure the pan and the utensils you'll need are thoroughly dry; chocolate is very delicate and damp utensils would spoil the result. Put the chocolate into the pan in small pieces and select the melting setting on the dial; after a few minutes the chocolate will be completely melted. Once you have checked with a spatula that the chocolate is melted and smooth, switch the dial to warm; this automatically lowers the temperature just enough to keep the chocolate melted and ready to use, with no risk of overheating and spoiling it. That's how simple and practical it is to use.

For cleaning, we recommend not putting the pan in the dishwasher; wiping it with a scourer is enough. The heater never comes into contact with your preparations, so to maintain it just wipe it with a damp cloth from time to time, always with the appliance unplugged from the mains.

With this chocolate bain-marie you can prepare not only delicious chocolate coatings for cakes, cake pops, etc. but also truffles, work with butters and sauces, or even use it as a chocolate fondant.