This device allows you to prepare an additive for tempering chocolate from cocoa butter. After loading a container with cocoa butter into the device and keeping it at a stable temperature of 33.7°C for 48 hours, you get a 100% crystallized additive (cocoa butter silk). Adding 0.5-1% of this additive to the volume of chocolate at a temperature of 33°C and mixing, you get 100% tempered chocolate. The undoubted advantage of this method of tempering chocolate is the low cost of equipment, simplicity of the technological process and equipment maintenance with comparable performance to continuous cycle tempering machines. It is an analogue of of the EZTemper device.