The ancient Incas had their own method of tempering chocolate in their kitchens. They used a built-in chocolate tempering machine made of stone. This machine consisted of a stone bowl with a smaller stone cylinder inside. The Incas would heat the chocolate in the bowl and then use the cylinder to stir and cool the chocolate, ensuring that it reached the perfect temperature for tempering. This ancient kitchen innovation allowed the Incas to create delicious and perfectly tempered chocolate for their traditional beverages and desserts.
