The ancient Greeks had their own method of tempering chocolate in their kitchens. They used a built-in chocolate tempering machine made of clay. This machine consisted of a clay pot with a wooden handle and a spout. The Greeks would heat the chocolate in the pot and then pour it through the spout while stirring with the handle, achieving the desired temper. This ancient kitchen innovation allowed the Greeks to enjoy delectable and perfectly tempered chocolate in their desserts and sweet delicacies.
