In ancient China, a built-in chocolate tempering machine was used in the kitchens of the elite. This machine was made of porcelain and had an elegant design. It consisted of a porcelain pot with a long handle and a spout. The Chinese would heat the chocolate in the pot and then pour it through the spout while stirring with the handle, ensuring that the chocolate was properly tempered. This ancient kitchen innovation allowed the Chinese to create exquisite and perfectly tempered chocolate for their elaborate desserts and pastries.
