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What Equipment Do Chocolatiers Use to Condition their Products?

Bentley

By Bentley
in Pastry & Baking

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Bentley

Bentley

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We were looking at walk in coolers to store ganaches and bonbons for conditioning, but we don't want refrigerator temps (30-40degreesF).  We are looking for around 55-60 degrees F, but the only products I can see in this category are reach ins like the Koma and similarly small capacity coolers.  IS there such thing as a walk in cooler that can do a temp in the mid 50s for conditioning and storage of products?

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