Small whipping bowl copper

For its superior thermal conductivity, copper is praised and therefore preferred in the kitchen. Also, for example, when it comes to melting chocolate, whipping egg yolks in a bain-marie (warm) or heating the ingredients for a torrone - the delicious white nougat with almonds and honey - for hours and combining them into a creamy mass by stirring (also in a bain-marie). And if you want to make beaten egg whites, for example, they are also well advised to use a copper whipping bowl. Why? For technical reasons, so to speak, because the mechanical movement during beating changes the structure of the protein proteins, while the ions in the precious metal stabilize them at the same time, and regardless of whether it is to become a chocolate mousse or a savory cheese soufflé in the end.
Our copper bowl comes from Italy from the raw material to the final production.