A Workstation with a Heat Sink for the Iso-thermal, Beta Crystal Stabilization of Tempered Chocolate designed to maintain the temperature of chocolate above 85° F. for up to 60 minutes and within 1° F. degree of its temperature at removal from the tempering equipment for 15 minutes. The heat sink is designed to hold up to four types of chocolate at a time in a useable tempered state by providing a homogenous temperature environment for the bowl base. In conjunction with the heated base, a cover is provided to prevent the contact of the chocolate's surface with the 70° F. to 80° F. room air when the chocolate is not being used. This allows white, milk, and dark chocolates which have different final tempering temperatures to be housed in the same heat sink.
