A Bunch o'Crock

Even though I leave my butter out of the fridge in winter, it is still not spreadable on bread. I looked around and read about how the French use water around their butter crocks or butter bells to keep the butter soft. It sounded like a reasonable workaround, except that I wasn't prepared to mess around with repackaging/scooping the butter into a bell-shaped dish and then placing it upside down into water. 

I found this one online that is effectively one dish that will take an ordinary shaped piece of butter, sitting over a larger crock that has water in it. I ordered it to give it a try ...

I thought it would work, in theory, if the French bell crock worked, but I was wrong. We couldn't detect any difference in spread-ability between this specially housed slab of butter and my regular butter dish without a watery base. 

Here are the 3 pieces of the set

Very disappointing.