Customer Reviews

Taylor Connoisseur Chocolate Spatula Thermometer

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4 star:		(3)
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2 star:		(2)
1 star:		(2)

 

 

I bought the Taylor Precision Products Connoisseur Series Chocolate Spatula Thermometer for my wife's birthday. The thermometer mounted inside the spatula cracked and broke on the 2nd use. The spatula is flexible while the thermometer mounted inside it isn't. This presents a major design flaw when stirring a viscous material like melted chocolate.

This looked like a good design for melting chocolate. It worked well the first time. The spatula keeps the thermometer from touching the pan so you can stir and measure the temperature at the same time. However, mine also broke after the first use.

I don't know how much pressure the other reviewers were using, but I've used mine several times and it's still in one piece. The grey parts are flexible rubber while the white part is a hard plastic.

I love that the spatula and thermometer are combined, it's easier than trying to mix with a separate spatula and not keep knocking into the temperature probe attached to the side of the bowl... and the printed on guide to tell where the temperature should be is great since I keep forgetting what temperatures to keep it between for which kind of chocolate!

My only minor irritation is trying to clean it- the chocolate gets in between the thermometer and the spatula and it's kind of challenging to get it out... Oh well, lots of hot soapy water and it is all fine!

This spatula thermometer is very useful. You don't have to stop mixing to take the temperature. I recommend to keep the tip of the thermometer clean, it tends to build chocolate and it will distortion the reading. You have to handle it with care, the thermometer can brake easily.

I haven't broken mine yet but I immediately figured out how one could and decided that when I'm melting down my chocolate I would just use a much sturdier spatula...problem solved!

I didn't think this product. The thermometer reads slow and it's hard to clean. I gave mine to my Chef (teacher) for a Chocolate class. He likes it a lot. Maybe it was just users error for me.

It only goes to 150 degrees and that's absolutely worthless if you are making candies. But it stirred great. Now make one that can withstand real temps and I'll try again.