CDN TCH130 Glass Chocolate/Candy Tempering Thermometer
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- For precise chocolate tempering-High visibility scale
- Measurement Range: 40 to 130 Degree F
- Durable laboratory glass-Non-mercuric column
- Comes with a protective case- instructions included
- 5 year limited warranty
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The TCH130 is designed to help you make superior chocolates and a wide range of low temperature based candies. The TCH130 is made of durable laboratory glass, it has a non-mercuric column and is engineered to give you the precise measurement accuracy necessary for successful chocolate tempering. Comes with a protective storage case. Chocolate tempering — melting and then cooling chocolate to a predetermined temperature —is a necessary process for achieving professional quality chocolates in the home. When chocolate is melted and then cooled it can crystallize into several different forms. For the chocolate to set up with a nice sheen and to maintain firmness at room temperature the cocoa butter must form beta crystals. Tempering forces the correct crystalline pattern. Although chocolate that is simply melted and then re-hardened will probably taste as good, it will not have the glossy appearance or “snap” of tempered chocolate. It will look dull, and will not maintain a desirable texture. Also, untempered chocolate will be more likely to melt at room temperature. A. How to Temper Chocolate: Any chocolate you purchase will already be tempered when it leaves the factory. However, once it is melted for coating other items it will have lost its tempered properties. To regain the correct tempered property: 1. In a double boiler with barely simmering hot water, stir the chocolate with a rubber spatula or wooden spoon. Heat the chocolate to 120–125°F. It helps to begin with small, uniform sized pieces of chocolate. 2. Remove the bowl from the heat and cool the melted chocolate to 86°F. Adding small pieces of already tempered chocolate can do this. 3. Raise the temperature of the chocolate by setting the bowl back over the pan of hot water for brief intervals (10–15 seconds). Keep an eye on the temperature. For white and milk chocolate, reheat to a maximum of 88°F, 90°F for dark chocolate. 4. The chocolate is now tempered and can be used for dipping or coating, but it must remain in the 86–90°F range. Continue passing it over the pan of hot water to maintain the proper temperature.Featuring advanced technology, quality construction, easy-to-read displays and user-friendly operations, CDN thermometers are essential tools in any kitchen. CDN covers the thermometer with a five-year limited warranty.
Top customer reviews
We were never allowed to use water, or even wash our hands while tempering. Paper towels were all that were allowed. Water/steam/humidity is the enemy of chocolate and will cause it to seize...and then its not really good for much but hot cocoa. Because tempering machines are so expensive, my professor actually made some boxes for our class out of plywood, lined with thermal double-sided bubblewrap insulation (from Home Depot, $11) and used two light bulbs on dimmer switches to control the heat. Brilliant!
I haven't gotten around to building one yet, so I just use a shallow cardboard box (no, really) and tape it shut. I cut out a hole big enough for the bowl, and then place a heating pad in the bottom of the box (seriously...) that is controlled with Lo, Medium and High (I did line the box with the insulation, which makes it more sensitive to the heating pad controls, but it will work without the insulation, too.). The chocolate is actually melted in the microwave (30 seconds at a time, stirring in between until the correct temp is reached), then the bowl is placed in it's cutout in the box and seeded with room temp chocolate until lowered to the correct temp (cooling can also be done by setting the bowl on a marble countertop or cool surface, even the fridge (for no more than a couple minutes at a time)...and stirring). Then, the heating pad is turned on to keep the chocolate at the correct temp while I'm working with it. With this thermometer, I actually duct taped a clamp to the side of the box and it holds the thermometer off the bottom of the bowl, so is hands free. I know...totally Mickey Mouse. But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube. Treat it gently.
I make moulded chocolates with ganache centers that I sell every year for the Christmas season. They turn out with the same quality as the other professionally made chocolates in this epicurean region. When the season is over, I toss the box. The heating pad has a cover that comes off for washing. I just leave it off while I'm using it and wipe it down with a sponge after each use. Hey, you work with what you got!
However, if you want to see how the professionals do it, go watch Jacques Torres' tutorials on YouTube. Bonne chance!
Given its temperature range (40-130 degrees F), it won't be good for much else besides tempering, but it's called a "Chocolate Tempering Thermometer" for a reason. All in all, a worthy buy, with bonus points for its price. Just note that it IS glass, so you'll have to be careful with it.
Reaction time to temperature changes is rapid and it is easy to read. More reliable than a digital, which may not be calibrated properly.