My new tempering machine
I do quite a bunch of hand tempering because I don't have the capacity to do all the chocolate that I need to do. So, I do much of the chocolate by hand. I'm trying out a new system, using my mixer, to agitate the chocolate as it cools in front of the air-conditioner. Eat your heart out ChocoVision. This set up is certainly cheaper and easier than doing it by hand.
Notice the infrared temperature thermometer. Nice.
Labels: tempering machine
posted by Mark by Chocolate | 11:57 AM
2 Comments:
I saw Jacques torres using the infrared themometer. It is a really cool gadget, just point and record your reading!
You are a serious lover of chocolate! From now on I shall use "life by chocolate!"
Indeed, Nazarina A, thanks.
I have two of these thermometers. You have to remember, though, that even the expensive ones, and the one I have pictured is not expensive but only $35 or so, it only takes surface temperatures so you have to stir while you use it.
Thanks so much. You will enjoy your Life (by Chocolate) very much if you eat my chocolate and confections. Though, no guarantees. ;-) Order some. I have just made some yummy nougat and some great almond butter crunch. I love both these confections.
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