Tempering chocolate is one of the hardest things to do; even experienced professionals will fail at this task from time to time.There are machines that will do this, but they cost 4 figures. At less than $400, anyone who has an electrical outlet in the kitchen and can press two buttons can have perfectly tempered chocolate in about 20 minutes. Even the klutzy will be successful.The most important feature of this machine is that the level of temper produced by this gadget is absolutely perfect, and is identical to the chocolate I temper by hand. It has separate settings for white, milk, or dark chocolates. I use one at work, and no longer have to temper chocolate for other employees. Mechanically, the machine operates flawlessly (an important fact, since the bowl rotates continuously whenever the machine is on). Operation is simple, since it has instructions printed right on the machine.The temper cycle is computer controlled, so you do not really need to know how it is done; you just push a couple of buttons. Also, it will operate by itself once you press the buttons; tempering by hand requires your full attention for at least half an hour. With this thing, you can get it going and do something else for a few minutes, which is extremely important in a professional kitchen.
There are some minor drawbacks. It has several pieces that you assemble, so be careful that you do not lose any when you break down the machine to wash it. The capacity is 1 1/2 pounds; this sounds like a lot, but once you get into it, that pound and a half will get used up awfully fast. The cycle time is 20 minutes, so if you run out of tempered chocolate, you will have to wait that long for another batch; there is no provision for trickle-feeding. Also note that you must wash out the machine when you are done; there is no provision for overnight storage of the melted chocolate.Of course, these drawbacks can be cured by purchasing the professional version of this machine (I think it is called "X" or "X1320" or some such thing), at about $1300.
For the uninitiated, you must use real chocolate, and not confectionery coatings. You must temper if you are going to do something fancy with the chocolate: dip candy, fill chocolate molds, make those fancy chocolate decorations you saw on cable TV, etc.If you are going to cook with it (cakes, cookies, brownies, sauces, etc.), you do not temper chocolate.
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Product Description:
If you've ever tried to temper chocolate at home, you know how frustrating it can be if not done properly! If you melt chocolate then simply let it cool, it will set as a dull brown mass with a texture that's chalky and grainy. Tempered chocolate, on the other hand, is shiny, even-colored, crisp and smooth tasting. The key to tempering is to control the temperature of the melted chocolate very precisely. To do so, the right equipment is essential. With this tabletop machine, the process of tempering is simplified. In just two keystrokes, this fully automatic machine, using forced hot air, creates beautiful chocolate creations like dipped chocolates and other confections! Affordably priced, it's great for home use especially during the holidays when lots of candy making takes place.
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