Chocolate Tempering Machines - Anyone got one?

[pippawright]

Hi - please can anyone tell me if they have used a chocolate tempering machine and if it was any good as I'm looking to buy one for my business, but they are quite expensive for me, so I'm a bit worried about getting the wrong one if some are better than others. Thank you very much. Pippa

 

[Hayles]

We've got a fuzzy toothbrush and condom machine in the pub......both provide a very good service.

That any help? :lol: :lol: :wink:

 

[Jayne]

lol..Hayles :lol:

How much chocolate work would you be doing, we use either a microwave to melt down chocolate or a pan of hot water underneath a metal bowl. Never needed the machine.

Jayne

 

[Hayles]

Oh, so they're not very similar at all are they....! :lol:

What does a chocolate tempering machine do Pippa? Is it a commercial way of melting chocolate?

 

[MarkPearson]

Yes, I think a tempering machine melts the chocolate slowly.

Chocolate can burn very easily as it has a low melting temperature and fats.

I think you only need a machine if you are handling a large amount of chocolate.

 

[Jayne]

It keep chocolate melted to work with :lol:

 

[Hayles]

Melted chocolate....yum!

Talking of melted chocolate though. Have any of you set up a chocolate fountain? I have, and did you know you have to add LOADS of oil to the chocolate (just vegetable oil - crisp n dry should do it :lol: ). I'm talking LOADS. Yuk

Apparently it helps keep it flowing.

Anyway, back to tempering machines....

 

[Jayne]

A tip for you Pippa,

Don't buy all you want from catering equipment firms only, they are very expensive. Places like Asda and cheaper shops can save you lots of money on many kitchen things, shop around, you'll be surprised what you can get on the high street.

We've had a bakery for 12 years and not needed half the fancy gadgets the reps say you need.

Jayne

 

[clairemackaness]

did you know you have to add LOADS of oil to the chocolate (just vegetable oil - crisp n dry should do it :lol: ). I'm talking LOADS. Yuk....

EURGH I'm never eating from a chocolate fountain again, thats discusting. I thought it was pure chocolate.

 

[MarkPearson]

Yes, if water gets into chocolate it actually makes it think and grainy.

Oil makes it nice and shiny and smooth running for a fountain.

And they are all the rage at the moment!

YUM!

 

[fastfences]

Hi Pippa,

What kind of conflict of interest is wanting advice on a chocolate machine when your signature is Dietry Needs Direct? Has something changed in the dieting world that I haven't caught up with! :wink:
Cheers, Nigel

 

[Rob Holmes]

Hi Pippa,

What kind of conflict of interest is wanting advice on a chocolate machine when your signature is Dietry Needs Direct? Has something changed in the dieting world that I haven't caught up with! :wink:
Cheers, Nigel

I like the idea of a chocolate diet

Heres a link to a machine for anyone thats interested: http://www.thegadgetstore.com/TemplatePages/Product/1384/658/2.htm

YUM!

Rob

 

[pippawright]

Thanks for everyone's input!

The chocolate machine is needed to make Easter eggs for children who are dairy and soya intolerant. We are also hoping to make bunnies, chicks and other goodies for little ones who might miss out as most of the shop ones aren't suitable

A chocolate diet sounds fabulous though - at least that's one diet that I could manage to stick to :lol:

 

[bitsnstuff]

We used a chocolate fountain at Christmas and didn't need to add any oil at all - it all depends on the chocolate you use.

Kate :lol:

 

Ok, Claire's tips for the best and most efficient way to melt choclate.........






PUT IT IN YOUR MOUTH!

 

[clairemackaness]

I prefer Claire B's idea any day. I keep thinking about all those lovely marshmallows I eat at my friends wedding, coated in crisp and dry EUCH Minging!

 

[chocolate fountain man]

If you use the correct callets with 36%-38% cocoa butter no vegetable oil is required.

If I used that I'd never get a repeat booking ! I certainly wouldn't get recalled to the Hotels we cover regularly, I now buy in the callets at wholesale amounts direct from manufacturer.

Melted chocolate....yum!

Talking of melted chocolate though. Have any of you set up a chocolate fountain? I have, and did you know you have to add LOADS of oil to the chocolate (just vegetable oil - crisp n dry should do it :lol: ). I'm talking LOADS. Yuk

Apparently it helps keep it flowing.

Anyway, back to tempering machines....

 

[ThePublisher]

Does this win the prize for the oldest random resurected thread - SIX years?