CDN TCH130 Glass Chocolate/Candy Tempering Thermometer

• 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.

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 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 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.