Scott wrote:
> I saw this "chocolate melter" in Chef's Catalog. Worthless?
>
> <http://www.chefscatalog.com:80/store...emId=cprod6630
> 021&parentId=cat751003&masterId=cat441001&cmCat=&i ndex=0&showCrumb=true>
>
> (or try
> <http://tinyurl.com/4nnsg>
>
> I'm guessing this doesn't actually temper chocolate.

I looked into something like this at one point. You are correct: it doesn't
temper chocolate. It is really aimed at people who are making things out of
candy melts. (The one that I looked at also kept the chocolate much too
hot--something like 120F.) Now, depending on the temperature settings (ie,
what is "low"? 88F? 100F?) and the accuracy of the temperature settings, one
could hypothetically use it as a device to either melt or keep hand-tempered
chocolate warm (with frequent stirring). But I concluded that such devices
are basically worthless for anyone who plans to work with real chocolate.








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