Bunny McElwee wrote:

> I guess my main question is, Do I need the Chocolate Heaven unit (is it
> something special?) or can I do the same thing with a low heat crockpot?

First, I assume you're not talking about chocolate that requires
tempering. I'm 99% sure you're not, you're using some sort of
compound chocolate, but I ask anyway.

I'm no crockpot expert, but the ones I've used lately have a *much*
higher minimum temperature than the ones I used, say, 20 years ago.
Too high to use for holding chocolate.

For comparison, I did use an old crockpot years ago for dipping
chocolate. On it's lowest setting, it held a temp of around
110-115 F. On a cold enough day I could even use it to ferment
yogurt. It takes a pretty darn low temp to do that.

On the other hand, I've used several much newer crock pots
lately and they wouldn't go below about 160-170 F on the
lowest setting. That's too high for your purposes, even if
you're just using compound chocolate.

I suspect that since it's nominally designed for chocolate
the CH unit runs much cooler than a crockpot.

--
Reg