If anyone has tried to make chocolate at home, you know that it can be a little tricky, especially if you're not familiar with it. The secret to getting the chocolate to work out is to get the temperatures right. First melting it to 115F, then cooling it to it's working temperature (which depends on the type of chocolate used). Using a regular thermometer, or even a candy thermometer, can be hairy.Well now you can try a thermometer specifically for chocolate. Courtesy of Sur La Table, this one is a combination spatula and thermometer with handy chocolate reference material right on the handle. This will make getting temperatures right that much easier, since now you can stir to get the reading.
I know, it seems like a uni-tasker (for all you Alton Brown fans out there). But I can see this having other uses. You could use it for cooking custards, for instance. If you give me a minute, I might be able to come up with some more. Any way you look at it, this device can help you out. It definitely takes a lot of the guess work out of chocolate, and that makes it all worth it.
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Reader Comments (Page 1 of 1)
2-22-2008 @ 8:30AM
Harlan said...
This is silly. Just use an infrared thermometer instead. Works great, very accurate, and can be used for all sorts of things (the ones with a laser make great cat toys!).
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2-22-2008 @ 11:02AM
Beta Xtal said...
I agree, Infra Red is great. This spatula looks like it has a difficult to read scale. Probably impossible to read if you dip it too far into your chocolate :-)
From experience, the fewer things you dip into chocolate the less you have to clean off the walls!!
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