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Chocolate Tempering Machines

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#61 Desiderio

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Posted 19 July 2006 - 11:03 AM

Vanessa,

I bought mine from Qzina, can't recall right now what I paid, but there was no shipping cost  attached because I picked it up.  It would be worth checking their price.


I have been looking at the Moldart metling units, the 6 kn  seams the best option, I like the fact that is rectangular shaped so I can turn my molds in it .
I have seen them in different sites and ebay , wich has the lowest price,any suggestions?

Thank you

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Great , thank you Kerry.
Vanessa

#62 ChristopherMichael

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Posted 15 November 2006 - 12:32 AM

Ok. After waiting 2 months for Chocovision to get in a refurbished X3210 machine, which was suppose to be in two weeks after my inquiry, it never came in. So I ended up biting the bullet and ordered a new one. But unfortionately after paying for the machine they informed me they didn't have any in stock and it would be 3 weeks before I get one. This blows my mind that a manufacturer doesn't stock the product they manufacture. Anyway, long story short, I cancelled my order. Sorry for my rant.

Anyway, I'm going to buy a melter from Mol D'Art. My questions for you all is has anyone ever bought from them? They don't take credit cards, so I have to wire the money. Are they easy to deal with? Please let me know any experiences, because I want to place my order in the next couple days.

Thanks in advace.

#63 aguynamedrobert

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Posted 15 November 2006 - 01:38 AM

This might not help you any but here is my opinion....
Chocovision is a horrible company. I used 2 of their tempering machines in a chocolate shop I worked in and they both broke multiple times. I only hear bad things about that company and I can only say the same. They are not well built at all. So you probably actually got off lucky that they are disorganized as well.

-Robert
www.chocolateguild.com

#64 mrose

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Posted 15 November 2006 - 07:45 AM

I agree that they should have their machines in stock. \

I have used the X3210 machine for over a year and have been very satisfied with it. Everytime I have dealt with customer service they have been extremely helpful.
Mark
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#65 jturn00

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Posted 15 November 2006 - 07:56 AM

I have two machines. A small rev 2 and a x3210. I use them mostly as a hobbyist but have had no problems. I bought my machines from select appliance which was cheaper than chocovision (and no tax as I it was being bought from another state).

#66 Art

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Posted 15 November 2006 - 08:26 AM

I too have a Chocovision X-series that I regularly use. I've been very happy with it. It tempers consistantly and accurately. Of course, there are a few quirks that you have to work out to find what works best for you.

This is always the case BTW as each brand is going to be different and more than likely, each individual machine is going to be slightly different since electronic temperature controls are extremely hard to manufacture accurately. What most people don't know is that most electronic temperature controls have an accuracy of +/- several degrees and if you want more accurate then it costs big $$$ even wholesale. Generally however, the temperature curve is repeatable so once a machine is dialed in and you know how it behaves, then you are set. (I don't know either way the accuracy of the temperature probe in ChocoVision's machines but I do know what settings give me the best temper and that is good enough for me.)

I've found ChocoVisions customer service to be more than satisfactory. I'm sorry Robert didn't have a good experience with them, I can only speak for my experience and that it has been very good.

-Art
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#67 ChristopherMichael

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Posted 15 November 2006 - 08:58 AM

Thanks everyone for their posts. I was actually looking for experiences with Mol D'Art, because I have decided against Chocovision due to their lack of progress getting me a machine. I did talk to Mol D'Art today and they're shipping my machines DHL and I will get them in 3 days from Belgium, which I would get weeks before Chocovision. It blows my mind that a company in Belgium can get me a product weeks before a company in the USA can. I'm also getting molds from them cheaper and faster than Tomric can get them, which are the exact same mold. Anyway, thanks again everyone for their post.

#68 cocoa-lulu

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Posted 15 November 2006 - 09:07 AM

Well, I could post a rant a mile long about the Chocovision RevX. But Chocvision is in possession of my machine, In fact it has been sent back and forth to the company six times since July. If I stand any chance of ever seeing my machine by December 25th, I should probably watch what I say.

Let us know how you like the Mold 'd art.

#69 escry

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Posted 15 November 2006 - 10:28 AM

Wybaux praises Mol D'Art in his book "Fine Chocolates Great Experience" and in his recent demonstration attended by Kerry Beal: see post #11 of this recent eGullet thread.

#70 choux

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Posted 15 November 2006 - 10:37 AM

I have a mol d'art but I bought it from Qzina, so I don't have any advice about buying from them directly. I do love my melter, it holds temper for a long time. I have the 6kg one. You will have to experiment with it, I find my thermostat is a little picky. To hold chocolate, I leave it at 34-35, any hotter and it seems to be way too hot, and any lower and it gets cold fast. I'm trying to say that mine has a narrow point where I find it workable, and the temp is higher than what I thought it would be. I think every thermostat will have its own sweet spot and you'll have to find yours.

#71 Trishiad

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Posted 15 November 2006 - 10:57 AM

While I understand that you are looking for feedback on the moldart, one can't say bad things about a company and not expect to hear the opions of others. Some of us have a good relationship with Chocovision and might feel the need to defend them here.
I have 3 of their machines. I give them a good workout. Sometimes, they break. Customer service has always been outstanding for me. Ian and his team are super nice and always fix me up quickly. they even do things for free long after warranties have expired.
That said, the Moldart machine is completely different and may suit you even better. It's important to find the companies that meet your needs. Once you have found them, it's nice to be loyal.
Shayna at Tomric is pretty great too. For me, cheaper is not always the answer.

#72 David J.

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Posted 15 November 2006 - 11:09 AM

I have a mol d'art but I bought it from Qzina, so I don't have any advice about buying from them directly. I do love my melter, it holds temper for a long time. I have the 6kg one. You will have to experiment with it, I find my thermostat is a little picky. To hold chocolate, I leave it at 34-35, any hotter and it seems to be way too hot, and any lower and it gets cold fast. I'm trying to say that mine has a narrow point where I find it workable, and the temp is higher than what I thought it would be. I think every thermostat will have its own sweet spot and you'll have to find yours.

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Jean-Pierre Wybauw used the 12kg melters at the three day advanced chocolate class I took in Chicago last week (full trip report to follow in a couple days). He stated that you need to learn where the thermostat should be set for each individual melter as they will all be a bit different, and not to worry if it appears to be "off" what it should be.

He tweaked the thermostat in half degree increments to dial in the proper setting for each of the melters, saying that he turns it just until the heating light comes on and checks the result.

Additionally you need to stir it occasionally as chocolate is a good insulator and the top will cool off with the bottom of the pan still at the set temperature. He stated that the chocolate will slowly thicken anyway if left at the "proper" temperature because the crystals will propogate. He occasionally hit it with a heat gun to melt out some of the excess crystals. He said you could also raise the temp by a half degree at a time to keep the excess crystals in check, or add untempered melted chocolate.

Using this method he kept three melters in temper for the seven hour day with very little work. The initial tempering via the seeding method went very quickly as well. All that has convinced me to go the Mol D'art melter route myself. I have a Chocovision Rev2 which works fine, but is far too small for the kind of work I would like to do. My next problem is to determine how many melters I need...

#73 alanamoana

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Posted 15 November 2006 - 11:13 AM

...My next problem is to determine how many melters I need...

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why, you need one for each kind of chocolate you're tempering! :biggrin:

they're a bit expensive. may be off topic, but i'm wondering if you can get good used melters...

#74 ChristopherMichael

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Posted 15 November 2006 - 11:15 AM

Shayna at Tomric is pretty great too.  For me, cheaper is not always the answer.

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I haven't said anything negative about Tomric. I was just stating that I'm going to buy some molds from Mol D'Art, which is the supplier for Tomric's european molds, and the positive aspect is that they're cheaper and much, much more quicker. I know that there are a lot of people here that don't mind waiting for merchandise, weeks at a time, but I'm the opposite. In my opinion, if you sell a product you should always supply them in a timely manner and if you cannot, then you have no business being in business. If a customer came into my store and wanted to buy merchandise and I didn't stock what they wanted, they would go elsewhere and I would be out of business. So if that's the case, why should I tolerate a supplier taking their time getting me what I want. I'm ranting again, so I need to stop. Anyway, nothing against Tomric per se. I would buy somethings from them, but I would never wait 2-3 weeks for others when I can get them in a matter of days, not weeks and the added bonus, cheaper. Again, sorry for my rant.

#75 ChristopherMichael

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Posted 15 November 2006 - 11:21 AM

...My next problem is to determine how many melters I need...

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why, you need one for each kind of chocolate you're tempering! :biggrin:

they're a bit expensive. may be off topic, but i'm wondering if you can get good used melters...

View Post


They're actually not that bad if you buy them directly from Mol D'Art. Its costing me 600 euro, which is $769 US, for both a 3kg and a 6kg melter, plus shipping, about $150.

#76 ChristopherMichael

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Posted 15 November 2006 - 11:22 AM

I have a mol d'art but I bought it from Qzina, so I don't have any advice about buying from them directly. I do love my melter, it holds temper for a long time. I have the 6kg one. You will have to experiment with it, I find my thermostat is a little picky. To hold chocolate, I leave it at 34-35, any hotter and it seems to be way too hot, and any lower and it gets cold fast. I'm trying to say that mine has a narrow point where I find it workable, and the temp is higher than what I thought it would be. I think every thermostat will have its own sweet spot and you'll have to find yours.

View Post



Jean-Pierre Wybauw used the 12kg melters at the three day advanced chocolate class I took in Chicago last week (full trip report to follow in a couple days). He stated that you need to learn where the thermostat should be set for each individual melter as they will all be a bit different, and not to worry if it appears to be "off" what it should be.

He tweaked the thermostat in half degree increments to dial in the proper setting for each of the melters, saying that he turns it just until the heating light comes on and checks the result.

Additionally you need to stir it occasionally as chocolate is a good insulator and the top will cool off with the bottom of the pan still at the set temperature. He stated that the chocolate will slowly thicken anyway if left at the "proper" temperature because the crystals will propogate. He occasionally hit it with a heat gun to melt out some of the excess crystals. He said you could also raise the temp by a half degree at a time to keep the excess crystals in check, or add untempered melted chocolate.

Using this method he kept three melters in temper for the seven hour day with very little work. The initial tempering via the seeding method went very quickly as well. All that has convinced me to go the Mol D'art melter route myself. I have a Chocovision Rev2 which works fine, but is far too small for the kind of work I would like to do. My next problem is to determine how many melters I need...

View Post


I was going to go to that as well, but things came up and was unable to. I imagined he had a lot to say.

#77 David J.

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Posted 15 November 2006 - 12:32 PM

...My next problem is to determine how many melters I need...

View Post


why, you need one for each kind of chocolate you're tempering! :biggrin:

they're a bit expensive. may be off topic, but i'm wondering if you can get good used melters...

View Post



It could get expensive if I use Bittersweet, Semi-sweet, milk, and white. Does everyone leave the chocolate in the melter pans? Is it possible to buy additional pans so I could swap them into the base when I need them? I'm thinking that four pans and two bases would be enough for my hobby operation as I could probably get away with only two types of chocolate tempered at one time. I've got the Rev2 I could use to temper a small bit of another type for decorating.

#78 alanamoana

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Posted 15 November 2006 - 01:02 PM

It could get expensive if I use Bittersweet, Semi-sweet, milk, and white.  Does everyone leave the chocolate in the melter pans?  Is it possible to buy additional pans so I could swap them into the base when I need them?  I'm thinking that four pans and two bases would be enough for my hobby operation as I could probably get away with only two types of chocolate tempered at one time.  I've got the Rev2 I could use to temper a small bit of another type for decorating.

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if it is just for a hobby, why is everyone so shy about just using a microwave and a heating pad and some bowls?

i made tempered chocolate candies for a friend's wedding (1600 pieces) using exactly that method with no real problems. any problems i did have were not with the method of tempering or holding but with my ambient temperature and limitations with counter space in my kitchen.

i talk to pros all the time who don't use tempering machines. the holding/melting bins like mol d'art makes are nice to have but definitely a luxury item.

my low tech set up (the microwave is built into my apartment) cost me about $20...that way, i can spend money on chocolate and other inexpensive toys.

but anyway, i'm sure you can get extra pans. don't know about the compatibility of regular hotel pans, but they probably don't use those so that they can charge more money for replacement parts that are unique to their product.

#79 aguynamedrobert

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Posted 15 November 2006 - 01:03 PM

I think I didn't say what I thought about chocovision clearly enough...sorry about that.
Whenever I had to get things fixed they were always very pleasant to work with but the machines where always breaking on us and a few times they didn't have the parts to fix them. They were always doing their best to please us though. Personally as a chococlatier I just don't think it is the best built machine there is....but that's my opinion.

-Robert
www.chocolateguild.com

#80 Kerry Beal

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Posted 15 November 2006 - 07:43 PM

Ok. After waiting 2 months for Chocovision to get in a refurbished X3210 machine, which was suppose to be in two weeks after my inquiry, it never came in. So I ended up biting the bullet and ordered a new one. But unfortionately after paying for the machine they informed me they didn't have any in stock and it would be 3 weeks before I get one. This blows my mind that a manufacturer doesn't stock the product they manufacture. Anyway, long story short, I cancelled my order. Sorry for my rant.

Anyway, I'm going to buy a melter from Mol D'Art. My questions for you all is has anyone ever bought from them? They don't take credit cards, so I have to wire the money. Are they easy to deal with? Please let me know any experiences, because I want to place my order in the next couple days.

Thanks in advace.

View Post

Can't help you with Mol D'Art itself, I purchased mine from Qzina in Toronto. So credit card was fair game.

There is an e-bay vendor that sells Mol D'Art products for a good price. Here.

David, I'm looking forward to your Wybauw report. He really is amazing isn't he.

Edited by Kerry Beal, 15 November 2006 - 07:46 PM.


#81 ChristopherMichael

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Posted 16 November 2006 - 02:52 AM

I have a mol d'art but I bought it from Qzina,

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Can I ask how much you paid for your machine from Qzina? Where they in stock?

#82 cocoa-lulu

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Posted 16 November 2006 - 08:59 AM

Trish, out of curiosity, how old are your machines?

#83 David J.

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Posted 16 November 2006 - 09:27 AM

if it is just for a hobby, why is everyone so shy about just using a microwave and a heating pad and some bowls?

i made tempered chocolate candies for a friend's wedding (1600 pieces) using exactly that method with no real problems.  any problems i did have were not with the method of tempering or holding but with my ambient temperature and limitations with counter space in my kitchen.

i talk to pros all the time who don't use tempering machines.  the holding/melting bins like mol d'art makes are nice to have but definitely a luxury item.

my low tech set up (the microwave is built into my apartment) cost me about $20...that way, i can spend money on chocolate and other inexpensive toys.


Can you elaborate on your setup? One of the things I liked about the melter was its wide opening which allows you to tip a mold over and let it drain back in without making a mess. The other was the large capacity which would allow for filling several molds at one time. Right now I am limited to a single tray at a time due to the small capacity of my Rev2, and I would like to be able to fill a dozen or more at a time.

#84 WhiteTruffleGirl

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Posted 16 November 2006 - 10:34 AM

Like Kerry and choux, I bought my Mol d'Art from Qzina. I was very lucky and got a used (used once) machine at discount. I can't remember exactly what I paid for it, but I know it was at least $100 off a new machine.

It does take a little getting used to the thermostat. I've taken a few classes with Jean-Pierre, and I heeded his advice to not pay attention to what the thermostat reads, but just to pay attention to the light. I can tell by look and feel what kind of 'condition' my chocolate is at any given point, so if I think I need a little more heat, I just turn it up until the light comes on. I'll then adjust it back down a bit once my chocolate is in the 'sweet spot.'

I love this machine. I can hold my temper for a very long time with no problems.

#85 alanamoana

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Posted 16 November 2006 - 10:55 AM

if it is just for a hobby, why is everyone so shy about just using a microwave and a heating pad and some bowls?

i made tempered chocolate candies for a friend's wedding (1600 pieces) using exactly that method with no real problems.  any problems i did have were not with the method of tempering or holding but with my ambient temperature and limitations with counter space in my kitchen.

i talk to pros all the time who don't use tempering machines.  the holding/melting bins like mol d'art makes are nice to have but definitely a luxury item.

my low tech set up (the microwave is built into my apartment) cost me about $20...that way, i can spend money on chocolate and other inexpensive toys.


Can you elaborate on your setup? One of the things I liked about the melter was its wide opening which allows you to tip a mold over and let it drain back in without making a mess. The other was the large capacity which would allow for filling several molds at one time. Right now I am limited to a single tray at a time due to the small capacity of my Rev2, and I would like to be able to fill a dozen or more at a time.

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if you're doing a dozen or more molds at a time, then it would probably be best to get a melter/holding tank setup. if you get a pretty large stainless bowl, you can keep a large amount of chocolate in temper without too much trouble as the larger mass will hold the heat better than a small mass. you nest the bowl inside another bowl, the heating pad sandwiched in between. i often use a hairdryer to melt down overcrystallization (which jpw does using a heat gun and the mol d'art melters).

since i love having toys, i'd love a mol d'art...that'll be my next "investment", but in the meantime, as i'm not doing a dozen or more (i don't think i even have a dozen molds), my setup works fine.

#86 David J.

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Posted 16 November 2006 - 10:57 AM

The ebay supplier for Mol D'art quoted me $38 US for additional pans so I could keep my different types of chocolate in their own pan and swap them into the melter when I want to work with a particular type. I think that I will start with one 6kg melter and add a second only if I find that I really want to work with large amounts of two types at once.

Question for those with melters: How many do you run at once?

#87 dans

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Posted 16 November 2006 - 11:05 AM

At the JPW class at Notter's school lasat month, there were three mold'art machines running. Two 12Kg units (rectanular) and a 6Kg (round). The 12Kg had dark and milk while the 6Kg had white.

As others have mentioned, JPW said time and again not to go by temperature. You need to know what tempered chocolate looks and 'feels' like. The chocolate could be starting to thicken even though the temperature is correct. He was also quick to point out that a heat gun and a handy supply of pellets to warm or cool the chocolate in the machines was the best way to adjust the temperature.

Now if I could just swing the cash to buy a couple of these machines...

Dan

#88 Kerry Beal

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Posted 16 November 2006 - 11:25 AM

The ebay supplier for Mol D'art quoted me $38 US for additional pans so I could keep my different types of chocolate in their own pan and swap them into the melter when I want to work with a particular type.  I think that I will start with one 6kg melter and add a second only if I find that I really want to work with large amounts of two types at once.

Question for those with melters:  How many do you run at once?

View Post


I only have one, the time I tend to use it is when I'm molding lots of huge bunnies before easter. So I usually temper dark and white in the microwave then use the mol d'art for a large amount of milk.

#89 alanamoana

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Posted 16 November 2006 - 11:33 AM

The ebay supplier for Mol D'art quoted me $38 US for additional pans so I could keep my different types of chocolate in their own pan and swap them into the melter when I want to work with a particular type.  I think that I will start with one 6kg melter and add a second only if I find that I really want to work with large amounts of two types at once.

Question for those with melters:  How many do you run at once?

View Post


that's what i thought. consider that average price for standard hotel pans (which are probably not interchangeable with the mol d'art pans) is about $20 and often cheaper. they get you coming and going!

#90 choux

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Posted 16 November 2006 - 01:10 PM

I don't know about the hotel pans, they look about the same size, but I haven't really had the time or need to check it out. Next time I head to the city to the restaurant supply store I will pick one up.





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