cookielady

I never had any luck with it for tempering chocolate. It is now just sitting on a shelf in the garage gathering dust!. I'll stick with my Chocovision Rev2.

Thanks Kerry. I found their website and they have a mold I have been looking for (I had found it on another site but it was way too expensive, Tomric has it much cheaper) I will get it next month after the holidays - Christmas has been expensive with gift buying for grandchildren and great grandchildren. Tomric certainly has a great selection of molds, so am hoping they will ship to residences as I would love to get more molds.

Ah! That makes sense

I didn't know you could make ice cream in it! You can't change the temperature in the automatic tempering mode - I tried. But if it does hold the correct temperature I could try the manual mode. For dark chocolate I need to melt it to 120 deg F then cool it down to 85 deg F to temper it, with milk chocolate and white chocolate the melting temperature is 110 deg F and then cool down to 83 deg F.

I had called Kitchenaid and was told I could alter the temperature in the chocolate mode - need to melt dark chocolate at a different temperature than milk or white chocolate and temper it at a different temperature. This turns out not to be true. Also when the machine showed the temperature was 104, I checked it both with a chocolate tempering thermometer and a thermopop thermometer and the temperature was not 104 it was only 90. I have had it for over 30 days and my husband threw out the box it was in so can't return it. (I always tell my husband not to throw away boxes until we are sure we don't need to return an item - and you would think after 43 years of marriage he would know!) BTW Kerry, does Tomric ship to residences or are they strictly for professionals??

I have come to the conclusion that this machine is useless for tempering chocolate.

I made a batch of chocolates - but I screwed up! (although the chocolates were fine and have all been consumed <g>) I had pressed the button twice like it said, and I can't remember what I did but it wasn't showing the chocolate tempering mode. I set the temperature for 120^ as I was using dark chocolate (Callebaut Belgian chocolate). As I hadn't set the machine right, it wasn't in tempering mode, so I didn't get the ADD stage. When the chocolate melted I set the temperature to 85^ for tempering. I coated the molds fine, but after I filled the molds and it was time to seal them the chocolate had cooled down too much, but I sealed the chocolates anyway. I will be making a batch of milk chocolates next week so will be able to answer you better. You say the chocolate hadn't melted? Was it a solid block? You should have chopped it into smaller pieces or used the discs. What chocolcate were you using?

I just got the Precise Heat Mixing Bowl - mostly for tempering chocolate. Instructions leave a lot to be desired. But for the temper mode it says to press the Manual/Chocolate button 2 times. The Chocolate indicator will flash and the temperature will display. (does not say to change the temperature). Press the Start/Cancel button "preheating will display. During preheating add 3/4 of the chocolate into the Precise Heat Mixing bowl. After 2 minutes of preheating the chocolate will begin to visibly melt. Begin stirring. Use the flex edge beater and the Stir setting on your stand mixture. Once the Precise Heat Mixing bowl is preheated, a tone will sound. Display will flash between "104F" and "Add" When ready to add the remaining chocolate press the Temperature/Time selection toggle button and add the chocolate in small amounts until the desired temperature is reached. This is where I have a problem, dark chocolate needs to be melted at 120^F, and Milk/White chocolate needs to be melted at 110^ F. then cooled down to 85^ and 83^ respectively. 104^F is not high enough to melt for tempering. But it does not say you can alter the temperature during that first stage, only mentions changing temperature for the cooling down stage. Going to do a batch of chocolate today or tomorrow to see how it turns out.