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cslas

Mol d'Art on sale?

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Hi all,

 

Maybe I'm getting ahead of myself, but I was looking at the 6 kg Mol d'Art melters on a couple of sites today and I noticed they seem to be marked down by about $100/$150 USD. TCF is selling them for $545 USD, while Technobake has them for $550 USD. Ordinarily, I'd have figured it was just a sale, but I noticed that on the Technobake site, at least, they seem to be in the clearance section. I'm relatively new at shopping these, so I could totally be misreading this, but I figured I'd ask. Does anybody know if there's something going on with them? Are they being discontinued? Are these amazing deals or just the regular price? They seem to be in stock and not discounted on the actual Mol d'Art site.

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Don't know, but that's a good price and I do recommend Mol d' Art.  I have the 6kg and 24 kg. 

 

The chocolate does take some attention to get and stay in temper in the melter, but all of the small tabletop tempering machines are so small, I think you can do more for less $$ with a melter and an EZ Temper.

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I know I am in a minority on eGullet, but I use a tempering machine, specifically the Chocovision Delta. It can temper up to 7.7kg at a time and as little as 1.4Kg (which comes in handy when you are not making a lot of chocolates at a time). It can handle more than the stated maximum if you have additional chocolate melted and ready to add to the bowl. Its advantage to me is that I premelt the chocolate overnight, pour it in, set the control, and can do other things while the machine does its job, raising the temp to the desired highest point, then down to the lowest point for tempering, then up to the working temp. Its thermostat keeps the chocolate in temper for a long time (with, of course, the usual adjustments needed to deal with overtempering). The biggest downside is its cost, which is $2,329 (though it can be found for a little less than that). That's a lot more than the Mol d'art, but it also does a lot more. Another downside is that dumping chocolate out of molds requires considerably more attention than is needed when using a melter, simply because the Delta bowl is round, whereas the Mol d'art container is rectangular.

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Posted (edited)
4 hours ago, Jim D. said:

I know I am in a minority on eGullet, but I use a tempering machine, specifically the Chocovision Delta. It can temper up to 7.7kg at a time and as little as 1.4Kg 

 

Thats bigger than I though, I was under the impression it maxed out at 5 kg or less. 


Edited by pastrygirl (log)

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12 minutes ago, pastrygirl said:

 

Thats bigger than I though, I was under the impression it maxed out at 5 kg or less. 

 

The higher number is when using their so-called "holey" baffle, which allows some chocolate to flow through the baffle, so the whole bowl can be filled. I have never used it, and it strikes me that the level of chocolate in the front section (where one dips a ladle) would reach a lower level sooner, but I don't know that for a fact.

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for what it's worth, I have a second-hand 3kg moldart melting bowl that I've had for seven years, it's still rock solid.

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3 hours ago, Beets3 said:

DR in Canada is having a big sale .

Who's DR? 

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9 minutes ago, pastrygirl said:

A chocolatier's wonderland 😍

https://dr.ca/

 

Thanks! This is making me want to drive up tonight. :) I'm only about 4 hours away from Montreal.

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I love my Mol d'Art! Was the first piece of equipment I bought when I first started with chocolate. I got rid of a lot of stuff in the past few years, but that one will be buried with me 🤣.

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Vanessa

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On 8/27/2019 at 7:25 AM, Kerry Beal said:

There are a number of new digital melters these days - competition maybe?

 

Why not phone and ask?

By digital meter, do you mean one with a digital temperature reading vs. a dial? 

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7 hours ago, cslas said:

By digital meter, do you mean one with a digital temperature reading vs. a dial? 

Yes - and most of them have a probe that goes into the pan. Mold'art also makes one with a digital readout - it does not have a probe. 

 

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On 8/27/2019 at 11:56 AM, Jim D. said:

I know I am in a minority on eGullet, but I use a tempering machine, specifically the Chocovision Delta. It can temper up to 7.7kg at a time and as little as 1.4Kg (which comes in handy when you are not making a lot of chocolates at a time). It can handle more than the stated maximum if you have additional chocolate melted and ready to add to the bowl. Its advantage to me is that I premelt the chocolate overnight, pour it in, set the control, and can do other things while the machine does its job, raising the temp to the desired highest point, then down to the lowest point for tempering, then up to the working temp. Its thermostat keeps the chocolate in temper for a long time (with, of course, the usual adjustments needed to deal with overtempering). The biggest downside is its cost, which is $2,329 (though it can be found for a little less than that). That's a lot more than the Mol d'art, but it also does a lot more. Another downside is that dumping chocolate out of molds requires considerably more attention than is needed when using a melter, simply because the Delta bowl is round, whereas the Mol d'art container is rectangular.

 

 

Maybe I've imagined it, but is the Delta a new version of the ChocoVision Revolation X3210?

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36 minutes ago, cslas said:

 

 

Maybe I've imagined it, but is the Delta a new version of the ChocoVision Revolation X3210?

 

Yes, I think it's more computerized than the earlier model.

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@Desiderio can you help me understand how you use your mol d’art? I got one but still trying to work it into my routine (I make small batches, usually tempering only 1-2 kg at a time, tabling method.) do you melt in the mol d’art then temper by tabling? Or seed method? Then back into the melter for working? That’s what I tried but I had issues with the chocolate getting to thick in the melter (over-tempered?), then I left it in overnight and the top half of my chocolate hardened (bottom was still melted. Weird). I want to love my mol d’art like you, but I think I need to learn to use it better. Thanks for any (detailed) advice! :)

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11 hours ago, sbain said:

@Desiderio can you help me understand how you use your mol d’art? I got one but still trying to work it into my routine (I make small batches, usually tempering only 1-2 kg at a time, tabling method.) do you melt in the mol d’art then temper by tabling? Or seed method? Then back into the melter for working? That’s what I tried but I had issues with the chocolate getting to thick in the melter (over-tempered?), then I left it in overnight and the top half of my chocolate hardened (bottom was still melted. Weird). I want to love my mol d’art like you, but I think I need to learn to use it better. Thanks for any (detailed) advice! :)

 

tl;dr: Maintain your melt tank with a heatgun as you work.

 

Temper the chocolate as per your preferred method. I table mine, but everyone is different. Once you're tempered it, it goes back into the tank which is now set at the working temperature of the chocolate. The chocolate will thicken in a holding tank, because it's not a tempering machine, it's just holding it at one temperature and the crystallisation process isn't static, it's always occurring when the chocolate is cool enough. That's why when you left it overnight the top was hard and the bottom (where the heat is generated) wasn't. You can't leave a melt tank for long periods of time and expect the chocolate to stay in working condition, because that's not how chocolate works. Once you've tempered it, you'll need to heat it occasionally with a heat gun (how often depends on how much is in the tank, what your room temp is, how much you're stirring it etc etc) to melt out the excess crystals that are forming. There's no point (in my opinion) leaving it at the working temperature overnight because the amount of heat you'll need to add to melt that top layer will melt every other crystal in there as well and you just need to re-temper anyway, so might as well leave it at 45C overnight.

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