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pastrygirl

pastrygirl

I haven't used the chocovision and don't hand dip.  Is it awkward because it holds so little chocolate and you have to keep melting more, or is it about the workflow?

 

I have a food warmer that I bought for bulk melting, only used a few times.  IIRC, it melted fine on low, but then I found an old D&R melter which goes lower and has a temp dial vs low-high.  I'm trying to remember if I even used the D&R last busy season, would entertain offers on either one, pick up in Seattle. 

 

This says low is 140, which is a bit high for chocolate.  Someone else can explain how to make it go lower (pid controller something something?)   https://www.restaurantsupply.com/winco-fw-s600-1500-watt-countertop-electric-food-warmer-fits-6-deep-pan?keyword=&gclid=CjwKCAjww7KmBhAyEiwA5-PUSjbJrnMBP4JoiXzZOIV03e_TkbZbW_4pR9xeHFjC-71VD6O0RIx2AxoCn5QQAvD_BwE

 

The D&R model, it's just a melter.  Not insulated like the mol d' arts but if you just want chocolate melted & ready to add to your temperer ... The one I found was under $100 & missing the side brackets.   https://dr.ca/collections/chocolate-machines/products/tf20-chocolate-tempering-machine-20kg-44lbs

 

Either of these holds up to 20 kg, or you could use smaller pans/inserts. 

 

For 2kg or less I use the microwave on 40-60% power and rarely scorch it. ;)

 

 

 

 

 

pastrygirl

pastrygirl

I haven't used the chocovision and don't hand dip.  Is it awkward because it holds so little chocolate and you have to keep melting more, or is it the work bowl size?

 

I have a food warmer that I bought for bulk melting, only used a few times.  IIRC, it melted fine on low, but then I found an old D&R melter which goes lower and has a temp dial vs low-high.  I'm trying to remember if I even used the D&R last busy season, would entertain offers on either one, pick up in Seattle. 

 

This says low is 140, which is a bit high for chocolate.  Someone else can explain how to make it go lower (pid controller something something?)   https://www.restaurantsupply.com/winco-fw-s600-1500-watt-countertop-electric-food-warmer-fits-6-deep-pan?keyword=&gclid=CjwKCAjww7KmBhAyEiwA5-PUSjbJrnMBP4JoiXzZOIV03e_TkbZbW_4pR9xeHFjC-71VD6O0RIx2AxoCn5QQAvD_BwE

 

The D&R model, it's just a melter.  Not insulated like the mol d' arts but if you just want chocolate melted & ready to add to your temperer ... The one I found was under $100 & missing the side brackets.   https://dr.ca/collections/chocolate-machines/products/tf20-chocolate-tempering-machine-20kg-44lbs

 

Either of these holds up to 20 kg, or you could use smaller pans/inserts. 

 

For 2kg or less I use the microwave on 40-60% power and rarely scorch it. ;)

 

 

 

 

 

pastrygirl

pastrygirl

I haven't used the chocovision and don't hand dip.  Is it awkward because it holds so little chocolate and you have to keep melting more, or is it the work bowl size?

 

I have a food warmer that I bought for bulk melting, only used a few times.  IIRC, it melted fine on low, but then I found an old D&R melter which goes lower and has a temp dial vs low-high.  I'm trying to remember if I even used the D&R last busy season, would entertain offers on either one, pick up in Seattle. 

 

This says low is 140, which is a bit high for chocolate.  Someone else can explain how to make it go lower (pid controller something something?)   https://www.restaurantsupply.com/winco-fw-s600-1500-watt-countertop-electric-food-warmer-fits-6-deep-pan?keyword=&gclid=CjwKCAjww7KmBhAyEiwA5-PUSjbJrnMBP4JoiXzZOIV03e_TkbZbW_4pR9xeHFjC-71VD6O0RIx2AxoCn5QQAvD_BwE

 

The D&R model, it's just a melter.  Not insulated like the mol d' arts but if you just want chocolate melted & ready to add to your temperer ... I snagged a used one for under $100   https://dr.ca/collections/chocolate-machines/products/tf20-chocolate-tempering-machine-20kg-44lbs

 

Either of these holds up to 20 kg, or you could use smaller pans/inserts. 

 

For 2kg or less I use the microwave on 40-60% power and rarely scorch it. ;)

 

 

 

 

 

pastrygirl

pastrygirl

I haven't used the chocovision and don't hand dip.  Is it awkward because it holds so little chocolate and you have to keep melting more, or is it the work bowl size?

 

I have a food warmer that I bought for bulk melting, only used a few times.  IIRC, it melted fine on low, but then I found an old D&R melter which goes lower and has a temp dial vs low-high.  I'm trying to remember if I even used the D&R last busy season, would entertain offers on either one, pick up in Seattle. 

 

This says low is 140, which is a bit high for chocolate.  Someone else can explain how to make it go lower (pid controller something something?)   https://www.restaurantsupply.com/winco-fw-s600-1500-watt-countertop-electric-food-warmer-fits-6-deep-pan?keyword=&gclid=CjwKCAjww7KmBhAyEiwA5-PUSjbJrnMBP4JoiXzZOIV03e_TkbZbW_4pR9xeHFjC-71VD6O0RIx2AxoCn5QQAvD_BwE

 

The D&R model, it's just a melter.  Not insulated like the mol d' arts but if you just want chocolate melted & ready to add to your temperer ... I snagged a used one for under $100   https://dr.ca/collections/chocolate-machines/products/tf20-chocolate-tempering-machine-20kg-44lbs

 

For 2kg or less I use the microwave on 40-60% power and rarely scorch it. ;)

 

 

 

 

 

pastrygirl

pastrygirl

I haven't used the chocovision and don't hand dip.  Is it awkward because it holds so little chocolate and you have to keep melting more, or is it the work bowl size?

 

I have a food warmer that I bought for bulk melting, only used a few times.  IIRC, it melted fine on low, but then I found an old D&R melter which goes lower and has a temp dial vs low-high.  I'm trying to remember if I even used the D&R last busy season, would entertain offers on either one, pick up in Seattle. 

 

This says low is 140, which is a bit high for chocolate.  Someone else can explain how to make it go lower (pid controller something something?)   https://www.restaurantsupply.com/winco-fw-s600-1500-watt-countertop-electric-food-warmer-fits-6-deep-pan?keyword=&gclid=CjwKCAjww7KmBhAyEiwA5-PUSjbJrnMBP4JoiXzZOIV03e_TkbZbW_4pR9xeHFjC-71VD6O0RIx2AxoCn5QQAvD_BwE

 

The D&R model, it's just a melter.  Not insulated like the mol d' arts but if you just want chocolate melted & ready to add to your temperer ... I snagged this for under $100   https://dr.ca/collections/chocolate-machines/products/tf20-chocolate-tempering-machine-20kg-44lbs

 

For 2kg or less I use the microwave on 40-60% power and rarely scorch it. ;)

 

 

 

 

 

pastrygirl

pastrygirl

I haven't used the chocovision and don't hand dip.  Is it awkward because it holds so little chocolate and you have to keep melting more, or is it the work bowl size?

 

I have a food warmer that I bought for bulk melting, only used a few times.  IIRC, it melted fine on low, but then I found an old D&R melter which goes lower and has a temp dial vs low-high.  I'm trying to remember if I even used the D&R last busy season, would entertain offers on either one, pick up in Seattle. 

 

This says low is 140, which is a bit high for chocolate.  Someone else can explain how to make it go lower https://www.restaurantsupply.com/winco-fw-s600-1500-watt-countertop-electric-food-warmer-fits-6-deep-pan?keyword=&gclid=CjwKCAjww7KmBhAyEiwA5-PUSjbJrnMBP4JoiXzZOIV03e_TkbZbW_4pR9xeHFjC-71VD6O0RIx2AxoCn5QQAvD_BwE

 

The D&R model, it's just a melter.  Not insulated like the mol d' arts but if you just want chocolate melted & ready to add to your temperer ...   https://dr.ca/collections/chocolate-machines/products/tf20-chocolate-tempering-machine-20kg-44lbs

 

For 2kg or less I use the microwave on 40-60% power and rarely scorch it. ;)

 

 

 

 

 

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