Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Has anyone tried induction cooking as a method for either tempering chocolate or keeping tempered chocolate warm?

I doubt you'd have enough fineness of control for tempering or keeping chocolate in temper.

I have an induction burner at work that is handy for many things, but the lowest setting is 100F and the temperature increases are increments of 10 degrees, so not suitable for holding tempered chocolate. A different model with different increments or that went below 100 might be useful, but I have no idea if that exists.

Share this post


Link to post
Share on other sites

A few months ago I bought a 12kg MoldArt Melter, works perfectly, the issue that I have it is too big for my use, I tried to sell on Ebay with no luck if anyone here is interested pls let me know!

I'm asking for $450, only used a few times for small batches!

Share this post


Link to post
Share on other sites

BritoJ: Iknow someone who has the 12k and divides it into 2 x 6 with 2 hotel pans, have u tried that?

Share this post


Link to post
Share on other sites

BritoJ: Iknow someone who has the 12k and divides it into 2 x 6 with 2 hotel pans, have u tried that?

Standard north american hotel pans won't fit in a Mold'art.

Share this post


Link to post
Share on other sites

I'm having the same problem. I've had mine for a couple of years and the 12kg unit is too big for my use. You have to keep at least 10 lbs in it for optimal use. Might see if I can find someone who would trade a smaller one + cash (whatever the difference is ).

Luis

Share this post


Link to post
Share on other sites

  • Similar Content

    • By thepastryincident
      This recipe is a great starter for people getting used to working with chocolate. I use Abuelita Mexican chocolate to add a bit of spice and crunchy. Super delicious and easy to make. 
       
      http://www.thepastryincident.com/hotcocoatruffles.html
       
      Xoxo
      The Pastry Incident
       

    • By CCB
      I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
    • By anonymouse
      I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes.  However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
       
      - "Fruit ganaches" and "Fruit and caramel ganaches".  I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
       
      - "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
       
      - "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
       
      - "Fruity delight" - looks like a fairly light dessert to go into a parfait glass.  Has anyone done these and how do they turn out?  How do they compare to the sabayon-based ones in the Boiron ice cream book?
       
      I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
       
      Thanks for any advice.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×