Ingenious help with chocolate candy.

I place each year at Christmas time ago a large amount of chocolate as a gift. This year there were 378 truffle balls, plus a lot of cut pralines. This Hobbyconfiserie excesses found so far only once a year, because I was working with couverture always very time-consuming and nerve-consuming. With this temperature control that is in fact quite different. Only a small drawback: you have much more time to plan for melting the chocolate, as if this is done in a conventional water bath (which also always the danger of overheating the chocolate is). To 1 kg chocolate (Callet, no block!) Is melted, can loosely pass 2 hours. But after the work is totally uncomplicated and comfortable. The device keeps the chocolate to a perfect processing temperature (if set correctly), and there is no need constantly the bowl sat back on's water because the ground has become too hard to subsequently temper again when the temperature is too high. In my course, not too detailed experience, it is recommended that the temperature controller of the unit to turn down to 1 to 2 ° C, when the container is filled only to 1/3 or less. The cleaning of containers and housing is not a problem with a damp cloth (warm to hot water use) to accomplish, even if you have blotted the unit on all sides with much chocolate, which is hardly avoidable.
I have certainly perfect hammer out this season for the first time pralines without any greyness, even the very delicate white chocolate has remained quite smooth. I would recommend the temperature control to anyone who wants to make a hobby sometimes larger amounts of chocolates. For the occasion pralines makers and processors smaller quantities perhaps rather too expensive purchase.