ALDKitchen Chocolate Melting Pot | Professional Chocolate Tempering Machine with Manual Control | Heated Chocolate | 110V | (Single (1.2 kg)

The problem is always how to dip lovely, smooth-looking objects. For the yummy centers, how about colored chocolate casings? When I purchased ChocoVision C116MINIREV1 Rev Chocolate Tempering Machine, Mini by ChocoVision about ten years ago, the first problem was solved. This has beautifully tempered my chocolates, reducing the number of ugly streaked and spotty chocolates to just a few. The next problem was finding a way to keep the tempered chocolates at the right temperature. I wasn't satisfied with the electric frying pan method, and reheating in the microwave is a pain! As a result, I did a lot of research to find a way to keep the heat in. There are very few options for the home chocolate hobbyist (though I dipped over 1000 chocolates this year) who does not want to spend $800. br>br>After deciding on this machine, I was disappointed by its small and low-quality pan (4x6) when it arrived. However, it does a good job of retaining heat- It lasts for hours, is simple to operate, and can hold two batches of melted chocolate. I used a dipping folk to dip straight from the pan. While I scraped up the last of the chocolates to make nut clusters, it kept it warm. Yesterday, I checked the temperature about 15 times during the many hours of dipping, and it stayed at a nice, consistent temperature. At 30 c. I dipped the milk chocolate at about 88' and was able to make attractive signatures on the candy, which cost 40 cents. For dark, it was around 90'. I noticed that the range I dipped in fluctuated less than the reheat-able range. The chocolate was cooler and set up faster when I used the microwave method. br>br>There is only one problem: this is a Chinese-made product. For $75, I could have purchased it from another website. I purchased it through Amazon for $118 plus shipping in order to get a better company guarantee. Hummm.

Jaziel Berg

| Feb 15, 2021

Because the temperature dial was several degrees off, I'm deducting one star. Because you can't rely on the dial to give you a reliable gauge when tempering chocolate in this machine, I strongly advise you to use a thermometer to ensure you're getting it to the correct temperatures.

Michelle Cooper

| Aug 16, 2021

It is a waste of money because the product does not keep the temperature consistent with the machine's labeled temperatures. Return postage and merchant deductions 30% for "restocking" must be paid by the customer. a poor decision.

Aubriella Wallace

| Feb 08, 2021

While coating chocolate, I've learned to turn the heat up all the way so that the temperature in the pan stays consistent while the cold/cool candy is being coated. I used 40°C melting chocolate, which stayed at that temperature until the coating was finished. As suggested by other reviewers, I verify with a candy thermometer. Testing: The temperature was accurate with water in the pans given enough time, but I was too impatient to wait because it took me too long. I simply turn it all the way up until the desired temperature is reached, then set the dial to the temperature I want to maintain until I begin dipping chocolate, at which point I turn it back all the way up. During a test, I also noticed that the temperature never reached the maximum temperature indicated on the dial (85°C), but it did get hot enough for chocolate but not for caramel melting. It reached its maximum temperature of 55 degrees Celsius and stayed there for a couple of hours before I turned it off, assuming it would not reach 85 degrees. However, I like it because it makes coating chocolate very simple, but I wish it was a little hotter. br>Information about the author: Here's a candy maker who's just starting out. Those cake pops, on the other hand, were insanely delicious.

Ayden McCarty

| Dec 25, 2021

It was ideal and made everything a lot simpler! He didn't have to worry about the temperature when he melted the chocolate. It was less stressful, and the candies turned out perfectly! This is something we do once or twice a year, and it works well for us. There are no issues!.

Jaylee Clements

| Jul 06, 2021

Chocolates made with dairy milk, both dark and white. A small batch of chocolate was tempered with this tool. It's an excellent item to have because it maintains temperatures and works well in commercial kitchens! nhiar is a website that you should check out. com for photographs of the exquisitely tempered chocolates - lustrous, vibrant, and delectable!.

Lydia Bond

| Apr 04, 2021

It appears that this is correct. Without the pot, I was unable to get the hot plate to heat up. I hadn't realized that without the pot, the temperature on the hot plate wouldn't rise to the proper level for testing. So far, the reading from the pot has proven to be accurate. Almosy returned this as well as a temperature gun, but it appears that I don't have to. I believe they can improve the product's appearance so that the quality matches the price; it currently appears to be dorky. It looks like some elderly people with no design skills threw it together and slapped a shoddy paint label on it. Lol.

Amos Vincent

| Sep 24, 2021

I had been waiting weeks for this product to arrive, and I was going to make chocolate magic with it today. I was washing up the cutting board and getting tools out when I went to check on the progress of my chocolate, which was just beginning to melt. The machine was bone-chillingly cold and had lost its ability to heat.

Rhett McCormick

| Feb 14, 2021