Chocolate thermometers
There are 15 products.
A chocolate thermometer is the most important tool for tempering: only when couverture passes through the right temperatures do stable cocoa butter crystals form. The result is pralines and bars with a shine, a clean snap and easy release from the mould. Here you will find thermometers to suit every way of working.
Infrared, probe or spatula with thermometer?
- Infrared thermometers measure without contact in a matter of seconds. However, they only read the surface – so stir the chocolate thoroughly before each reading.
- Probe thermometers measure inside the mass and are also suitable for sugar syrup, ganache and caramel. Folding and waterproof models are particularly easy to store and clean.
- A spatula and whisk with built-in thermometer combine stirring and measuring in one step – ideal for tabling and for cooking custards and creams.
Tempering curves: the guide values
For dark couverture, the rule of thumb is: melt at 45–50 °C, cool to 27–28 °C and rewarm to 31–32 °C. Milk chocolate is worked at 29–30 °C, white chocolate at 28–29 °C. These are guide values; the tempering curve on your couverture packaging always takes precedence.
Frequently asked questions about chocolate thermometers
Why does my infrared thermometer show different readings?
Because it only measures the surface. At the edges and on the surface, chocolate cools faster than in the centre. Stir well and take several readings in different places.
Can I use an ordinary kitchen thermometer?
Yes, as long as it responds quickly and reads to at least 1 °C. When tempering, just one or two degrees make all the difference.
How can I test whether the chocolate is properly tempered?
Spread a little chocolate on a piece of paper or the tip of a knife. If it sets glossy and streak-free within a few minutes at room temperature, it is ready.
To go with them, take a look at our tempering & melting machines, couverture chocolate and coloured cocoa butter, which also needs to be tempered.