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CDN TCH130 Glass Chocolate/Candy Tempering Thermometer
Purchase options and add-ons
Brand | CDN |
Age Range (Description) | Adult |
Included Components | Glass Chocolate/Candy Tempering Thermometer |
Outer Material | Glass |
Display Type | Analog |
Product Care Instructions | Wipe Clean |
Unit Count | 1.0 Count |
Model Name | FBA_TCH130 |
Upper Temperature Rating | 125 Degrees Fahrenheit |
Response Time | 500 Milliseconds |
About this item
- For precise chocolate tempering-High visibility scale
- Measurement Range: 40 to 130 Degree F
- Durable laboratory glass-Non-mercuric column
- Comes with a protective case- instructions included
- 5 year limited warranty
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From the brand
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CDN was founded in 1984 by the late Richard Murtagh, an engineer by profession and a cook at heart. CDN specializes in measurement tools, with a wide assortment of thermometers, timers and scales. We are a global category leader with the personal service and commitment of a business that has been family owned for over 35 years. All over the world, people rely on CDN for product innovation, quality and value.
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Product information
Brand | CDN |
---|---|
Age Range (Description) | Adult |
Included Components | Glass Chocolate/Candy Tempering Thermometer |
Outer Material | Glass |
Display Type | Analog |
Product Care Instructions | Wipe Clean |
Unit Count | 1.0 Count |
Model Name | FBA_TCH130 |
Upper Temperature Rating | 125 Degrees Fahrenheit |
Response Time | 500 Milliseconds |
Reusability | Reusable |
Product Dimensions | 0.25 x 0.25 x 12 inches |
Item Weight | 1.76 ounces |
Manufacturer | Component Design Northwest |
ASIN | B000V5RSPO |
Item model number | TCH130 |
Customer Reviews |
4.1 out of 5 stars |
Best Sellers Rank | #248,820 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #113 in Instant-Read Thermometers & Timers |
Is Discontinued By Manufacturer | No |
Date First Available | May 5, 2003 |
Warranty & Support
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Product Description
The TCH130 is designed to help you make superior chocolates and a wide range of low temperature based candies. The TCH130 is made of durable laboratory glass, it has a non-mercuric column and is engineered to give you the precise measurement accuracy necessary for successful chocolate tempering. Comes with a protective storage case. Chocolate tempering — melting and then cooling chocolate to a predetermined temperature —is a necessary process for achieving professional quality chocolates in the home. When chocolate is melted and then cooled it can crystallize into several different forms. For the chocolate to set up with a nice sheen and to maintain firmness at room temperature the cocoa butter must form beta crystals. Tempering forces the correct crystalline pattern. Although chocolate that is simply melted and then re-hardened will probably taste as good, it will not have the glossy appearance or “snap” of tempered chocolate. It will look dull, and will not maintain a desirable texture. Also, untempered chocolate will be more likely to melt at room temperature. A. How to Temper Chocolate: Any chocolate you purchase will already be tempered when it leaves the factory. However, once it is melted for coating other items it will have lost its tempered properties. To regain the correct tempered property:
1. In a double boiler with barely simmering hot water, stir the chocolate with a rubber spatula or wooden spoon. Heat the chocolate to 120–125°F. It helps to begin with small, uniform sized pieces of chocolate.
2. Remove the bowl from the heat and cool the melted chocolate to 86°F. Adding small pieces of already tempered chocolate can do this.
3. Raise the temperature of the chocolate by setting the bowl back over the pan of hot water for brief intervals (10–15 seconds). Keep an eye on the temperature. For white and milk chocolate, reheat to a maximum of 88°F, 90°F for dark chocolate.
4. The chocolate is now tempered and can be used for dipping or coating, but it must remain in the 86–90°F range. Continue passing it over the pan of hot water to maintain the proper temperature.
Featuring advanced technology, quality construction, easy-to-read displays and user-friendly operations, CDN thermometers are essential tools in any kitchen. CDN covers the thermometer with a five-year limited warranty.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, readability, accuracy, and value of the thermometer. For example, they mention it does its job perfectly, is very easy to read, and is calibrated well. That said, opinions are mixed on ease of use.
AI-generated from the text of customer reviews
Customers like the quality of thermometer. For example, they mention it works well, does its job perfectly, and provides consistent results every time. Some say it's more reliable than a digital thermometer, and perfect for their needs. That said, some complain about the packaging.
"...I know...totally Mickey Mouse. But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube...." Read more
"...More reliable than a digital, which may not be calibrated properly." Read more
"...to read than a typical candy thermometer because the temperature range isn't very wide, as you don't need it to temper chocolate...." Read more
"...Arrived cracked in two, broken, damaged. It’s someones responsibility to pack a glass thermometer with care." Read more
Customers find the thermometer very easy to read. They say it's ideal for tempering chocolate, and does not need batteries. Customers also say it is simple and easy to hold and read.
"...Reaction time to temperature changes is rapid and it is easy to read. More reliable than a digital, which may not be calibrated properly." Read more
"This is a great thermometer! It's much easier to read than a typical candy thermometer because the temperature range isn't very wide, as you don't..." Read more
"...it to my double boiler to secure it at an angle, and it was very easy to read...." Read more
"...The thermometer was much bigger than I expected and it is really easy to hold and to read. Tempering cocoa butter really takes a lot of patience...." Read more
Customers like the accuracy of thermometer. They say it is easy to read and clean, and seems to be calibrated well. Some like the ability to read half degree steps.
"...But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube. Treat it gently...." Read more
"...it against, it gave me the temperature of the chocolate quickly and accurately, even through the chocolate that had dried onto it...." Read more
"Seems to be calibrated well. I like the ability to read half degree steps...." Read more
"Not an accurate product. It was 4 degrees off compared to multiple other thermometers I have." Read more
Customers appreciate the value of thermometer. They mention that it has a good price and is cheap.
"...It's a great buy for the price!" Read more
"...Good price." Read more
"Good quality, good price. I used it for tempering chocolate for molding. It is made of glass and a little heavy than I expected but of great quality...." Read more
"Good reviews and cheap, sounded like a winner...." Read more
Customers find the thermometer ideal for tempering chocolate. They say it's easy to read, does not need batteries, and is very useful for chocolate. Customers also mention that it'll help them make truffles.
"...reading every time the temperature changed, and so the chocolate tempered beautifully. My truffles looked great!..." Read more
"Easy to read...much larger than expected, but very useful for chocolate...." Read more
"This thermometer is extremely helpful in making truffle. I could monitor the temperature rises & drops...." Read more
"Makes tempering chocolate much easier, compared to using any other thermometer...." Read more
Customers are mixed about the ease of use of the thermometer. Some mention that it's very quick and accurate, with a high degree of accuracy. However, others say that the temperature will go up but it won't go down, the water bath changes temperature very slowly, and the readings are a little small to read.
"...But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube. Treat it gently...." Read more
"...The water bath changes temperature very slowly. This will allow you to hold the chocolate at the correct temperature for a long time...." Read more
"...Reaction time to temperature changes is rapid and it is easy to read. More reliable than a digital, which may not be calibrated properly." Read more
"...It gave me a quick, accurate reading every time the temperature changed, and so the chocolate tempered beautifully. My truffles looked great!..." Read more
Customers are dissatisfied with the stability of thermometer. They say that it has the tendency to slip when in a pot or saucer, and it's hard to keep the thermometer in place.
"...It is hard to keep the thermometer in place. I would keep sliding & tip over from the bowl." Read more
"It works fine but has the tendency to slip when in a pot or saucer. It's also so long that needs to be supported all the time." Read more
"The temperature will go up but it won't go down. The chocolate nearly solidified before the thermometer started to go down...." Read more
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Top reviews from the United States
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We were never allowed to use water, or even wash our hands while tempering. Paper towels were all that were allowed. Water/steam/humidity is the enemy of chocolate and will cause it to seize...and then its not really good for much but hot cocoa. Because tempering machines are so expensive, my professor actually made some boxes for our class out of plywood, lined with thermal double-sided bubblewrap insulation (from Home Depot, $11) and used two light bulbs on dimmer switches to control the heat. Brilliant!
I haven't gotten around to building one yet, so I just use a shallow cardboard box (no, really) and tape it shut. I cut out a hole big enough for the bowl, and then place a heating pad in the bottom of the box (seriously...) that is controlled with Lo, Medium and High (I did line the box with the insulation, which makes it more sensitive to the heating pad controls, but it will work without the insulation, too.). The chocolate is actually melted in the microwave (30 seconds at a time, stirring in between until the correct temp is reached), then the bowl is placed in it's cutout in the box and seeded with room temp chocolate until lowered to the correct temp (cooling can also be done by setting the bowl on a marble countertop or cool surface, even the fridge (for no more than a couple minutes at a time)...and stirring). Then, the heating pad is turned on to keep the chocolate at the correct temp while I'm working with it. With this thermometer, I actually duct taped a clamp to the side of the box and it holds the thermometer off the bottom of the bowl, so is hands free. I know...totally Mickey Mouse. But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube. Treat it gently.
I make moulded chocolates with ganache centers that I sell every year for the Christmas season. They turn out with the same quality as the other professionally made chocolates in this epicurean region. When the season is over, I toss the box. The heating pad has a cover that comes off for washing. I just leave it off while I'm using it and wipe it down with a sponge after each use. Hey, you work with what you got!
However, if you want to see how the professionals do it, go watch Jacques Torres' tutorials on YouTube. Bonne chance!
Given its temperature range (40-130 degrees F), it won't be good for much else besides tempering, but it's called a "Chocolate Tempering Thermometer" for a reason. All in all, a worthy buy, with bonus points for its price. Just note that it IS glass, so you'll have to be careful with it.
Reaction time to temperature changes is rapid and it is easy to read. More reliable than a digital, which may not be calibrated properly.
Top reviews from other countries
ein temperaturbereich von 20-50 grad. das termometer beginnt erst bei
40 grad.das konnte ich aber nicht erkennen