Hi there check out the Swiss chocolate melter. It's Swiss but not that expensive I think
Keeping chocolate in temper
Check out Chocovisions tempering machines, varied sizes and not overly expensive. Sounds like you might be over seeding your chocolate?
I use the Mol d'Art 6 Kg melter just for that purpose and it works great for me. They also make a 3Kg melter. I have no affiliation with the company.
http://www.moldart.be/en/producten/chocolate-machinery/chocolate-melters/
Hello folks,
Any idea how to keep the chocolate in temper. I make one mould, and it gets too thick for a 2nd one, so I will need to heat it carefully each time, and stir like a maniac.
Heard you can buy a chocolate melter and putting the tempered chocolate in it to maintain at working temperature. Seems like a good idea. Any (inexpensive) melters you would recommend? I don't need a huge melter. I'm based in Europe...
Thank you!
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.