I'm about 250 ft above sea level, if my garmin bike computer is accurate! I have tried it with sugar syrup solutions and found the same fluctuation on induction cooktops. Since I really prefer induction, I'll do some futher experimenting and investigating. Thanks again for your suggestions.
Thanks for everyone's feedback. Ruth, I also called tech support at Thermoworks and they told me the few thermometers they checked were not affected by induction cooktops. However, they have received calls from some customers mentioning this issue. Ruth, are you using a portable induction cooktop or one that's part of a range? @Gap, I think you may be on to something. Because I have way too much time on my hands I tested 3 digital thermometers on a range induction cooktop and a hot cooktop. All three showed fluctuating readings by a several degrees (210-215) on the induction cooktop and did not read 212 F in boiling water. On the hot cooktop the readings were steady and 1 of the 3 read 212.1, one read 213. and one was way off (215). The accurate one is the Thermoworks Calibration Thermometer and worked as expected on the hot cooktop. Since the other two thermometers are only accurate to within about 2 degrees, I suppose they worked as expected on the hot cooktop too. So, it appears all of my digital thermometers are affected by my induction cooktop.
Dear 'Chocolate Lifers,'
I was hoping to get some advice on using a digital thermometer with induction cooktops. I have tried both a probe type (Maverick CT-03 Oil and Candy Thermometer) and a cable type (Thermoworks Chefalarm) thermometer and, neither appears to give consistent readings. I tested both of them in a pot of boiling water and noticed that the readings of each thermometer fluctuated by several degrees depending on the power setting. I am assuming that the magnetic field from the cooktop is affecting the digital thermomers? So, are there any digital thermometers that can work with induction cooktops? Or, should I just go back to a hot cooktop? I've considered the old style glass thermometers but, find it hard to read and not as precise as digital ones.
Thanks in advance for your suggestions.
Alan B
Hi Jeff,
Thank you for these guidelines. That's exactly what I've been looking for. I'll start by increasing the corn syrup slightly, with a corresponding decrease in caster sugar and see how this affects crystallization and flow.
Cheers,
Alan
I would appreciate any suggestions on how to prevent delayed crystallization of my caramels. I have been using Recchiuti's Fleur de Sel recipe from his 'Chocolate Obsession' book which uses the dry technique for making caramels. I've noticed that my caramels start graining up about a week out, despite enrobing them in chocolate and storing them in a sealed container to hopefully limit moisture attraction. I'm wondering if there isn't enough 'doctoring agent' in this recipe? Here is my current recipe:
5 drops Lemon Juice
298 g Sugar
1/2 Vanilla Bean
232 g (1 cup) whipping cream
38 g light corn syrup
14 g 82% Butter
1/2 tsp fleur de sel
Are there any general guidelines for the ratio of corn syrup to sugar? If I do increase the corn syrup and decrease the sugar by equal amounts, will this affect the texture of the caramels.
Thanks in advance for your suggestions.
Alan
Thank you very much for the suggestions. My room is at around 68 F, but I did neglect to warm the molds prior to filling them 
I wasn't sure what this defect was called--thank you for explaining that this is a release mark.
Best wishes,
Alan
I am new to The Chocolate Life and would appreciate the group's thoughts on this recurrent problem I'm having with bar molds. I have attached a couple of pictures of recent snafus. After filling my well-cleaned polycarbonate molds with precystallized dark chocolate (from Guittard), I place them in the refrigerator for around 10-15 minute and then place the molds at room temperature for a few hours before releasing the bars. As the photos DSCF1724.JPG and DSCF1729.JPG show, there are dull spots on the bars and corresponding thin amounts of chocolate on the mold. The locations of these defects changes with subsequent moldings. This leads me to think this is not due to a defect in the polycarbonate mold, but rather a problem with how the chocolate is setting up. The chocolate that I am using appears to be properly precrystallized. I'm wondering if refrigeration could be playing a role?
I would appreciate any thoughts on the cause of this problem and possible solutions.
Thanks, in advance, for your advice.
Alan B
