I also purchased 2 of the Thermoworks thermometers and was not impressed. Readings off the wall. We decided to purchase a couple of digital thermometers from Amazon based upon a chef consultant we hired. We calibrated both (2 degrees off both) and use them with lots of success. Nice magnetic feature and long cord.
https://smile.amazon.com/gp/product/B00046YFHE/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
Hi! I use both Guittard couverture and coating chocolates for my line. The coating chocolate is new and I've been working with it for a few days now. Here's the problem. The document provided to me says to melt the A'Peels (dark, milk and white) to 120-130 then cool to lower degree (no tempering required) to achieve desired finish. I cooled to 110 and got bloom. So then I checked with a chef consultant who said I should never take milk chocolate above 115. So I tried that and cooled between 105 - 110 and still got bloom.
Anyone else work with the A'Peels that can share your experiences and suggestions?
