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Post by brogat on Aug 17, 2013 19:24:47 GMT -5
Hey everyone! A few of my engineer friends and I have developed and repurposed a sous-vide cooking tool that actually works really well to help automate the tempering process for chocolate. Ive used it for a few of my personal batches and it works like a charm (I'm terrible at tempering). We only have a couple left in stock of our first run and the site can be found at sousset.co/ We have set it up to where you can actually set certain temperature checkpoints using your smart phone or computer for your chocolate to rise and fall to by controlling your heating element. Very high tech We would love for you to try one out! I've added in a promo code CHOCO2 to get $20 off and basically sell at cost in return for some serious feedback! Thanks! Brock
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Post by Ben on Aug 19, 2013 14:23:48 GMT -5
Hi Brock.
Very interesting. I've been thinking of using something like this for a conche I've been thinking about building.
Do you have any other pictures of it? I'd be interested in seeing the controls/display. Also, how does it interface with a phone or computer?
Thanks, Ben
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Post by BradOnHolidays on Aug 20, 2013 1:08:07 GMT -5
How do you control the temperature of your burner? Even at their lowest temperature, all induction burners and other cooking devices can burn chocolate very easily if it's not constantly stirred...
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gap
Apprentice
Posts: 390
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Post by gap on Aug 20, 2013 1:17:11 GMT -5
I'm guessing the machine is similar to the one I used here - see the video. chocolatetalk.proboards.com/thread/1278/temp-control-conching-wet-grinderTraditionally the machines aren't used the way I have in my video. Rather than plug a heatgun in, you plug a hotplate in and sit a saucepan on top. Thermometer into the saucepan and the control box turns the hotplate on and off in very short bursts to maintain your temperature setting. I think this is what the device mentioned here is doing except you fill the saucepan (or other container) with chocolate instead of water. I haven't used this machine but it is a low temperature setting they are talking about to maintain the chocolate working temperature - I don't think my Sous Vide Magic will maintain such low temperatures. And Brad is right, you will still need to manually stir - but that is no different to any melting tank.
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Post by Ben on Aug 20, 2013 8:07:57 GMT -5
Yeah, my guess was that it worked similar to the Sous Vide Magic from your video, gap. I'm just interested in seeing the interface and how it works via computer.
From the Sous Vide Magic manual: Temperature control range: +5 °C (41°F) from room temperature to 175 °C (347 °F)
So, it looks like it could maintain tempering temperatures, too.
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gap
Apprentice
Posts: 390
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Post by gap on Aug 21, 2013 2:58:21 GMT -5
Interesting - thanks Ben.
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Post by lyndon on Aug 21, 2013 7:50:11 GMT -5
In terms of temperature control and avoiding extreme bursts of heat it might work best with a slow cooker rather than a hotplate?
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