This is my first time posting on the website, but I just want to say what a wonderful site!! I have read through many posts regarding tempering and they have been very helpful.
We make english toffee and we currently melt our chocolate in a double boiler, but we cannot produce the melted chocolate fast enough. We go through 5-6 pounds of chocolate an hour, 20-40 in one days cooking. Because we cover the final product with nuts, we don’t feel like we need a tempering machine (unless we expand our product line in the future or are convinced it would be better to cover it with tempered chocolate).
I am looking for advice on machines that melt verses temper. I have read the many threads on Chocovision, Hilliard, ACMC and you have offered wonderful advice on those machines. I am tempted to purchase a chocolate tempering machine, but I am concerned about the turn around time for melted chocolate. This is a novice question, but can you continually add chocolate to a machine such as ACMC’s melter and have it melt quickly?
Also, I have noticed Mol D’Art makes “melting containers.” Has anyone used these? How do they compare to ACMC’s or Hilliard’s melters?
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