3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
Tempering Machines
July 21, 2006
2:15 pm
Almondi
New Member
Forum Posts: 2
Member Since:
July 21, 2006
Offline

I am really new to all this and looking for some advice.

I have recently taken a chocolate making course and learnt the basics of tempering, moulding etc and now want to start experimenting.

There are a number of machines advertised that look as if they may take some of the hard work out of the tempering process. But do they work? If they do which are the best? Where should I go to buy one? Does anyone know where I could pick one up secondhand.

Any advice would be gratefully received.

CA

July 23, 2006
7:48 am
gap
Melbourne, Australia
Member
Forum Posts: 199
Member Since:
October 20, 2005
Offline

There are a few different threads if you do a search on “tempering machine” on the forum, but this is prob the most relevant

http://www.seventypercent.com/…..ng,machine

July 23, 2006
12:02 pm
Almondi
New Member
Forum Posts: 2
Member Since:
July 21, 2006
Offline

Many thanks for your help!!! The thread you suggested was very useful.

I also realised that I was being a bit dumb, given that I requested advice without having first tried the search facility. Sorry for that and thanks for your patience.

October 31, 2011
1:21 am
MarieECPrgCoord
New Member
Forum Posts: 1
Member Since:
October 31, 2011
Offline

Our Ecole Chocolat graduates have been posting their experiences with their tempering machines in our Tempering Machine forum which is also open to the public.  We thought you might like to know about the existence of this very specific forum. Our graduates find useful information here about various Tempering Machines to help them make decisions about purchasing equipment.

 

Also we’d love to have you share your experiences by simply logging in using the instructions on the Forum header.  We never use that login list for anything other than the forum so there are no worries that you will receive any other information from us.

 

Check it out at http://www.ecolechocolat.com see the link to the Chocolate Tempering Machine Forum under Resources in the top of the right column menu.

 

Marie,

Program Coordinator

Ecole Chocolat