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LOCAL PICKUP AND CASH ONLY Used Matfer Chocolate Melter, air-heated.. $550.00 OBO Pick up only cash only ~~Ask for Larry 218-363-6910 leave message we screen all incoming phone calls... this is a landline, no texting. Will ignore any email or texts requesting ~~~ Sells new $1,699.00. "Chocolate Melter - Air-Heated - 12kg A simple way to melt and hold chocolate in temper. Hot air melts chocolate and then maintains it at a proper temperature. A digital display (in Celsius only) and a thermostat offers temperature range of 20 to 60 °C. The stainless steel frame is insulated for efficiency and temperature regulation. Easy to remove and clean stainless steel pan with a 26 pound capacity. This machine can also be fitted with stainless steel probe 14" length x 21" width x 7" height. 110 volt, 300 watts. Heat source is electric coil. 68 to 140 °F (20 to 60 °C). 23.25 quarts (22 liters) capacity. Stainless steel

I wanted to share what I learned while starting my small confectioners business what I learned when it came to cooking caramel and other candies on a stovetop with a pot. We seemed to have quite a rough time with scorching at the bottom or our pots especially when it came to cooking caramels. We purchased an induction cooktop off of amazon. I do know that some of them can get pretty pricey but we were able to find a solid unit that has been working for the past couple of years for around 80 bucks. We then got a nice solid bottom pot that would work with the induction unit ( the way that we were able to determine if the pot would work on the unit was we brought a little magnet to the store and if the magnet stuck to the bottom of the pan than it would work on the unit.) The heat is easy to control and we have not burned any of our caramels since we have purchased the unit

I found a bit of information on how to temper chocolate with Silk. I have tried to make the silk with a sous vide machine and it seemed to work okay... but here is more information on the subject of keeping your chocolate in temper an easier way. Key Concepts Do not melt Silk.  It will destroy the temper and its usefulness as a seed.  To use, finely grate approximately 1% per weight of the chocolate you are using.  Feel free to round up or down.  The amount is not highly critical. You use the same temperatures whether the chocolate is dark, milk or white. Instructions You will need: 1oz of silk to every 6.25lbs of chocolate A good thermometer A bowl Molds 1 oz will temper 100 oz or 6.25 lbs of chocolate. Melt your chocolate and stabilize it at 94-95 F.  Yes, this is much hotter than traditional tempering methods.  You use the same temperature for all chocolate types. Stir in the Silk.  As you can see I often just let my chocolate cool in the Melanger and mold straight from there.  Of course you can just melt your chocolate, making sure it is over 95 F, then let it cool 94 F. Wait 2-3 minutes and stir again ensuring Silk has melted.  The temperature should have dropped to about 92 F.  Try and let it not drop below 91 F.  It will not mess it up but may make it too thick.  Part of the beauty of Silk is that you can work with it at a higher temperature so your chocolate is less viscous or thinner. Pour your Silk seeded chocolate into waiting molds, rap them well, taking care not to over work your chocolate. Let it set up and unmold as usual.             Troubleshooting If your chocolate isn't quite 94 F or your Silk is particularly cold, you may find the Silk does not fully melt or your chocolate drops below 91 F.  In either case very gently heat your chocolate, stirring constantly, until the Silk melts, taking care not to go over 93 F.  All other issues tend to be around over handling your chocolate and causing streaks or other minor bloom.  None of this is related to the Silk.  You just need to review your technique.  Luckily the aggresive nature of Silk even improves these issues.