Just wondering if anyone has tried tempering chocolate in the food warmer mentioned in this discussion.
While I haven't attempted to temper in it, I have been using it for the past couple months as a chocolate melter, and can say that it works great. I stick to the lowest 2 1/2 settings and have had no issues with scorching. At level 2 1/2, the bottom of the warmer (where the heating element is) got over 180, but the bottom of the pan of chocolate never went above 140.
I have tried it, and it didn't work for me. It didn't work for melting either. I left it overnight on the lowest setting and by morning the chocolate and cocoa butter had completely separated (way too hot)
That's for the webrestaurantstore.com melter, not the dessertshouse.com one.
Sorry to hear it didn't work for you. I've been using it for a couple months now and haven't had any problems with it. I haven't left chocolate in it overnight, though. Generally, I'll put a pan of chocolate in it in the morning for tempering a few hours later.
I wonder if there's a way to have the power cut when the chocolate reaches a certain temp and then turned back on if it drops.
It's possible to put a digital thermometer in the chocolate and attach it to a device that will turn the power on and off. However, you will only be measuring the temperature at one point, so I don't know how useful it will be.