Chocolate Thermometer review

taylor connoisseur chocolate spatula thermometer measures 21 to 65C or 70 to 150F 

Tool time the kitchen tools and gadgets I love.

It was one of "those sale items"; you know the type when your basket is full and you're about to finish shopping when you spot it. "Wow", it's half price, I think I do it need it/want it/have to have it. That's how I ended up with my Taylor connoisseur chocolate spatula thermometer.

Taylor connoisseur chocolate spatula thermometer

I'm sure the designer had the best intentions designing this two in one thermometer, yes you can now stir your chocolate and measure the temperature at the same time. Alas even though I haven't had the problems of other users with it breaking first use, I can see how it could happen with the spatula being flexible and the glass thermometer mounted inside static... it doesn't "feel right". It does work, but I won't want to feel nervous that a thermometer might break and ruin that expensive batch of couverture. 

Actually my main problem with it is I didn't need it in the first place ;)  I still use an old fashioned candy thermometer when I'm making hard candy, however most of the time my instant read thermometer is fast and far more useful as you can use it for multiple temperature measuring tasks.

I do love my acurite digital thermometer measures from -45C to 200C or -50F to 392F 

There are many different brands of instant read thermometers on the market, have a look around and soon you will be tempering your chocolate and checking your rump roast (not at the same time!) like a pro. 

Happy Baking :)

Comments

[Naomi Radunski]

thank you so much for this feedback - I WAS JUST ABOUT TO ORDER ONE!
So are you using one of those digital readout thermometers for your chocolate instead? if so, is it accurate enough?
I had been looking at them on the net and it seemed they might be up to 5 degrees 'out'? Is that your experience?
For tempering it seems very important that you keep the temperatures accurate...
Thanks Naomi