Wilton Chocolate Pro Electric Melting Pot Review

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(More customer reviews)Some time ago, I worked as a pastry chef/candy maker using a very expensive chocolate melter/temperer as one of my equipment staples. I have melted and dipped more chocolate than you could shake a candy box at.
I took a chance and picked up one of these locally (Wilton Chocolate Melter Deluxe) with a melting/warm/off switch. There are no exact temperature controls on this model, no recipes, but the instructions are pretty straight forward. The worst enemy of chocolate is water, which they casually mention in the instruction phamphlet. I'd like to pass along that even just a tiny sputter of water will cause beautiful, satiny melted chocolate to seize up with no recovery at all possible. So if you want to dip fresh fruit, it absolutely must be 100% dry or your chocolate will harden in seconds. Don't even chance a strawberry hull (the green part) being the least bit wet because even just the smallest droplet of water is all it takes to ruin a whole batch of chocolate.
I found the Wilton to melt the chocolate quickly with continual gentle and slow stirring like an expensive chocolate temperer does, using a wooden paddle-like spoon and NOT metal. After all was smoothly melted (I use only organic non-GMO chocolate) and the control was switched onto "warm", the temperature was held well. Again, stirring gently and frequently helps maintain even temperatures throughout your chocolate mixture which is important in keeping your dipping temperature consistent. I dipped over 70 pieces with just 8 oz. of chocolate the first time out with great results.
Another suggestion to help keep "bloom" at bay (the white streaks that can appear on dark and milk chocolates that does not effect flavor) is to set your dipped chocolates away from any air movement. No open windows and out of human traffic where people walk by continually. Even a little bit of air movement can turn a whole batch of newly dipped chocolates into a white bloomin' mess. This is caused by rapid temperature change and/or improper tempering. This unit is not a temperer, but gentle handling can still give good results.
I'm looking forward to making lots of chocolates for the holidays and this little melter gets my whole-hearted vote! Chocolate is an experience and worth not giving up on. If you don't have great success the first time out, try smaller batches and you will get the feel for it. This little melter is a boon to the home chocolatier novice.

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Get ready to wow friends and family with delicious gourmet sweet treats--perfect for adding to the festive mood of birthdays, holiday dinner parties, and other fun get-togethers. This electric melting pot makes it easy to go from average to extraordinary. Shaped like a small crock pot with a large open handle, the unit features a removable nonstick melting pot that holds up to 2-1/2 cups at a time. Simply add chocolate or Candy Melts brand confectionery coating and slide the power switch from "off" to "melt" for a creamy consistency in 10 minutes or less--no microwave or double-boiler needed. It also offers "warm" mode to keep contents at the right consistency without overheating. Mold lollipops and dipped-center candies like a pro; serve chocolate-dipped strawberries or elegant soiree-style fondue; create flavored chocolate sauces for drizzling over ice cream or silky ganache glaze to pour over cakes--the creative options are endless. Thoughtfully designed, the melting pot provides a spout for drip-free pouring, an "on" indicator light, a stay-cool base for safety, and non-skid feet that keep the unit steady on the counter. When finished, dispose of any unused chocolate or confectionery coating while it's still melted and fluid, then allow the melting pot to cool completely and wash by hand in warm, soapy water. The base of the unit can be wiped clean and both the melting pot and base should be dried thoroughly before storing. The UL-listed melting pot measures approximately 5-1/2 by 10-1/2 by 8-2/5 inches.

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Chocolate Tempering Machine - Revolation 1 LID INCLUDED Review

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(More customer reviews)Tempering chocolate is one of the hardest things to do; even experienced professionals will fail at this task from time to time. There are machines that will do this, but they cost 4 figures. At less than $400, anyone who has an electrical outlet in the kitchen and can press two buttons can have perfectly tempered chocolate in about 20 minutes. Even the klutzy will be successful.
The most important feature of this machine is that the level of temper produced by this gadget is absolutely perfect, and is identical to the chocolate I temper by hand. It has separate settings for white, milk, or dark chocolates. I use one at work, and no longer have to temper chocolate for other employees. Mechanically, the machine operates flawlessly (an important fact, since the bowl rotates continuously whenever the machine is on). Operation is simple, since it has instructions printed right on the machine. The temper cycle is computer controlled, so you do not really need to know how it is done; you just push a couple of buttons. Also, it will operate by itself once you press the buttons; tempering by hand requires your full attention for at least half an hour. With this thing, you can get it going and do something else for a few minutes, which is extremely important in a professional kitchen.
There are some minor drawbacks. It has several pieces that you assemble, so be careful that you do not lose any when you break down the machine to wash it. The capacity is 1 1/2 pounds; this sounds like a lot, but once you get into it, that pound and a half will get used up awfully fast. The cycle time is 20 minutes, so if you run out of tempered chocolate, you will have to wait that long for another batch; there is no provision for trickle-feeding. Also note that you must wash out the machine when you are done; there is no provision for overnight storage of the melted chocolate. Of course, these drawbacks can be cured by purchasing the professional version of this machine (I think it is called "X" or "X1320" or some such thing), at about $1300.
For the uninitiated, you must use real chocolate, and not confectionery coatings. You must temper if you are going to do something fancy with the chocolate: dip candy, fill chocolate molds, make those fancy chocolate decorations you saw on cable TV, etc. If you are going to cook with it (cakes, cookies, brownies, sauces, etc.), you do not temper chocolate.


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The idea was simple: Take the world's most desirable and most perplexing food (chocolate) and make it simple, easy, fun, and economical for anyone to use. This tabletop chocolate temperer was designed with the homemaker and hobbyist in mind. With just two keystrokes, you will be able to create beautiful chocolate creations in the comfort of your own home. The temperer melts and tempers up to 1.5 lbs of chocolate in under 30 minutes, guided by a fully automatic micro-processor using forced hot air. The stainless steel bowl is removable for easy cleaning. Includes a dipping tool, scrapers, and cleaning brush.

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