VEVOR 17.6 Lbs Chocolate Tempering Machine, Chocolate Melting Machine with LED Control (30~90℃/86~194℉)，1000W Electric Commercial Food Warmer For…

Awesome and tempers chocolate easy

i bought this for my girlfriend for Valentine gift she requested . She was using just one chocolate melting pot for variety of different chocolate colors to cover and design Strawberries, So she wanted a melting pot that she could use for less time consuming. I purchase the 6 pot melt and my girlfriends been able to save time. She uses it during certain holidays Valentine day Mother day, Fathers day. Christmas . Birthdays, Events making chocolate strawberries she sells sometimes other times for her family and or Friends. She like the 6 pot melt it’s rather large so sometime she uses her 1 pot melt but overall its very useful when needed. She been having this now for three years.

I have a small candy business and was struggling to find consistency with my chocolate covered caramels. I use real chocolate that has to be tempered, and was using the bain-marie method. Lots of times that process would go great – and other times the results were frustrating with many perfect chocolates and others that would look great initially but show streaks after drying. I would work so hard and end up with candies I couldn’t sell. I found a video on You Tube (BakeLikeAPro) about a similar (much more expensive) machine but I wanted to try something with a lower price point and also purchase from Amazon because their customer service and return policies are solid. I was able to adapt the tutorial I watched to this machine – and the first time I used it I coated nearly 500 caramels in dark or milk chocolate and NOT ONE was less than perfect. Once I had the chocolate tempered in the machine (this took some time and a lot of seed chocolate!), it stayed perfectly in temper while I worked with it. If the chocolate cooled on the surface, I blasted it with heat from a hair dryer and stirred until the chocolate was more fluid. All of my candies dried quickly with the crisp bite you want to achieve and absolutely no white streaks or spots from getting out of temper. I will need to adjust the amounts/proportions of my melting and seeding chocolate and likely adjust the temperature I set the machine to because I ended up needing way more seed chocolate to get the temperature to drop than I expected. The good news is that because the chocolate was always in temper, all of the extra chocolate I melted is still perfect. I purchased the Vevor model with four 4″ deep square tanks because I wanted the digital temperature instead of the dial – but to accommodate the amount of chocolate I need to work with I purchased two 4″ deep rectangular tanks and they fit and work perfectly. Note: my review is after only one use – but I couldn’t wait to share because my experience was THAT GOOD. If I notice things as I continue to use it, I’ll update this review. Only 4-stars because the instruction manual isn’t much help at all and I couldn’t – even after extensive research – find any resources to help me operate this machine. The only thing that helped was the You Tube video mentioned above that wasn’t for this machine but was helpful because of the similarity between this Vevor machine and the one in the video.

UPDATE: I’ve learned that it takes a while (kind of a long while) to temper chocolate in this machine, so I am now tempering the chocolate in my double boiler as I used to do and then using the machine to hold it in temper. WAY faster and over time this will place less wear on the machine.

I managed to get milk chocolate to melt but just barely and forget trying to melt white chocolate or dark chocolate because the thermostat only goes to 90°I am returning this in hopes to find one that melts all types of chocolate properly. Even though it said 90° when I stuck a thermometer in it it barely made it to 87°