Cooking thermometers
Digital probes, infrared thermometers, sugar and caramel thermometers, spatulas with built-in probes, and timers: the precision you need for successful chocolate, caramel, and cooking.
Which thermometer for which use
The digital probe is the all-purpose tool for checking the core of foods as they cook, crème anglaise, and syrups. The sugar and caramel thermometer (up to 300°C) tracks confectionery cooking to the nearest degree. Linfrared thermometer reads a surface without contact, making it practical for chocolate in a bowl. The thermometer spatula measures while stirring: ideal for tempering and creams.
Temperatures to know
Dark chocolate tempering: melt at 50-55°C, work at 31-32°C. Crème anglaise: cook until it coats the back of a spoon at 82-84°C. Caramel: soft-ball stage at 115-118°C, hard-crack stage at 145-150°C. Mirror glaze: pour at 30-35°C. A difference of just 2 to 3 degrees is enough to ruin these preparations, which is why an accurate digital display is important.
Frequently asked questions
Probe or infrared thermometer for chocolate?
LInfrared reads the surface instantly without making a mess, while the probe measures the core. For tempering, an infrared thermometer or a thermometer spatula is most practical.
What temperature range should you choose?
A model ranging from -50°C to +300°C covers everything: freezing, chocolate, cooked sugar, and frying.
How to check a thermometer's accuracy?
In boiling water, it should read 100°C at sea level; in ice water, 0°C.
