Cooking thermometers
Digital probes, infrared thermometers, sugar and caramel thermometers, spatulas with integrated probes, and timers: the precision that ensures success with chocolate, caramel, and cooking.
Which thermometer for which use
The digital probe is the universal tool: core cooking, custards, syrups. The sugar and caramel thermometer (up to 300°C) tracks confectionery cooking to the exact degree. The infrared reads a surface without contact, practical for chocolate in a tank. The thermometer spatula measures while stirring: ideal for tempering and creams.
Temperatures to know
Dark chocolate tempering: melting 50-55°C, working 31-32°C. Crème anglaise: cooking to nappe at 82-84°C. Caramel: soft ball 115-118°C, hard crack 145-150°C. Mirror glaze: pouring at 30-35°C. A 2 to 3 degree difference is enough to ruin these preparations, hence the importance of precise digital display.
Frequently asked questions
Probe or infrared for chocolate?
Infrared reads the surface instantly without contamination, the probe measures the core. For tempering, infrared or the thermometer spatula are the most practical.
Which temperature range to choose?
A model from -50°C to +300°C covers everything: freezing, chocolate, cooked sugar, and frying.
How to check the accuracy of a thermometer?
In boiling water, it should show 100°C at sea level; in ice water, 0°C.
