Cooking thermometers
Digital probes, infrared thermometers, sugar and caramel thermometers, spatulas with integrated probes, and timers: the precision that makes chocolate, caramel, and cooking turn out right.
Which thermometer for which use
The digital probe is the universal tool: the core of cooked foods, crème anglaise, and syrups. The sugar and caramel thermometer (up to 300°C) monitors confectionery cooking to the nearest degree. The infrared 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: melting at 50–55°C, working at 31–32°C. Crème anglaise: coat-the-back-of-a-spoon stage 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 so useful.
Frequently asked questions
Probe or infrared for chocolate?
Infrared reads the surface instantly without making a mess, while the probe measures the inside. For tempering, infrared or a spatula thermometer are the most practical.
What temperature range should you choose?
A -50°C to +300°C model covers everything: freezing, chocolate, cooked sugar, and frying.
How can you check a thermometer's accuracy?
In boiling water, it should read 100°C at sea level; in ice water, 0°C.
