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Digital Chocolate Tempering Thermometer (Probe)

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€18.95 (You save €2.00)
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Digital Thermometer. Range: -50.0deg Celsius to +300deg Celsius


  • Thermometer features an easy to read LCD display.
  • Perfect for checking temperature of your chocolate during the tempering process.
  • Stainless Steel Probe.
  • Needle Length: 7cm
  • Video: How to Temper Chocolate.
  • The unit indicates temperature over the range of -49.9°C to 149.9°C with a +/-1°C accuracy.
  • The rear of the case incorporates a useful foldaway worktop stand, a pocket clip and a probe storage clip.
  • Each unit is supplied with a pointed, stainless steel, penetration probe (Ø3.3 x 125mm) with a one metre PVC connecting lead and probe cover.
  • Battery: 1No. 1.5volt (AAA). Battery included with the purchase.
  • The thermometer incorporates a display hold facility and a max/min memory function together with an adjustable audible high/low temperature alarm.


* Tempered chocolate is extremely important to produce visually appealing confectionary with the proper texture and mouth feel. Tempered chocolate really adds a professional shine to your chocolate and makes your chocolate firm enough to tap with your fingernail, and will break with a sharp snap!



Check out our video or guide on how to temper chocolate.



Question: Is this thermometer suitable for hard candy / sugar syrup?

Answer: This thermometer is rated for -49.9deg C to +149.9deg Celsius (-58deg F to 301deg F), so its not really suitable for sugar / hard candy. For toffees, hard candies and caramels you need to be over 300deg F and up to 360deg F. For hard candy, I would suggest to go for the metal sugar thermometer.








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