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.