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CDN TCH130 Glass Chocolate/Candy Tempering Thermometer

4.2 out of 5 stars 282 ratings
Brand CDN
Special Feature Waterproof
Age Range (Description) Adult
Included Components Glass Chocolate/Candy Tempering Thermometer
Outer Material Glass
Display Type Analog
Product Care Instructions Wipe Clean
Unit Count 1.0 Count
Power Source Battery Powered
Model Name FBA_TCH130

About this item

  • For precise chocolate tempering-High visibility scale
  • Measurement Range: 40 to 130 Degree F
  • Durable laboratory glass-Non-mercuric column
  • Comes with a protective case- instructions included
  • 5 year limited warranty
› See more product details

From the manufacturer

CDN Measurement Tools
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Thermometers
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Scales

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  2. CDN was founded in 1984 by the late Richard Murtagh, an engineer by profession and a cook at heart. CDN specializes in measurement tools, with a wide assortment of thermometers, timers and scales. We are a global category leader with the personal service and commitment of a business that has been family owned for over 35 years. All over the world, people rely on CDN for product innovation, quality and value.

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Product Description

The TCH130 is designed to help you make superior chocolates and a wide range of low temperature based candies. The TCH130 is made of durable laboratory glass, it has a non-mercuric column and is engineered to give you the precise measurement accuracy necessary for successful chocolate tempering. Comes with a protective storage case. Chocolate tempering — melting and then cooling chocolate to a predetermined temperature —is a necessary process for achieving professional quality chocolates in the home. When chocolate is melted and then cooled it can crystallize into several different forms. For the chocolate to set up with a nice sheen and to maintain firmness at room temperature the cocoa butter must form beta crystals. Tempering forces the correct crystalline pattern. Although chocolate that is simply melted and then re-hardened will probably taste as good, it will not have the glossy appearance or “snap” of tempered chocolate. It will look dull, and will not maintain a desirable texture. Also, untempered chocolate will be more likely to melt at room temperature. A. How to Temper Chocolate: Any chocolate you purchase will already be tempered when it leaves the factory. However, once it is melted for coating other items it will have lost its tempered properties. To regain the correct tempered property:

1. In a double boiler with barely simmering hot water, stir the chocolate with a rubber spatula or wooden spoon. Heat the chocolate to 120–125°F. It helps to begin with small, uniform sized pieces of chocolate.

2. Remove the bowl from the heat and cool the melted chocolate to 86°F. Adding small pieces of already tempered chocolate can do this.

3. Raise the temperature of the chocolate by setting the bowl back over the pan of hot water for brief intervals (10–15 seconds). Keep an eye on the temperature. For white and milk chocolate, reheat to a maximum of 88°F, 90°F for dark chocolate.

4. The chocolate is now tempered and can be used for dipping or coating, but it must remain in the 86–90°F range. Continue passing it over the pan of hot water to maintain the proper temperature.
Featuring advanced technology, quality construction, easy-to-read displays and user-friendly operations, CDN thermometers are essential tools in any kitchen. CDN covers the thermometer with a five-year limited warranty.

Product information

Brand CDN
Special Feature Waterproof
Age Range (Description) Adult
Included Components Glass Chocolate/Candy Tempering Thermometer
Outer Material Glass
Display Type Analog
Product Care Instructions Wipe Clean
Unit Count 1.0 Count
Power Source Battery Powered
Model Name FBA_TCH130
Item Length 15 Inches
Upper Temperature Rating 125 Degrees Fahrenheit
Response Time 500 Milliseconds
Reusability Single Use
Lower Temperature Rating 40 Degrees Fahrenheit
Indoor/Outdoor Usage Indoor
UPC 018436005049 689978071351
Global Trade Identification Number 00018436005049
Manufacturer Component Design Northwest
Item Weight 2.24 ounces
ASIN B000V5RSPO
Item model number TCH130
Customer Reviews
4.2 out of 5 stars 282 ratings

4.2 out of 5 stars
Best Sellers Rank #291,982 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#117 in Instant-Read Thermometers & Timers
Is Discontinued By Manufacturer No
Date First Available May 5, 2003

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CDN TCH130 Glass Chocolate/Candy Tempering Thermometer

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Customer reviews

4.2 out of 5 stars
282 global ratings

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Customers say

Customers find the thermometer accurate, easy to read with half-degree steps, and quick to respond, making it ideal for chocolate tempering. They appreciate its functionality, with one customer noting consistent results every time, and consider it good value for money. The durability receives mixed feedback - while some find it durable, others report receiving broken units.

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FunctionalityTemperature rangeValue for moneyAccuracyChocolate temperingEase of useResponse timeDurability
31 customers mention "Functionality"31 positive0 negative

Customers find that the thermometer works well, with one customer noting consistent results every time and another mentioning its effectiveness for yogurt making temperatures.

"...I know...totally Mickey Mouse. But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube...." Read more

"...I found that I was able to work more easily because I could read the numbers better and accuracy is important!..." Read more

"Worked for about 10 minutes, then I noticed the temperature dropping rapidly...." Read more

"...I just used a piece of tape to hold it in place. It worked OK. I tried using a meat thermometer many times to temper chocolate...." Read more

30 customers mention "Temperature range"23 positive7 negative

Customers appreciate the thermometer's temperature range, with one customer noting its rapid reaction time to changes and another mentioning its accurate readings.

"...other thermometer to measure it against, it gave me the temperature of the chocolate quickly and accurately, even through the chocolate that had..." Read more

"...to read than a typical candy thermometer because the temperature range isn't very wide, as you don't need it to temper chocolate...." Read more

"...It gave me a quick, accurate reading every time the temperature changed, and so the chocolate tempered beautifully. My truffles looked great!..." Read more

"Worked for about 10 minutes, then I noticed the temperature dropping rapidly...." Read more

16 customers mention "Value for money"16 positive0 negative

Customers find the thermometer to be a great value for the price, with one customer noting it saves both time and money.

"...They turn out with the same quality as the other professionally made chocolates in this epicurean region. When the season is over, I toss the box...." Read more

"...All in all, a worthy buy, with bonus points for its price. Just note that it IS glass, so you'll have to be careful with it." Read more

"...It's a great buy for the price!" Read more

"...Good price." Read more

14 customers mention "Accuracy"10 positive4 negative

Customers find the thermometer accurate.

"...But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube. Treat it gently...." Read more

"...it against, it gave me the temperature of the chocolate quickly and accurately, even through the chocolate that had dried onto it...." Read more

"...It was completely useless...." Read more

"The thermometer appears to be very accurate and it responds quite quickly...." Read more

12 customers mention "Chocolate tempering"12 positive0 negative

Customers find the thermometer ideal for chocolate tempering, making the process easier.

"...reading every time the temperature changed, and so the chocolate tempered beautifully. My truffles looked great!..." Read more

"Easy to read...much larger than expected, but very useful for chocolate...." Read more

"This thermometer is extremely helpful in making truffle. I could monitor the temperature rises & drops...." Read more

"Makes tempering chocolate much easier, compared to using any other thermometer...." Read more

12 customers mention "Ease of use"12 positive0 negative

Customers find the thermometer easy to use and read, appreciating its half-degree steps.

"This is a great thermometer! It's much easier to read than a typical candy thermometer because the temperature range isn't very wide, as you don't..." Read more

"...it to my double boiler to secure it at an angle, and it was very easy to read...." Read more

"...Reaction time to temperature changes is rapid and it is easy to read. More reliable than a digital, which may not be calibrated properly." Read more

"...thermometer was much bigger than I expected and it is really easy to hold and to read. Tempering cocoa butter really takes a lot of patience...." Read more

5 customers mention "Response time"5 positive0 negative

Customers appreciate the thermometer's quick response time.

"...But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube. Treat it gently...." Read more

"The thermometer appears to be very accurate and it responds quite quickly...." Read more

"Nicely responsive and marked out to support candy making" Read more

"...Easy to clean works super fast." Read more

12 customers mention "Durability"7 positive5 negative

Customers have mixed experiences with the thermometer's durability, with some finding it a durable product while others report receiving it broken or with the tip broken off.

"...(aside from the recipe I managed to get a hold of) is the reliability of this thermometer...." Read more

"...I pulled it out and realized the tip had broken off in the chocolate I was melting." Read more

"...More reliable than a digital, which may not be calibrated properly." Read more

"...Arrived cracked in two, broken, damaged. It’s someones responsibility to pack a glass thermometer with care." Read more

Arrived Broken
1 out of 5 stars
Arrived Broken
I have no idea if this works or not. It arrived broken and "isn't available for return." Skip it and buy a digital.
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Top reviews from the United States

  • Jaxcat
    5.0 out of 5 stars Used these in chocolate class.
    Reviewed in the United States on November 12, 2014
    Verified Purchase
    I see a few reviewers that explain how to temper chocolate using a water bath. This sounds like a very effective method. My professor would have had a small heart attack!

    We were never allowed to use water, or even wash our hands while tempering. Paper towels were all that were allowed. Water/steam/humidity is the enemy of chocolate and will cause it to seize...and then its not really good for much but hot cocoa. Because tempering machines are so expensive, my professor actually made some boxes for our class out of plywood, lined with thermal double-sided bubblewrap insulation (from Home Depot, $11) and used two light bulbs on dimmer switches to control the heat. Brilliant!

    I haven't gotten around to building one yet, so I just use a shallow cardboard box (no, really) and tape it shut. I cut out a hole big enough for the bowl, and then place a heating pad in the bottom of the box (seriously...) that is controlled with Lo, Medium and High (I did line the box with the insulation, which makes it more sensitive to the heating pad controls, but it will work without the insulation, too.). The chocolate is actually melted in the microwave (30 seconds at a time, stirring in between until the correct temp is reached), then the bowl is placed in it's cutout in the box and seeded with room temp chocolate until lowered to the correct temp (cooling can also be done by setting the bowl on a marble countertop or cool surface, even the fridge (for no more than a couple minutes at a time)...and stirring). Then, the heating pad is turned on to keep the chocolate at the correct temp while I'm working with it. With this thermometer, I actually duct taped a clamp to the side of the box and it holds the thermometer off the bottom of the bowl, so is hands free. I know...totally Mickey Mouse. But it works beautifully! The thermometer is very quick and accurate. But yes, it is a thin glass tube. Treat it gently.

    I make moulded chocolates with ganache centers that I sell every year for the Christmas season. They turn out with the same quality as the other professionally made chocolates in this epicurean region. When the season is over, I toss the box. The heating pad has a cover that comes off for washing. I just leave it off while I'm using it and wipe it down with a sponge after each use. Hey, you work with what you got!

    However, if you want to see how the professionals do it, go watch Jacques Torres' tutorials on YouTube. Bonne chance!
    25 people found this helpful
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  • E. Brant
    5.0 out of 5 stars Chocolate Tempering Thermometer
    Reviewed in the United States on December 20, 2012
    Verified Purchase
    I'm a total beginner at making my own chocolates, but I've read up on the subject and did some research before picking a thermometer since there were so many to choose from! Every article I read about tempering directed me to this one, so even though the reviews were mixed, I ordered it anyway.
    I used it for the first time two days ago, and I couldn't be happier with the result. Tempering with this thermometer was so easy! I just taped it to my double boiler to secure it at an angle, and it was very easy to read. It gave me a quick, accurate reading every time the temperature changed, and so the chocolate tempered beautifully. My truffles looked great!
    As a sidenote, Amazon's packaging was great. This is a glass thermometer and my UPS guy is always so rough with anything I order. It had plenty of cushioning inside the box and arrived in perfect, ready-to-use condition. If you're skeptical about tempering thermometers, this is the one to choose.
    30 people found this helpful
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  • Katherine Lou Combs
    5.0 out of 5 stars Works well for what I got it for
    Reviewed in the United States on February 10, 2011
    Verified Purchase
    I bought this thermometer to temper chocolate, and judging by the finished product of my first attempt, it has proven itself to be very good at that. Though I can't say I have any other thermometer to measure it against, it gave me the temperature of the chocolate quickly and accurately, even through the chocolate that had dried onto it. I was a bit nervous about the outcome since it was my first time tempering chocolate, but it turned out well, and I think a good part of the reason (aside from the recipe I managed to get a hold of) is the reliability of this thermometer.

    Given its temperature range (40-130 degrees F), it won't be good for much else besides tempering, but it's called a "Chocolate Tempering Thermometer" for a reason. All in all, a worthy buy, with bonus points for its price. Just note that it IS glass, so you'll have to be careful with it.
    26 people found this helpful
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  • Chris
    4.0 out of 5 stars This thermometer allowed me to temper chocolate successfully for the first time.
    Reviewed in the United States on February 22, 2013
    Verified Purchase
    It would be better if it would clip onto the side of the bowl, or whatever you are using to melt your chocolate. I just used a piece of tape to hold it in place. It worked OK. I tried using a meat thermometer many times to temper chocolate. I was never successful until I got this thermometer. With this thermometer, I was successful on my first try. Chocolate cools very quickly. When you try to reheat it, you are in danger of losing the temper and having to do it again. Here are a couple things I learned to make it easier. Melt the chocolate on a double boiler on a heat not higher than medium. Don't let the water in the double boiler touch the bottom of the bowl (I used a heavy glass bowl). It transfers too much heat if you do. Have a bigger bowl ready with some cold water in it to put the first bowl in if it starts to get too hot. If the bowls come in a set, so the bowls stack, it takes very little water and it works very well. Test the water level before melting chocolate. You don't want to overflow the bowl and get water in your chocolate. Use a slow cooker filled with warm water like you would use a double boiler after the chocolate is melted. (This time use enough water so the bowl is resting in the water.) The water bath changes temperature very slowly. This will allow you to hold the chocolate at the correct temperature for a long time. I used a meat thermometer in the water. I found the water needed to be about 8 degrees higher than the chocolate. I set the meat thermometer to alarm at the appropriate temp. When it alarmed, that was my cue to turn the slow cooker off. I watched the chocolate thermometer as it was cooling. When the temperature was about 2 degrees above the lower limit, I would turn the slow cooker back on to low.
    42 people found this helpful
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  • Amazon Customer
    1.0 out of 5 stars Nearly impossible to read this thermometer
    Reviewed in the United States on December 28, 2023
    Verified Purchase
    I have basically given up trying to read these thermometers ( I bought two)… it is poorly constructed such that seeing the fluid is near impossible…I do not recommend these at all…and I am a chemist by education training and vocation and have used glass thermometers for decades…
    One person found this helpful
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Top reviews from other countries

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  • Harald Hoellfritsch
    1.0 out of 5 stars schokoladentermometer geht nicht
    Reviewed in Germany on December 27, 2014
    Verified Purchase
    zum temperieren von schokolade braucht mann
    ein temperaturbereich von 20-50 grad. das termometer beginnt erst bei
    40 grad.das konnte ich aber nicht erkennen
    Report
  • Ashley Poirier
    5.0 out of 5 stars exactly what I expected
    Reviewed in Canada on August 25, 2018
    Verified Purchase
    exactly what I expected
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  • fosca
    3.0 out of 5 stars Cioccolato che passione!!
    Reviewed in Italy on October 14, 2014
    Verified Purchase
    Questo termometro è bellissimo, mi ha colpito perchè di vetro, un bel termometro tradizionale molto sensibile. Ha un difetto che dalla descrizione non si evince, l'asta è graduata Fahrenheit e non Celsius... ma perchè questi anglosassoni non si adattano al resto del mondo!!!
    Report
  • Iren Merdinyan
    5.0 out of 5 stars Good manual thermometer
    Reviewed in the United Kingdom on April 24, 2013
    Verified Purchase
    It is a very good manual thermometer. Though I think that it should be as a bck up plan and a digital one will be more convenient when dealing the lovely but messy chocolate business :)
    Report
  • antoinette wilson
    5.0 out of 5 stars useful tool
    Reviewed in the United Kingdom on September 13, 2013
    Verified Purchase
    used this quite regularly in cooking does the job it sets out to do, takes the temperature, nothing more or less than that
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