Specialized Equipment

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

A chocolate tempering machine melts and tempers chocolate to the correct temperature so that it will dry quickly and maintain its sheen when truffles and candies are dipped in it. A variety of sizes is available, ranging from a tabletop version that holds 1 pound to large, industrial machines that hold hundreds of pounds of chocolate.

A pulled sugar light is a special lamp that keeps a sugar mixture warm and pliable while it is being shaped (pulled). Although not necessary, a warming box that includes a light can also be used when doing pulled sugar work.