Question 1

I know this melts chocolate, but will it temper chocolate and keep it in temper while working with it?

Accepted Answer

It WILL temper chocolate, but NOT the way the instructions say to do!  I have kluged together a process that works beautifully.  It used to take me an hour and a half to dip about thirty chocolates, because of all the reheating of the chocolate.  With this bowl I was able to dip 160 chocolates in just under 2 hours!  Here is the process for dark chocolate which needs to be heated up to between 115 and 120 then tempered down to the ideal dipping temp of 88 - 90.  1.  Set the bowl on manual to 120 degrees, close lid and let it heat.  2.  In meantime, melt the chocolate carefully in the microwave, you can get it as warm as you like but be careful and only use a few seconds at a time.3.  Put the melted chocolate into the bowl and wait for the bowl to get up to 120.  Warning!  this means that only a small circle at the bottom is at 120 - it does not mean your chocolate is 120! 4.  When the bowl is at 120, stir holding a chocolate thermometer then cover/repeat every few minutes until your chocolate thermometer is reading 118-119, which is the max chocolate temp for dark.5.  At that point, turn the bowl off, then hand stir/temper until the chocolate thermometer (not bowl), reads 90, the high end of the optimum dipping temp for dark chocolate.6.  Turn the bowl back on to between 93-95.  Note, with all the stirring and dipping activity, your chocolate will not get up to 95; it will stay between 88 & 90.7.  Tilt the bowl way sideways by sitting it up into a larger mixing bowl as it is too hard to dip into the bowl with it sitting upright.  I keep the temp panel outside of the bowl so I can easily adjust when needed.8.  With the chocolate now at the ideal temp of 90 and the bowl set to between 93-95, you can pretty much dip continuously and fast!  9.  I keep the little glass chocolate thermometer in the bowl and when it gets down to 97, manually turn the bowl back on to 95 for a minute or two.  The only thing I do during the hour of dipping is to turn the bowl back on or off to keep the correct 89 temp.I hope I didn't scare you off with this detailed instructions but it took me the Christmas season to get this system down and this bowl is without a doubt for the money, the best thing I have found to temper chocolate.  To the best of my knowledge, the next best thing is the "Choco" machine, which is $350+ on Amazon and the reviews also state it has its own many problems.  I love the Kitchenaid bowl once I learned how to work with it.  I was able to triple my usual Christmas chocolate output.I highly recommend the book "The art of the chocolatier", by Edwald Notter, which I got at the library, which has excellent charts on the type of chocolate, ideal max temp to heat to and then dip.  It introduced me to couvetour, which is an extra premium grade of chocolate for dipping only obtained in specialty shops (its fabulous!). I do recommend this bowl if you are willing to go through these steps.

Question 2

will this be good for hollandaise sauce

Accepted Answer

It should be

Question 3

Can this be used for sous vides?

Accepted Answer

Technically, it could, but the interior is pretty small so you couldn't cook a whole lot of food. Maybe a lamb chop.

There are much better ways to do sous vide.

Question 4

What is the lowest temperature? Want to make mozzarella, thoughts?

Accepted Answer

Lowest temperature is 70 degrees Fahrenheit.  So you should be good to go.

Color	White
Is the item dishwasher safe?	No
Material	Plastic
Item Weight	7.5 Pounds
Capacity	5 Quarts
Controls Type	Knob
Voltage	120 Volts
Special Features	Removable Cup

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KitchenAid KSM1CBT Precise Heat Mixing Bowl For Tilt-Head Stand Mixers,White

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