Due to a couple of successful Kickstarter campaigns I find myself with two kitchen gadgets which offer to provide a temperature controller waterbath for sous vide cookery. The Nomiku. The Codlo. They each
I used my new Nomiku to temper some dark chocolate for an easter egg. Melted at 47°C, held for 10 minutes. Changed the water, set to 27°C, held for 10 minutes.