Need some professional opinions! Chocolate Tempering

Joined Jan 31, 2011
[h1]Hello all![/h1][h1] [/h1][h1]  I was doing a lot of internet research and came across this website which gave me the best information anywhere on the web. Unfortunately I have not been able to narrow down EXACTLY what I need, so I figure i'll ask the pros! I'm looking for a machine that will let us dip frozen bananas in chocolate. We've got a small concession trailer and this is going to be used for fundraising for the school & athletics at different community events. We've got everything under control, except the temperer. Since i'm funding this project I get the final say on what goes. I'm looking at spending a max of 1,000 on a machine. We basically need a machine that will be large enough for us to dip whole bananas, and at the same time it needs to be able to keep chocolate ready to dip for hours at a time... thinking like 6-8 hours at a time. Ease is going to be a big factor, as I will have to teach a few different people how to use the machine. This is what was making me lean towards the Rev line since it only takes a button press!  Now I've seen products like the Caloribac that look like something that would work, but the info given on it is so small. I'm not sure how long it could keep the chocolate at the correct temperature. I was looking at the Revolution 2, but the 1.5 pounds sounds soooo small. This would be ok IF it allows the addition of chocolate without shutting down the whole operation (I forgot the term of adding new chocolate to already tempered chocolate, ahh!) Then I see R2D2, the AMDC? Machine... I am really confused as what would be the BEST machine for this operation. At this time were not really sure what the output would be during the day, but we're hoping a minimum of 50-100 bananas. I've seen a lady at a flea market that uses a crock pot to dip strawberries and bananas!... Now, for anyone that has done something like this before, just how many bananas do you think we could get covered with a pound of chocolate, with one dip? What is the best chocolate, i've read dark is the best for using with bananas, but I happen to be more of a milk chocolate fan. If anyone knows of a good chocolate wholesaler, please send a message my way! We have one in mind but we're surely open to suggestions! [/h1][h1] [/h1][h1]Thanks to all that help! [/h1]
Joined Jul 28, 2001
Hi Jennifferg,

My thoughts would be that you are putting the cart before the horse. I feel that you should develope what kind of coating you are going to use and then find a vessel to keep it warm. I would hate for you to spend a lot of money on a quazi tempering machine. Then find out you only need a dbl. boiler. I'm thinking that you may be needing some sort of choco coating. Something like the choco fountains use. Tempered true choco will be quite hard to keep up with. The choco might even bloom, turn gray, if using a frozen babana. There are ingredients that you can add to chocolate like butter, oil, etc. that will only require you keep it warm. Warm is not that hot. I'm sure that someone will jump on with a recipe for a coating, ganache type of dip. Might want to check out the choco fountain sites for a product or recipe. I personally have never use one.

good luck

Joined Jan 31, 2011
Thanks everyone for the input... The most important part of this operation is keeping the chocolate usable for a long amount of time, without needed to stop and wait for more chocolate to get ready. I was hoping a double boiler method would be the way we could go, having never done it before, I wanted to check and double check before I actually bought a machine. 

Panini, I think you are right on the money. We need a system like a fountain that will keep chocolate useable. I had actually considered using a fountain and sliding the bananas through, but I didn't think it would be appropriate or something that is partially outdoors with the possibility of bugs, dust, etc. We are looking at using the Chocoleys chocolate. They sell machines also, which would make it an easy transaction to buy both chocolate and the machine in one purchase. I guess my main question is... Do you think a melter/warmer would suffice for this type of operation. It does sound like a temperer is more equipment then we need. If we could get the machines for a decent price, we could even get an extra one and maybe do white chocolate too. 

Again, thanks everyone for the input!
Joined Mar 30, 2011
Hello, Jennifferg -
I don't know if this information is too late for you, but I thought I'd share what I do at fairs and festivals in our candy trailer. I thought I was going to need some fancy machine to do dipped strawberries for our business about 3 years ago, when I discovered the "compound chocolates" work best in the festival environment, and are easier to deal with. I only use soup warmers to melt and hold my compound chocolate for the whole day, and it is the perfect height for dipping bananas if you wanted. I found that my soup warmer can hold chocolate at 95 degrees F if I wanted at the lowest setting, so I know that it will never overheat my chocolate. And,  I would never use a crock pot, as it would get too hot on the warm setting. If you don't want to melt that much chocolate in the soup warmer, then you could ladle out what you need into a tall metal bain marie (used in those warmers in a buffet line), and dip away. Just pour out the chocolate when done.

You would probably want to use a compound chocolate for your bananas - it is easy to use, and your workers who are less skilled in the art of chocolate won't mess it up (unless they drop water in it!).  Frozen bananas are sold here in California at the two Renaissance faires I do, and I believe that is what the vendor uses - he calls them Monkey Tails. He also dips them ahead of time, and just sells them already done off of a little cart that is basically a cooler with dry ice inside (think of the ice cream man walking down the street with his cart).

Hope this helps!

Kristen in California
Joined Oct 10, 2005
Depending on what you're charging for the bannanas, you have a lot of options available.

The compound chocolates would work well for the sitution you describe, but they aren't cheap, almost as much as real chocolate.  Compound is mix of cocoa powder, sugar and vegetable fats, in other words chocolate without cocoa butter.  Cocoa butter is difficult beast that requires tempering--it also has the snap, gloss shine and mouthfeel that compounds lack.

To use compund, you just shoot for around 34 celcius and the deed is done.  A warmer like Trooper linked is ideal--but this is a warmer, not an automatic temperer.

The revoltion 2 will work in your situation using "drip feeding", that is, adding no more than 1/3 of around 32 C.melted chocolate to the already tempered chocolate in the bowl, the amcd is similiar but a bit larger, and uses a lightbulb for the heat source.  There is no "best" machine, each one has it's pros  and cons.  In any case dipping frozen bannanas in tempered couverture will result in a very heavy coated, rock-hard object, frozen chocoalte is hard to bite into....

How thick do you want the coating to be?  If you use real chocolate, it will be very heavy/thick unless you thin it out with an oil of some kind.

Also, why frozen bannanas? A ripe, room temp  one will be enoyabe to eat, no?
Top Bottom