Infrared vs Probe Thermometers for Chocolate Work
Chocolate work lives within a few degrees. A thermometer that is off by two degrees can be the difference between a glossy temper and a streaky mess. The two common choices, infrared and probe, measure temperature in different ways, and knowing the difference helps you pick the right one.
How each type works
An infrared thermometer reads the heat radiating from a surface, without touching it. A probe thermometer has a metal tip you place inside the food, so it reads the temperature at that point.
Comparison
| Infrared | Probe | |
|---|---|---|
| What it measures | Surface temperature | Temperature at the probe tip |
| Speed | Instant | A few seconds |
| Contact | None | Needs contact, must be cleaned |
| Weak spot | Shiny or steamy surfaces, uneven surface | Slower, probe may need stirring in |
| Best for | Slabs, molds, room checks, quick scans | Tempering, melting and cooking |
Which should you use for tempering?
Tempering depends on the temperature of the whole mass, not just the top. Chocolate cools unevenly in a bowl, so the surface can be a degree or two different from the middle. A probe thermometer, with the tip stirred into the chocolate, gives a more reliable reading. An infrared thermometer is excellent for quick checks of a marble slab, a mold or a work surface.
Tips for accurate readings
- Stir the chocolate before every reading so that the temperature is even.
- With a probe, keep the tip in the middle of the mass, away from the bowl wall.
- With infrared, hold it at the distance the manufacturer recommends and avoid measuring through steam.
- Use a thermometer with a resolution of 0.1 °C if you can; tempering ranges are narrow.
How to check your thermometer
Fill a glass with crushed ice, add cold water and stir well. A good thermometer should read about 0 °C. If it is off by more than a degree, adjust it if the model allows, or replace it. Check again every few months.
Key takeaways
- Probe thermometers read the inside of the chocolate; infrared reads the surface.
- For tempering, a probe is the more dependable tool.
- Infrared is great for slabs, molds and quick checks.
- Test your thermometer in ice water.
Frequently asked questions
Which thermometer is best for tempering chocolate?
A probe thermometer is the safer choice because it reads the temperature inside the chocolate. An infrared thermometer is a handy second tool.
Why does my infrared thermometer give odd readings?
It reads the surface only, and shiny or reflective surfaces can distort the result. Stir the chocolate and measure from a short distance.
How can I test my thermometer?
Put the probe in a glass of well-stirred ice water. It should read close to 0 degrees C. Replace or recalibrate it if it is off by more than a degree or so.
