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Hi

I am thinking of buying food thermometer for chocolate tempering and isomalt/sugar designs. Please suggest , if only one type of thermometer is required for both jobs or there are different brands for sugar and chocolates .

Also it would be helpful if anyone can suggest a good brand for thermometer , since I get so confused after reading all the reviews on amazon

Hi neha

This is the one I use http://www.comarkinstruments.com/product.tpl?product_id=470
As long it has the required range one will do both jobs. The range of this one is -20c – 200c

With this type of thermometer make sure the probe does not touch the bottom of the pan in which you are melting as this will give inaccurate reading. Keep the probe in the liquid. There are others with a clip on the side so the meter can be held in place leaving hands free.