Boquilla para biberón CocoPix mediana

I just wanted to share with everyone that the price point on this device is so affordable compared to others. It is well made and works great!

I have tried various ways to temper dark chocolate at home over the years, but 'silk' seeding is by far the best, provided one can reliably, efficiently and economically produce silk. I have used general-purpose incubators in the past, but those with the required temperature range and accuracy are quite expensive and do not provide consistent results because of temperature fluctuations within the large enclosure, making them 'not-fit-for-purpose' in my opinion. On the other hand, the few specialised cocoa butter incubators available from other manufacturers are prohibitively expensive for small-batch home chocolate producers/experimenters like myself.

Enter the affordable CocoPix! But can it produce silk reliably, compared to its more expensive alternatives? The answer is a resounding YES! I use various types of cocoa butter sourced from both equatorial and sub-equatorial regions that exhibit different β2 (Type V) polymorph melting points, and I have found that once I have set the temperature of my CocoPix accordingly, it produces the required quantity of silk after 24 hours, under no supervision, with 100% reliability to date. Also, once the optimum temperature setting has been established for a particular type/brand of cocoa butter, I have found that setting to hold 'true' with ambient temperature in the range of 15-23 degrees Celsius (c. 59-73 degrees Fahrenheit) over the 24-hour incubation period.

I received my CocoPix two weeks ago, and have been using it daily to temper chocolate in two 6kg melters. For the past 12 years I have used the seeding method to achieve temper, with generally good and consistent results. However, I find using cocoa butter silk for tempering is a vast improvement, offering a faster and better temper. I am impressed with the CocoPix and look forward to incorporating it into my workflow moving forward.

I attended a chocolate event in PingTung Taiwan for Cacao Farmers and that is where I was first introduced to the CocoPix. Everyone made beautiful chocolates that day and I was very impressed with the device, so I decided to take a chance and get one for myself. I have been using it ever since and I have never looked back. Unmolding was one of the task I used to dread but not any more. Silk tempering makes it so easy and stress free. Love the CocoPix!. Keep up the good work guys.

I am a hobbyist chocolatier having taken it up after retiring a few years ago. I usually create batches of 150 – 200 filled bonbons. I have tempered my chocolate using tabling, seeding, and straight temperature modulation both with Mycryo and without and was anxious to try tempering using silk. I was intrigued by the CocoPix product and decided to give it a try based on its significantly lower price point than other products out there. I have been using it for 2 months now and am very pleased with its performance.

The product arrived in very secure and solid packaging which was a pleasant surprise. It seems to be well designed and is actually a nice looking small appliance sitting on a countertop. Controls are simple and intuitive, and I have had it on continuously for as long as 10 days without any notice of overheating or malfunction. Most importantly the silk that this product creates is outstanding. I have greatly simplified my tempering process for chocolate, colored cocoa butter, and ganache and the temper I am able to now achieve is very good.

For my own uses I found that the containers were a bit too small for melting chocolate or colored cocoa butter so I will be using the product exclusively for creating silk. I have not ever used the EZTemper or Kadzama silk creating machines but I can’t imagine they create silk any better than what this tool is able to create and the cost was significantly less. Happy with the purchase

This thermostat allows for segmented and individual temperature control! It can also increase the temperature to prevent solidification! It is easy to use and versatile. The operational buttons are convenient and easy to understand! Highly recommended!

此調溫機，有分段及各別控溫! 還可加溫度，預防凝固! 使用簡單，多用途。操作功能鍵方便易懂! 值得推薦!

We recently got a CocoPix for DownLow Chocolate after learning about tempering with cocoa butter silk and seeing the excellent (and hilarious) videos from Beta Crystal.
On our first use, we made cocoa butter silk for our low-carb "Flapper Girl: Coconut White Chocolate." On several previous batches, we struggled with getting a good temper (without seed) using our ChocoVision Revlation Delta tempering machine - and it took a long time! But with the CocoPix and cocoa butter silk, we got a shiny, snappy temper the first time! And the tempering process took a fraction of the time.
The day before tempering/molding, we added 30g of cocoa butter wafers (1% of our 3kg batch) to the CocoPix, set the temp (33.3'C), and the next day we had silk (opaque, creamy, mayonnaise-looking cocoa butter). Later that day, we added our white chocolate to the tempering machine, heated it to 45'C and cooled it to 34.5'C. Then we added the cocoa butter silk and whisked it into the chocolate. We let the chocolate cool to 30'C and then molded/vibrated the chocolate and put the bars in our wine fridge to set. After 20-30 minutes, we checked the bars and they had the 3 S's: shrink, shine, and snap.
The CocoPix is a game changer! We will incorporate our CocoPix and cocoa butter silk into our tempering process for all of our chocolate bars. Because with the CocoaPix, we have a good temper. And with a good temper comes happiness. Thank you for making us happy, Beta Crystal!