I think this is the correct thread to ask, since it is about the STC-1000.
I am thinking about buying a STC-1000 for a different purpose than what is discussed here. I don't brew beer but I work with chocolate (pralines, bonbons) and I am looking for a way to temper the chocolate I used. Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for pralines. Tempering prevents the dull grayish color and waxy texture that happens when cocoa fat separates out. Tempered chocolate produces a crisp snap when you bite into it and the final product will get a nice shine on it.
The process of tempering chocolate consist of a few steps:
1. Melt the chocolate to a temperature of 40-50 degrees (depends on type of chocolate that you use)
2. Bring down the temperature of the chocolate to 27 degrees (not all chocolate manufactures advise this step, but the brand I use suggests to do it)
3. Bring the temperature of the chocolate to 31 degrees and keep it there for as long as you work with it.
First I need to know if the STC-1000 can do this. I am ready to apply the firmware that is discussed here
https://github.com/matsstaff/stc1000p or here
https://github.com/Emile666/stc1000_stm8 (whichever is better).
In case the STC-1000 can do this, I need to think about what to do to heat the chocolate. I have thought of pumping hot and cold water through a coil around a chocolate container. Another wild idea is to use a hairdryer that can blow both hot and cold air.
Other suggestions are very welcome. Looks like a nice project for the upcoming holidays.