Upcoming Opportunities to See EZtemper in Action
- June 22, 2019 - Fine Chocolate Industry Association Elevate Chocolate Event - NYC, NY
- Sept 7 -12, 2019 - InternationaI Baking Industry Expo - Las Vegas, Nevada
- November 9 - 10, 2019 - NW Chocolate Festival - Seattle, WA
- November 15 - 17, 2019 - Salon du Chocolat - NYC, NY
- January 18 - 22, 2020 - Sigep - Rimeny, Italy
EZtemper in Japan
Check out the link below for the report in So Good Online
www.sogoodmagazine.com/pastry-blog/pastry-people/ramon-morato-and-eztemper-at-chocolate-academy-in-tokio/
www.sogoodmagazine.com/pastry-blog/pastry-people/ramon-morato-and-eztemper-at-chocolate-academy-in-tokio/
Michael Laiskonis at ICE
EZtemper was excited to visit Michael in his Chocolate Lab at ICE (Institute of Culinary Education) in NYC in September. He's already making great use of it to replace hand tempering for smaller batches of bean to bar chocolate.
Well-known Utah Chocolatier Gives EZtemper her Stamp of Approval
Dear EZ temper,
I have had your wonderful machine now for 9 months. I am very happy with it. It does everything you said it would, and more. I have 3 Savage tempering/melters and one wheel machine. I thought I was pretty good at getting chocolate into temper. I was wrong! Since using the EZ, my chocolate is much shinier. I still use my Savages, but when the temper is just not quite there, I use some Silk. It brings it into temper beautifully without a lot of fuss. The EZ isn’t just for people who don’t have tempering machines….it is for everyone! Thank you for creating this!
Ruth Kendrick
Chocolot Artisan Confections
Chocolot.com
801.475.5050
I have had your wonderful machine now for 9 months. I am very happy with it. It does everything you said it would, and more. I have 3 Savage tempering/melters and one wheel machine. I thought I was pretty good at getting chocolate into temper. I was wrong! Since using the EZ, my chocolate is much shinier. I still use my Savages, but when the temper is just not quite there, I use some Silk. It brings it into temper beautifully without a lot of fuss. The EZ isn’t just for people who don’t have tempering machines….it is for everyone! Thank you for creating this!
Ruth Kendrick
Chocolot Artisan Confections
Chocolot.com
801.475.5050
FCIA Elevate Chocolate Event January 2016
Demonstrating the EZtemper at a big event. I wish everyone had the opportunity to see it work in real life - I love to see the change in expression when skepticism turns to awe!
Many thanks to Cacao Barry not only for supplying chocolate but especially for their continued and enthusiastic support of the EZtemper.
Many thanks to Cacao Barry not only for supplying chocolate but especially for their continued and enthusiastic support of the EZtemper.
Chocolate Academy Montreal sees EZtemper for the First Time
EZtemper was very excited to visit the Chocolate Academy Canada in Montreal and show the Chefs what EZtemper can do!
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EZtemper Launch at FCIA
Rodney Alleguede presents the EZtemper at the launch at the Fine Chocolate Industry Association event in NYC!
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Elaine Boxer of Voilà Chocolat accepting the EZtemper from Rodney Alleguede drawn at the Fine Chocolate Industry Association event in NYC
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A Mention in Dessert Professional Aug/Sept 2015
EZtemper
Sep 11, 2015
The EZtemper seed generator allows small to medium size confectioners to benefit from technology formerly available only to larger manufacturers. The machine produces cocoa butter seed, which when added to a chocolate mass (in quantities as small as 0.5 to 1.0%) will bring it into temper almost instantly. The seed can also be used for the pre-crystallization of ganache, gianduja and meltaways. To learn more about the technology, go to www.eztemper.com.
Sep 11, 2015
The EZtemper seed generator allows small to medium size confectioners to benefit from technology formerly available only to larger manufacturers. The machine produces cocoa butter seed, which when added to a chocolate mass (in quantities as small as 0.5 to 1.0%) will bring it into temper almost instantly. The seed can also be used for the pre-crystallization of ganache, gianduja and meltaways. To learn more about the technology, go to www.eztemper.com.