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!
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.