The EZtemper makes the process of tempering chocolate easy!
Using a small quantity of produced EZtemper "silk", you can quickly and simply temper chocolate, ganache, gianduja and much more. Here are our tried-and-true formulae, created by the Chocolate Doctor.
Add 1.0 percent (by weight) of cocoa butter silk to melted chocolate that has been cooled to 33.5º C or even a degree or two cooler. A little experimentation will be required to determine the appropriate percentage for the chocolate you are using. You may find that you can go as low as 0.5% of the EZtemper silk.
If you are tempering a large quantity of chocolate - for example using the EZtemper silk to seed a 10 kg wheel unit - remove a small quantity of the appropriate temperature chocolate from the machine into a bowl and stir the EZtemper silk into this smaller amount before adding it back into the mass.
A ganache that is tempered is more stable, can be cut within a couple of hours of production and will not separate. It will be smooth and creamy, it will melt uniformly in the mouth and will not be grainy. For an in-depth look at tempering ganache, click here.
After emulsifying your ganache, at a temperature anywhere between 28º and 33º C — add 0.5 to 1.0% of the weight of the ganache of EZtemper silk and mix in thoroughly. The ganache may now be poured into a frame and cut as soon as it has set up (which may be as little as an hour or two). Ganache may be piped into shells when it is between 28 and 30º C.
Meltaway mixtures become quite fluid after the coconut oil is added to the chocolate - making it very challenging to temper them. Untempered meltaway sets poorly and becomes grainy. Because of the fluidity it is difficult to temper on a slab, particularly if you are working with large quantities.
Add 1.0 % of the weight of the meltaway recipe of EZtemper silk to the mixture when it is between 26 and 33ºC then pour into frame. Once cooled and set it is ready to be cut - this can be within as little as 1 hour depending on your starting temperatures.
For tempering mass produced or your own giandujas - EZtemper silk can be the solution to a challenging issue.
Between 0.5% and 1.0% of the weight of gianduja of EZtemper silk added to the the gianduja between 26 and 33º C will achieve good temper and allow you to cut your gianduja slab as soon as it has set - often as little as an hour.
For example for 1000 grams of melted milk chocolate, 450 grams of hazelnut paste - cool to between 26 and 33º C degrees, incorporate 8 to 14 grams of EZtemper silk, pour into frame or mold. Cool until firm. Can be cut on guitar or by hand as soon as firm.
Tempering Bean to Bar Cocoa Mass
Cool mass to between 33 and 34ºC - add 0.5 to 1.0 percent EZtemper silk. Stir for 1 minute. The pre-crystallized mass may now be pumped into buckets or molds.
Chocolate or nut spreads can be easily stabilized using EZtemper silk. Cool spread to 33.5 C or lower. Add 1.0% EZtemper silk. Cool under refrigeration for 15 to 20 minutes.