@Kerry Beal, I know it would be a ton of work for you and would be asking a lot of contributors, but I think it would be helpful to have a compilation of how experts like Morató are actually using the EZtemper. Avachocolate stated that he [Morató], for example, uses it for everything except enrobing, so I would assume that means he uses silk to temper his chocolate for shells and for making ganaches as well. There might be a difference in usage between holding classes and being in actual production.
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@Kerry Beal, I know it would be a ton of work for you and would be asking a lot of contributors, but I think it would be helpful to have a compilation of how experts like Morató are actually using the EZtemper. Avachocolate stated that he, for example, uses it for everything except enrobing, so I would assume that means he uses silk to temper his chocolate for shells and for making ganaches as well. There might be a difference in usage between holding classes and being in actual production.
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