Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

John DePaula

EZtemper - The Help You Need to Achieve Perfectly Tempered Chocolate FAST!

Recommended Posts

25 minutes ago, John DePaula said:

So I have some Cacao Barry cocoa butter that has been sitting around for a couple of years.  It looks fine; it smells fine. It has been stored, sealed at cool room temperature. But as I said, it has been sitting around a while.  I placed a portion in my EZtemper and used the factory setting of 33.7 ºC.  After a few days, I got back to checking it. When I stirred it, the consistency is like thick frosting and it seems that there may be a few unmelted grains floating around.  I’ve read that for Cacao Barry, some people are finding that 33.8 ºC works best.  I’ve adjusted the setpoint of the EZtemper up by 0.1 ºC to 33.8 ºC. I’ll check it again in a few hours; however, is that sufficient?  Or do I need to bring the CB up to 60 ºC and allow to set at room-temperature before proceeding? And if I do that, should I start over at the factory setting of 33.7 ºC?
 

 

Check again. It's only if it remains grainy when the background is silky that it needs to get melted back out.

  • Like 1

Share this post


Link to post
Share on other sites
On 3/12/2019 at 2:57 PM, Kerry Beal said:

Check again. It's only if it remains grainy when the background is silky that it needs to get melted back out.

Well that worked out most excellently! Just finished a batch of ~300 milk chocolate shells - all beautifully in temper thanks to EZtemper. The hardest part was waiting for my chocolate mass to cool down to 33.5°C. Toward the end of the run, I noticed that the chocolate temperature had somehow spiked at 33.8°C or so.  I got it stirred well and once the temperature had cooled down a few tenths of a degree, I added a dollop of silk just as insurance.  Worked beautifully.

Share this post


Link to post
Share on other sites
18 minutes ago, John DePaula said:

Well that worked out most excellently! Just finished a batch of ~300 milk chocolate shells - all beautifully in temper thanks to EZtemper. The hardest part was waiting for my chocolate mass to cool down to 33.5°C. Toward the end of the run, I noticed that the chocolate temperature had somehow spiked at 33.8°C or so.  I got it stirred well and once the temperature had cooled down a few tenths of a degree, I added a dollop of silk just as insurance.  Worked beautifully.

And now to make your life even easier - don’t bother taking it all the way up and cooking back to 33.5 - just get it melted (likely will happen at around 34 or so) and cool down from there.

 

 

  • Like 1

Share this post


Link to post
Share on other sites
7 minutes ago, Kerry Beal said:

And now to make your life even easier - don’t bother taking it all the way up and cooking back to 33.5 - just get it melted (likely will happen at around 34 or so) and cool down from there.

 

 


This is awesome... you just made my life easier as well. 

Share this post


Link to post
Share on other sites
1 hour ago, Kerry Beal said:

And now to make your life even easier - don’t bother taking it all the way up and cooking back to 33.5 - just get it melted (likely will happen at around 34 or so) and cool down from there.

 

 

 

Does this mean the original melt, like when you’re starting a run? I thought it had to get up past 35.5, so yay for saving a few minutes here and there!

Share this post


Link to post
Share on other sites
10 minutes ago, patris said:

 

Does this mean the original melt, like when you’re starting a run? I thought it had to get up past 35.5, so yay for saving a few minutes here and there!

In the original melt you just need to get it melted. If you don't get above 33.5 it will likely have the same texture as the silk so you need to get a little higher than that.

  • Like 1

Share this post


Link to post
Share on other sites

 

2 minutes ago, Kerry Beal said:

In the original melt you just need to get it melted. If you don't get above 33.5 it will likely have the same texture as the silk so you need to get a little higher than that.

 

Excellent - thanks!

Share this post


Link to post
Share on other sites

I really love being able to work at a slightly higher, and therefore more fluid, temperature. Fantastic!
And another thing: using transfer sheets must be a little easier as well, right? I don't recall seeing any mention of it but the slightly higher temperature should make transfers go more smoothly.

Share this post


Link to post
Share on other sites
22 minutes ago, John DePaula said:

I really love being able to work at a slightly higher, and therefore more fluid, temperature. Fantastic!
And another thing: using transfer sheets must be a little easier as well, right? I don't recall seeing any mention of it but the slightly higher temperature should make transfers go more smoothly.

yup!

Share this post


Link to post
Share on other sites

Hi everyone, 

 

I'm new here and really glad that I have found this group. Learned a lot already, thanks for all the useful informations. ☺️

 

Please let me to ask a couple of questions related to the EZtemper. 

 

First of all can someone tell, is there a stockist in the UK or elsewhere in Europe? It would be much easier and cost effective to purchase the machine here. Plus it would be great to have with the 3 pin UK plug version. 🔌

And my other question is could you tell me please which type of cocoa butter would be the best choice for the EZtemper? 

(Just asking because I contacted earlier the company who sells the Magic Temper and they recommended using their machine with blocks rather than the callets.)

 

Thank you very much for your help in advance! 😊

 

 

Share this post


Link to post
Share on other sites
41 minutes ago, Szilvia said:

Hi everyone, 

 

I'm new here and really glad that I have found this group. Learned a lot already, thanks for all the useful informations. ☺️

 

Please let me to ask a couple of questions related to the EZtemper. 

 

First of all can someone tell, is there a stockist in the UK or elsewhere in Europe? It would be much easier and cost effective to purchase the machine here. Plus it would be great to have with the 3 pin UK plug version. 🔌

And my other question is could you tell me please which type of cocoa butter would be the best choice for the EZtemper? 

(Just asking because I contacted earlier the company who sells the Magic Temper and they recommended using their machine with blocks rather than the callets.)

 

Thank you very much for your help in advance! 😊

 

 

Szilvia, welcome to eG.

 

There are not units stocked in Europe - I keep them here with me in Canada and ship them when required. I can however send one along with the cord for Europe (the machine itself has an adapter and usually ships with a North American cord that goes from the adapter to the wall. You can either replace that cord or use a NA to Euro wall adapter). 

 

Any cocoa butter is fine in the EZtemper - I prefer the callets just because they seem to be ready to go faster than the big blocks. When I'm doing trade shows with it I'll often use Mycryo. 

 

Feel free to send me a PM - I can check and see if there might be one lonely unit that is still hanging around in Europe after the last trade show. 

 

 

Share this post


Link to post
Share on other sites

It was time to buy some more cocoa butter, so I bought a 3.5KG bucket of food grade, deodorized CB (about 50% of the cost of the callets).  This is how I deal with it.  I soften it to make it easy to scoop, then I take out what I think I will need in the near term (a couple of months).  I melt it down (60C) then cool it to 33C and temper it with  silk from the EZ Temper.  Then I pipe it into chocolate molds and let it fully crystalize for 24 hours.  Each tablet weighs about 6g.   Then I put some of the tablets in a jar in the EZ Temper for gorgeous silk, while keeping some of the tablets for recipes.  One great side effect is that the next batch of chocolates made in those molds have ridiculous shine.  

 

My previous cocoa butter required an EZ Temper setting of 33.8.  This new cocoa butter needed 33.6 degrees.  I guess each variety or batch is slightly different.

IMG_2692.jpg

  • Like 3

Share this post


Link to post
Share on other sites

  • Similar Content

    • By eglies
      Hello everyone. 
       
      I have been encountering a problem with my chocolate tablets. My chocolate is tempered and checked with a test but they still seem to be coming out like this. 
       
      Any tips about this? 
       
       

    • By pastrygirl
      There are two local grocery stores here who I'd like to try to sell chocolate to but they have policies forbidding GMO soy,  Soy lecithin is allowed only if organic or certified non-GMO. 
       
      I use a lot of Felchlin, some Valrhona, a little Cacao Barry. The only mention of GMOs I've found from Felchlin is this note in a brochure: GMO absence:  Felchlin fulfills current legislative requirements regarding GMO absence.  All Felchlin products comply with the Swiss Regulation and the European Council Regulation related to genetically modified organisms in food and feed.
       
      Does anybody know what those requirements are?  Is anything European going to be GMO-free?  Or labeled above some %?
       
       
    • By eglies
      I have just started my own chocolaterie. We opened two weeks ago, we are only online business. It’s 15 days before Easter here. I have produced Bonbons but don’t know if it’s enough. I have budgeted for this but nobody can tell me how it will go right? I’m scared we won’t cope with last minute orders that week...
    • By tinyragebaking
      Hi everyone! 

      I  lurk more often than post but I love this website! I've been dabbling in making bon bons and I wanted to ask if anybody here knew of any couverture dairy-free chocolates? One of my good friends is getting married and I would love to surprise her with some bon bons, but she has a severe allergy to caesin (so much so that if there's cross contamination with other food, she risks going to anaphylactic shock).  I'd appreciate any help or suggestions

      Here's a photo of some of the stuff I've been having fun with.  I did from left to right an olive oil and thyme center, raspberry and green tea, and blueberry ginger! 

       

    • By curls
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
      My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
       

       
      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

  • Recently Browsing   0 members

    No registered users viewing this page.

×