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


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In my defense, I don’t think I’ve used the term “silk” for the solid cocoa butter, it just doesn’t seem right to me. If I have, then it was an honest mistake. However, I am making “silk” in the sous vide. I’ve only timed it right once where I could use it right out of the jar for tempering. My original question still remains which is still about slightly too warm of “silk” in what I’ll call a “milk” phase. If I just lower the temperature a bit would it go back to the “silk” phase? I’ll experiment this weekend and see since I have the same cocoa butter, and my notes on the temperatures.

 

I guess we’ve just defined new phases of matter: solid, silk, milk, liquid, gas. 🤪 Now to make the confectioner’s periodic table.

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16 minutes ago, Douglas K said:

In my defense, I don’t think I’ve used the term “silk” for the solid cocoa butter, it just doesn’t seem right to me. If I have, then it was an honest mistake. However, I am making “silk” in the sous vide. I’ve only timed it right once where I could use it right out of the jar for tempering. My original question still remains which is still about slightly too warm of “silk” in what I’ll call a “milk” phase. If I just lower the temperature a bit would it go back to the “silk” phase? I’ll experiment this weekend and see since I have the same cocoa butter, and my notes on the temperatures.

 

I guess we’ve just defined new phases of matter: solid, silk, milk, liquid, gas. 🤪 Now to make the confectioner’s periodic table.

It won't go back - once the crystals are gone - they are gone. You need to take it back down and back up again.

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On 10/30/2020 at 2:48 AM, Kerry Beal said:

I really hesitate to get into the long story of how the term 'silk' that I coined for the texture of the cocoa butter produced in the EZtemper was taken over by another person and is now used to describe something that is not 'silk'. Guess I should have trademarked that term rather than EZtemper!

 

 

 

I would be interested in hearing that story! (if you can be bothered typing it :D )

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  • 3 weeks later...

@Chocolot had a great idea - she put the silk into a squeezy bottle instead of a piping bag. Less mess, less need to have something in there to stop the piping bag from dirtying up the bottom. I was in search of a squeezy bottle this am to put sweetened condensed milk into in the fridge when I decided to fill a nice flexible one that I found and pop it into one of my units. 

 

IMG_2697.thumb.jpeg.d2d62479bcf7da8cfab2701bd5550a80.jpeg 

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Here's what happens when a fork truck goes through an EZtemper box. 

 

IMG_2575.thumb.jpeg.1ec84353c9b55d4db03e6456c2b6cb85.jpeg

 

Here's what it looks like after hubby gets to work on it.

 

IMG_2672.JPG.9069faf41b472ea5cea21c3fe8eb1263.JPG

 

Lid doesn't open quite as it should - but it appears to still work. 

 

 

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9 hours ago, Kerry Beal said:

Here's what happens when a fork truck goes through an EZtemper box. 

 

IMG_2575.thumb.jpeg.1ec84353c9b55d4db03e6456c2b6cb85.jpeg

 

Here's what it looks like after hubby gets to work on it.

 

IMG_2672.JPG.9069faf41b472ea5cea21c3fe8eb1263.JPG

 

Lid doesn't open quite as it should - but it appears to still work. 

 

 

Wow! Your husband did an amazing job. Hopefully no other EZtempers were injured by the fork truck.

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6 hours ago, curls said:

Wow! Your husband did an amazing job. Hopefully no other EZtempers were injured by the fork truck.

This was one being shipped to Montréal - the courier did it. It’s cost me a fortune - the haven’t refunded the shipping so I’ve paid for shipping it, shipping it back and shipping a second one. 

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43 minutes ago, Kerry Beal said:

This was one being shipped to Montréal - the courier did it. It’s cost me a fortune - the haven’t refunded the shipping so I’ve paid for shipping it, shipping it back and shipping a second one. 

That is horrible! They should refund you; they damaged it.

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