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


John DePaula
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31 minutes ago, Kerry Beal said:

The tour that we took there did make me drool a bit.

 

Yeah but you could control it with a tissue while most of the rest of us would need a couple of buckets.😋😂

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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7 minutes ago, Anna N said:

Yeah but you could control it with a tissue while most of the rest of us would need a couple of buckets.😋😂

To be fair - I don't have a spray dryer or a rheometer - but it sounds like they haven't gotten around to spray drying their own milk either!

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  • 4 months later...

Hi Kerry,

We are currently tempering with Mycrio and considering about EZ Temper. Have read through the thread but just want to confirm my understanding. 

For the initial run (say using milk chocolate coverture or slabs from the previous runs) I do not need to heat it up to 45C then cool down to 34 ish before adding the silk. I can just heat up above the melting point (say 35C) cool down to 33 add the silk and go? And the same would be applicable to white/dark/colored cocoa butter etc)? Is my understanding correct?

 

 

Thanks!

 

Larry  

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46 minutes ago, Polian said:

Hi Kerry,

We are currently tempering with Mycrio and considering about EZ Temper. Have read through the thread but just want to confirm my understanding. 

For the initial run (say using milk chocolate coverture or slabs from the previous runs) I do not need to heat it up to 45C then cool down to 34 ish before adding the silk. I can just heat up above the melting point (say 35C) cool down to 33 add the silk and go? And the same would be applicable to white/dark/colored cocoa butter etc)? Is my understanding correct?

 

 

Thanks!

 

Larry  

You got it!

 

 

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