My Canadian friend Christophe Morel made me discover the Magic Temper two years ago.
I have the chance to work in the chocolate industry for many years, and when I started a year ago to use this machine, I was impressed. This is, for me, the machine to have: it works rapidly and efficiently, the process is easily reproducible and it is simple to use.
The concept is intelligent, as it is a nice and simple way to pre-crystallise chocolate and interiors without any risk of contamination, etc.
Once we understood the four basic notions of the machine, we use it for the tempering of all kind of chocolate, mixture of cocoa butter and colorant for the chocolate moulds, for the interiors based on praline or gianduja, for ganaches or spreads.
I am sure that in the next few years, this machine becomes vital in all chocolate labs.
I am demonstrating [...] among the world [...] at the moment I have shown the Magic Temper across China, Canada, USA, Serbia, France and soon Russia. I am happy to promote, explain and talk about devices that makes pastry chefs' life much easier, that improves textures.
Magic temper is a life saver.. well I should say time saver, being introduced over 2 years ago. I have been recommending to every pastry chef I know and every new consulting project I am working on. The simple process is so efficient and even can be used in other pastry applications. Every pastry kitchen needs one!