MAGIC TEMPER – 1.5Kg

The MAGIC TEMPER allows for easy tempering of chocolate masses, couvertures, pralines, ganaches and interiors by seeding.

How? It's simple, quick and above all effective. Magic Temper's cocoa butter cream acts directly on the stable crystals, so tempering is 100% safe and, above all, repeatable.

Why? It's simple, fast and above all effective. Magic Temper's cocoa butter cream acts directly on the stable crystals, so tempering is 100% safe and, above all, repeatable, with incomparable textures and viscosities, perfect demoulding, clean breakage and brilliant shine. But above all, you can pour pralines at higher temperatures and, above all, you can decant or remove the mould much more quickly than with the traditional method, all without any risk of bleaching. This avoids flavour contamination linked to tempering on marble..

The machine is used for batch tempering for daily productions of 150 to 300 kg. It is intended for chocolate confectioners.

MAGIC TEMPER lets you :

• Improve and control the quality of finished products (taste, shine, crunchiness, etc.)


• Ensure the repeatability of the quality of products such as ganache, pralines, spreads, etc.


• Shorten production times (operation times divided by 6)


• To facilitate day-to-day laboratory operations