How to temper chocolate with the magic temper

A magic temper is a machine which keep cocoa butter in a stable shape. It will turn into a paste or cream. Then u ll be able to seed any masses containing cocoa butter. As cocoa butter is polymorph and always tend to the most stable phase the unstable cocoa butter crystals will turn into stables ( phase 5). So u can easily batch temper any chocolate by adding 1 % when the chocolate is at 30-32°C and more important ur ganache and praline. It will result in a smoother texture and much quicker to set. White chocolate ganache is about 1 h to set before cutting. Praliné can be tempered at 28°C so easier if u have one shot. Easier work, quicker and better results throughout the time...

I made a video to explain it, this is a part from a course I did about tempering chocolate by hand and by the seeding method using the magic temper...

To learn more about the courses where I explain the chocolate tempering

https://onlineclasses.nicolasbotomisy.com/p/finger-mango-lime-milk-chocolate

https://onlineclasses.nicolasbotomisy.com/p/intense-chocolate-tart

If you want more information about the magic temper or if you want to order one at the best conditions, feel free to send me an email info@nicolasbotomisy.com