Although I have tons of experience tempering commercial chocolate, I have had a lot of trouble tempering the chocolate I am making from the bean. And I am getting ready to start commercial production so I was looking for a way that my staff could easily temper using a machine or by hand, and how I could explain it to them if I couldn't do it myself. My future staff is likely to have no formal education and even if I had thousands of dollars to buy an automatic tempering machine, I thought it might be hard to train them to take care of it properly. Anyway, I saw an article about the eztemper machine, and thought, can it really be that easy?
Yes, it is. It is amazing! I pulled the cocoa mass out of the melangers and put into a bowl. I let it sit for a couple hours until it was 32-33 degrees celcius and added the 1% of seed cocoa butter from the eztemper. I stirred well and poured directly into molds. My chocolate came out perfect! Its going to be so easy for me to train staff with this machine! So worth the money.
So, yes, its super awesome!