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CUSTOMER OPINIONS
OUR CUSTOMERS ARE TALKING ABOUT IT

Claudia CHINDEA

Pastry Chef @Cederleüfs & Svenheimers

I am extremely happy and grateful for having the opportunity to meet the "StaticeTempering" team (during a seminary). I would like to thank them for the help.
Statice Tempering devices made my work much easier, and not only my work, but the work of many other chocolatiers and pastry chefs. With Magic Temper it is extremely easy and fast to temper, saving more time for important things, such as experimenting something new.
Magic Temper is now the most reliable and important team member in my chocolate workshop. I am very grateful it exists.

Amaury GUICHON

International Pastry Instructor @PASTRY ACADEMY BY AMAURY GUICHON LLC

Magic temper has changed my understanding of chocolate.
Easy to use and helpful on so many levels bringing a higher quality texture to your product and speeding considerably the fabrication process of all chocolate based items.
I would not be surprised that Magic Temper would become a must-have in all kitchens in the years to come.

Bruno GRANDVOINNET

Pastry Chef / President of the Doubs Pastry Chefs / Vice Président of the Chamber of Crafts

In a process of constant challenge, the Magic Temper helps us in our development and evolution!
Today I am working on the macaroon fillings, where the Magic Temper has given me more naturalness and a faster temperature restoration with an incomparable texture!
Chocolate Chef & Creative Director @ Cacao Barry

Ramon MORATO

Chocolate Chef & Creative Director @ Cacao Barry

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.
Chocolate Chef @ Bontom Chocolaterie

Tom VAN DEN VEEN

Chocolate Chef @ Bontom Chocolaterie

I am very enthusiastic about the Magic Temper! I use it in my chocolaterie and also during Trophee Pascal Caffet where I participate! And sure I will promote. I am a member of the Dutch pastry team and I’ll try to make everybody as enthusiastic as I am!
Executive Pastry Chef / Pastry Consultant @ Tokyo & NYC

Nicolas BOTOMISY

Executive Pastry Chef / Pastry Consultant @ Tokyo & NYC

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.
Executive Pastry Chef / Pastry Consultant @ Dubaï

Ryan HARRIS

Executive Pastry Chef / Pastry Consultant @ Dubaï

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!

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