{"id":1311,"date":"2024-11-04T11:32:59","date_gmt":"2024-11-04T10:32:59","guid":{"rendered":"https:\/\/www.statice-tempering.com\/customers-experience\/"},"modified":"2025-09-04T14:32:28","modified_gmt":"2025-09-04T12:32:28","slug":"customers-experience","status":"publish","type":"page","link":"https:\/\/www.statice-tempering.com\/en\/customers-experience\/","title":{"rendered":"Customer’s experience"},"content":{"rendered":"\n

CUSTOMER’S EXPERIENCE<\/strong>OUR CUSTOMERS ARE TALKING ABOUT IT<\/h1>\n\n
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Amaury GUICHON<\/h2>\n\n\n\n

International Pastry Instructor @PASTRY ACADEMY BY AMAURY GUICHON LLC<\/h3>\n\n\n\n
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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.<\/em><\/p>\n<\/blockquote>\n\n\n\n

http:\/\/www.thepastryacademy.com\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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J\u00e9r\u00e9my THIERRY<\/h2>\n\n\n\n

Tablette d’or 2023 – Owner @ L’Atelier n\u00b05 in La For\u00eat Fouesnant and Concarneau<\/h3>\n\n\n\n
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I thought it was essential for chocolate-makers in the 21st century to start out with a Magic Temper, because it gives us a consistency and quality on a daily basis that other techniques don’t allow. The Magic Temper was therefore the first investment we made when we opened in 2019, even before the enrobing machine!<\/em><\/p>\n\n\n\n

https:\/\/www.latelier-numero5.fr<\/a><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Louise Moille & Cl\u00e9ment Guerin<\/h2>\n\n\n\n

Owner @ L\u2019ecureuil du L\u00e9man in Haute-Savoie (France)<\/h3>\n\n\n\n
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We are just starting our business and have not yet been able to purchase a coating\/tempering machineWe save a lot of time with the MT, no need to tab or bother with seeding… and the quality of the crystallization is incredible! We are only using it for our blanket development at the moment but in the near future we know it will also be useful for our pralines and spreads!The Alpha model is great because it is adapted to small businesses, the fact that the container is “small” allows us to renew the cocoa butter regularly; we really validate this device!<\/p>\n\n\n\n

https:\/\/www.lecureuilduleman.fr<\/a><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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David Vidal<\/h2>\n\n\n\n

Pastry & Chocolate consultant in Sweden and around the world<\/h3>\n\n\n\n
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It’s great to use the Magic Temper! I’ve been able to cut down on a lot of my working time, which has given me more time to spend on other things.And most importantly, it always looks great! I use it for all kinds of jobs: tempering chocolate for sweets or decorations, praline, colours for sweets or even crystallising ganaches! Also its extremely easy to use and keeps my workbenches clean !<\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.instagram.com\/vidal31\/?hl=fr<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Alberto Simionato<\/h2>\n\n\n\n

Head of the Barry Callebaut School in Milan<\/h3>\n\n\n\n
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The Magic Temper enables me, during my demonstrations, a very fast execution! It contributes to a perfect crystallization and avoids migrations in my pralines. For the ganaches, it brings a great stability in the duration without losing its volume or texture. It is also extremely useful for decorations as well! <\/p>\n\n\n\n

https:\/\/www.instagram.com\/albertosimionato<\/a><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Francesco Boccia<\/h2>\n\n\n\n

World champion of pastry @ House Agrimontana<\/h3>\n\n\n\n
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The Magic Temper has become an absolutely essential tool due to its reliability and its very high application potential. It has become an essential part of my work, both in the laboratory and in the advice I give to my customers.It enables me to provide the best existing technology on the market applicable to the chocolate and pastry area. <\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.instagram.com\/boccia_francesco\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Jonathan Mougel<\/h2>\n\n\n\n

Meilleur Ouvrier de France Chocolate Maker and Confectioner 2019<\/h3>\n\n\n\n
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The Magic Temper brings me the uniformity in my work and in the manufacturing process.I use it in chocolate production (crystallization of couverture chocolates) as well as in pastry and confectionery on the work of textures.It has given me a great speed of execution for the setting up of my decorations during my presentations.Finally, what I like about Statice Tempering is the human and very professional relationship.<\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.instagram.com\/jonathan_mougel\/?hl=fr<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Yvan Chevalier<\/h2>\n\n\n\n

Meilleur Ouvrier de France Chocolate Maker and Confectioner & Chocolate Chef @ House Guerlais<\/h3>\n\n\n\n
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The Magic Temper has become a must-have for me in our laboratories.I have been using it daily and for many years to temper couvertures (decorations, tablets, origins, coating, one-shot…), but also to accelerate the crystallization time of pralines and ganaches… and in many other manufacturing processes.He follows me everywhere I go, be it in various competitions and today during demonstrations.Simply trying it is adopting it!<\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.instagram.com\/yvanchevalierofficiel\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Vincent Durant<\/h2>\n\n\n\n

Meilleur Ouvrier de France Chocolate Maker and Confectioner 2019<\/h3>\n\n\n\n
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What I like about using Magic Temper is that I can switch from one preparation to another with great ease, in production but also during classes, the advantage is that it can be used on small as well as large quantities.It allows a perfect and fast crystallization of the insides: pralines, ganaches and coatings both manually and mechanically.<\/p>\n\n\n\n

https:\/\/www.vincentdurantchocolatier.com<\/a><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Kriss Harvey<\/h2>\n\n\n\n

Pastry Chef, Los Angeles<\/h3>\n\n\n\n
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Discovering the Magic Temper has changed my life. It gives me the ability to crystallize my framed or moulded ganaches in a matter of hours versus waiting for them to crystallize over days. This way I can cut, coat, close and unmould much faster than before I started using Magic Temper.The other thing that I express to people is closing the moulds sooner and coating the bonbons faster because of Magic Temper makes it safer for food hygiene. <\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.instagram.com\/krissharv3y<\/a>\/<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Xavier Brignon<\/h2>\n\n\n\n

Chocolate and pastry master craftsman<\/h3>\n\n\n\n
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Since I have been using the Magic Temper for my tablets, ganaches and pralines, the time saved in production has been tremendous: we have doubled our weekly production! This has enabled us to launch new product lines with high added value. <\/p>\n\n\n\n

With the Magic Scan, our coatings are optimized, of a high quality and regularity of brightness never reached before! Its compact size and its very intuitive interface allows its easy integration in our production laboratory. <\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.xavierbrignon.com\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Bertrand Balay<\/h2>\n\n\n\n

Pastry & Chocolate Chef @ Puratos Nantes (France)<\/h3>\n\n\n\n
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Statice Tempering is in the process of permanently revolutionizing our chocolate-making practices.I use the Magic Temper daily to develop couvertures, to glue masses of praline, to crystallize ganaches, …It brings me a lot of comfort and consistency in my work.For my coating machine adjustments, I appreciate the use of the Magic Scan, which is extremely precise. It gives me all the indications on the quality of crystallization. <\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.puratos.fr\/fr<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Claudia CHINDEA<\/h2>\n\n\n\n

Pastry Chef @Cederle\u00fcfs & Svenheimers<\/h3>\n\n\n\n
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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. <\/p>\n<\/blockquote>\n\n\n\n

http:\/\/www.kuddas.com\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Bruno GRANDVOINNET<\/h2>\n\n\n\n

Pastry Chef \/ President of the Doubs Pastry Chefs \/ Vice Pr\u00e9sident of the Chamber of Crafts<\/h3>\n\n\n\n
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In a process of constant challenge, the Magic Temper helps us in our development and evolution!Today I’m working on macaroon fillings, where the Magic Temper has given me a more natural feel and a quicker return to temperature with an incomparable texture!<\/p>\n\n\n\n

https:\/\/www.instagram.com\/bruno.grandvoinnet<\/a><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Ramon MORATO<\/h2>\n\n\n\n

Chocolate Chef & Creative Director @ Cacao Barry<\/h3>\n\n\n\n
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My Canadian friend Christophe Morel made me discover the Magic Temper two years ago.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

The concept is intelligent, as it is a nice and simple way to pre-crystallise chocolate and interiors without any risk of contamination, etc.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

I am sure that in the next few years, this machine becomes vital in all chocolate labs.<\/p>\n<\/blockquote>\n\n\n\n

https:\/\/www.cacao-barry.com\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Tom VAN DEN VEEN<\/h2>\n\n\n\n

Chef Chocolatier @ Bontom Chocolaterie<\/h3>\n\n\n\n
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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\u2019ll try to make everybody as enthusiastic as I am! <\/p>\n<\/blockquote>\n\n\n\n

https:\/\/bontom.nl\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Nicolas BOTOMISY<\/h2>\n\n\n\n

Executive Pastry Chef \/ Pastry Consultant @ Tokyo & NYC<\/h3>\n\n\n\n
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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. <\/p>\n<\/blockquote>\n\n\n\n

https:\/\/nicolasbotomisy.com\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Ryan HARRIS<\/h2>\n\n\n\n

Executive Pastry Chef \/ Pastry Consultant @ Duba\u00ef<\/h3>\n\n\n\n
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The Magic Temper is a lifesaver! In fact, I should say it saves me time. I discovered it 2 years ago, and since then I’ve been recommending it to every pastry chef I know and including it in every project I work on. This simple process is so effective, and it can be used in so many areas of pastry-making. Every lab needs a Magic Temper! <\/p>\n<\/blockquote>\n\n\n\n

https:\/\/chefryanharris.com\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

CUSTOMER’S EXPERIENCEOUR CUSTOMERS ARE TALKING ABOUT IT 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 […]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1311","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/pages\/1311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/comments?post=1311"}],"version-history":[{"count":4,"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/pages\/1311\/revisions"}],"predecessor-version":[{"id":2273,"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/pages\/1311\/revisions\/2273"}],"wp:attachment":[{"href":"https:\/\/www.statice-tempering.com\/en\/wp-json\/wp\/v2\/media?parent=1311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}