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Temper your chocolates, pralines and ganaches by seeding, without a marble slab: the Magic Temper turns cocoa butter into stable crystals, for tempering that is fast, repeatable and 100% reliable. Made in France.
- 100%reliable, repeatable tempering
- 1 to 3 hbefore cutting your framed slabs
- €1,309excl. VAT, starting price
Or call us: +33 (0)1 34 90 90 00
Tempering by seeding
Magic Temper
The Magic Temper turns solid cocoa butter into a cream of stable crystals, ready to seed your masses. Simply stir it into your chocolate, praline or ganache: tempering is fast, repeatable and 100% reliable, without a marble slab. Three models, from pastry chefs and restaurants to chocolate workshops and R&D centres.
Alpha · 2 × 250 g€1,309 excl. VATMT-1.5K · 1.5 kg€2,420 excl. VATMT-3K · 3 kg€2,750 excl. VAT
- 1–3 hslabs ready
- 0.1°C accuracy
- 600kg/day max.
- ModelsAlpha · MT-1.5K · MT-3K
- ControlAccurate to 0.1 °C
- Power supply100–240 V mains adapter
- ProductionFrom 70 to 600 kg per day
Its strengths
Equipment
Three capacities
Alpha, MT-1.5K or MT-3K?
The principle is the same: only the quantity of cocoa butter prepared changes, depending on your production volumes.
Magic Temper Alpha
Twin tank holding 2 × 250 g of cocoa butter. The most compact (Ø 20 cm, 2 kg), controlled by smartphone: for pastry chefs, confectioners and restaurants, up to 70 kg of production per day.
Capacity 2 × 250 g · €1,309 excl. VAT
Magic Temper MT-1.5K
1.5 kg cocoa butter tank, with LCD screen: for productions of 150 to 300 kg per day.
Capacity 1.5 kg · €2,420 excl. VAT
Magic Temper MT-3K
3 kg cocoa butter tank, with LCD screen: for productions of up to 600 kg per day.
Capacity 3 kg · €2,750 excl. VAT
What you temper
Chocolates, pralines, ganaches and fillings
A single device for all your masses, including fillings for one-shot, depositing or extrusion.
From solid cocoa butter…
You pour the cocoa butter into the tank: it is the only ingredient to prepare.
…to a cream of stable crystals
The Magic Temper turns it into a cream rich in stable crystals.
Ready to stir in
You add it to your mass: couvertures, pralines, ganaches, spreads, gianduja.
Tempering by seeding
How does the Magic Temper work?
Instead of creating the crystals throughout the mass, you add stable cocoa butter crystals directly to it.
Cocoa butter
1. Fill the tank
Pour the solid cocoa butter into the aluminium tank and close the heat-shield lid.
30–35 °C
2. Transformation
The digital control, accurate to 0.1 °C, turns the butter into a cream of stable crystals, with no risk of a liquid phase.
Stable crystals
3. Seed
Stir the cream into your mass: crystallisation starts straight away, evenly.
Technical data
Compare the three Magic Temper models
| Alpha | MT-1.5K | MT-3K | |
|---|---|---|---|
| Price | €1,309 excl. VAT | €2,420 excl. VAT | €2,750 excl. VAT |
| Daily production | Up to 70 kg | 150 to 300 kg | Up to 600 kg |
| Capacity (cocoa butter) | 2 × 250 g (twin tank) | 1.5 kg | 3 kg |
| Tank | Food-grade aluminium | Food-grade aluminium | Food-grade aluminium |
| Setting range | 30.0 to 35.5 °C | 30.0 to 35.0 °C | 30.0 to 35.0 °C |
| Accuracy | 0.1 °C | 0.1 °C | 0.1 °C |
| Control | Smartphone app (Bluetooth) | LCD screen | LCD screen |
| Power supply | 100–240 V · 60 W | 100–240 V · 100 W | 100–240 V · 100 W |
| Dimensions | Ø 20 cm · h 10 cm | 237 × 277 × 292 mm | 237 × 277 × 412 mm |
| Weight | 2 kg | 4.5 kg | 6.2 kg |
| Made in | France | France | France |
Frequently asked questions
Magic Temper: your questions
What is tempering by seeding?
It is a method that consists of adding stable cocoa butter crystals to the melted mass, instead of creating them by cooling on a marble slab or in a tempering machine. The Magic Temper prepares these crystals from solid cocoa butter: you then simply stir the resulting cream into your chocolate, praline or ganache.
What can you temper with the Magic Temper?
Chocolate masses, couvertures, pralines, ganaches, gianduja and fillings, including those intended for one-shot, depositing or extrusion.
How much time can you save?
Framed slabs are ready to cut in 1 to 3 hours, instead of 12 to 24 hours. Crystallisation is faster because the mass is seeded with stable crystal forms.
Which Magic Temper should you choose: Alpha, MT-1.5K or MT-3K?
It depends on your volumes. The Magic Temper Alpha, compact and controlled by smartphone, is suitable for up to 70 kg per day: pastry chefs, confectioners, restaurants. The MT-1.5K covers productions of 150 to 300 kg per day and the MT-3K up to 600 kg per day. The tempering principle is the same on all three.
How much does a Magic Temper cost?
The Magic Temper Alpha is priced at €1,309 excl. VAT, the MT-1.5K at €2,420 excl. VAT and the MT-3K at €2,750 excl. VAT.
Does the Magic Temper replace the marble slab?
Yes for tempering pralines, ganaches and fillings: tempering is simpler and repeatable, and it avoids the flavour contamination that comes with working on a marble slab. For large quantities of couverture chocolate, it complements your tempering machine.
Where is the Magic Temper made?
All three models, Alpha, MT-1.5K and MT-3K, are made in France.
How is the device set and cleaned?
The tank temperature is set from 30.0 to 35.0 °C (35.5 °C on the Alpha), to within 0.1 °C: on the LCD screen of the MT-1.5K and MT-3K, or from the smartphone app for the Alpha. The tank bottom and outer surfaces have rounded edges, which makes cleaning easier. The device plugs into a standard socket, via a 100–240 V mains adapter.
Quick quote
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- A quick reply to your request
- Machines with a 2-year warranty
- Delivery and installation included in mainland France
Prefer to call? +33 (0)1 34 90 90 00
A project? Let’s talk about your production.
Pralines, ganaches, fillings: our experts recommend the model suited to your volumes.
Or call us: +33 (0)1 34 90 90 00
