For over two decades Kerry Beal has had a close relationship with chocolate and confectionery manufacturing. From teaching to testing to consulting there is almost no aspect of the business that she is not familiar with.

Before introducing the EZtemper Kerry had gained valuable experience in planning, producing, marketing and distribution. She created a set of three professionally filmed DVDs. These DVDs teach the basics of chocolate tempering, molding and decorating of bonbons, production of three dimensional figurines and various other decorative techniques. From finding a suitable kitchen to hiring a professional videographer to the logistics of packaging and distribution, Kerry honed those skills necessary to bring a product to market.

Early on she understood the need for perfectly tempered chocolate as the basis for any high-quality chocolate product. To perfect her knowledge of the crystallization process she studied under Jean-Pierre Wybauw at the French Pastry School in Chicago. She also studied with another highly regarded chocolatier, Stephan Aerts, in Belgium.