Mycryo cocoa butter 0,6 kg

Product detailed description

How to temper dark chocolate using this powdered cocoa butter

1. Fully heat the chocolate to approximately 45 degrees Celsius.
2. Cool the chocolate to 35 degrees Celsius with occasional stirring.
3. Add Mycryo - 1% of the chocolate's weight (for 1 kg of chocolate, add 10 grams of cocoa butter).
4. Stir until the cocoa butter is completely dissolved and the temperature of the chocolate drops to 31-32 degrees Celsius.
5. Perform a test to ensure that the chocolate is correctly tempered.
6. Use the same procedure for other types of chocolate: heat the chocolate, cool it to a temperature 3 degrees higher than the working temperature, and then add Mycryo.

Ingredients: Cocoa butter

Packaging: 0.6 kg

Storage: Store in a dry and cool place, up to 20 degrees Celsius.