Mycryo cocoa butter 0,6 kg
Product detailed description
How to temper dark chocolate using this powdered cocoa butter
- Fully heat the chocolate to approximately 45 degrees Celsius.
- Cool the chocolate to 35 degrees Celsius with occasional stirring.
- Add Mycryo - 1% of the chocolate's weight (for 1 kg of chocolate, add 10 grams of cocoa butter).
- Stir until the cocoa butter is completely dissolved and the temperature of the chocolate drops to 31-32 degrees Celsius.
- Perform a test to ensure that the chocolate is correctly tempered.
- 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.