Tempering with MYCRYO® : considered as the easiest and most efficient method ever developed ! With the advent of MYCRYO®, 100% pure cocoa butter, tempering becomes an easy task, simple to perform. This method has multiple advantages: • Requires minimum equipment. • Simply add 1% MYCRYO® by weight to the chocolate; namely 10 g for 1 kg of chocolate (1.6 oz for 1 lb) when the chocolate reaches the correct temperature. • The chocolate remains perfectly fluid. • Longer working time before the chocolate hardens. Shape the chocolate by hand or mould with an enrober.
Cacao Barry - "Mycryo Cocoa Butter Powder", 550g/1.21lbs.
Cacao Barry Cocoa Butter Powder | Mycryo