Barry Mycryo cocoa butter - 550 g

Since the invention of Mycryo® cocoa butter, tempering chocolate has become easy. This method has many advantages:

• It doesn't require much equipment.
• Simply add 1% Mycryo® cocoa butter, for example:
• 10 g for 1 kg of chocolate when it has reached the right temperature.
• Your chocolate remains perfectly fluid.
• You can work the chocolate longer before it becomes thick.

1. Melt chocolate at 40-45°C (microwave or bain-marie).
2. Cool the chocolate (to 34-35°C for dark chocolate or 33-34°C for milk, white or colored chocolate) to room temperature.
3. Add 1% Mycryo® cocoa butter, i.e. 10 g for 1 kg of chocolate.
4. Mix well.
5. When the couverture has reached ideal temperature (31-32°C for dark chocolate or 29-30°C for milk, white or colored chocolate), use the product.
6. To use the chocolate longer, keep it at 31-32°C for dark chocolate or 29-30°C for milk, white or colored chocolate.

Why temper chocolate?

Tempering chocolate means pre-crystallizing the cocoa butter in the chocolate. This has everything to do with the temperature at which the chocolate is processed. When chocolate is tempered, the cocoa butter present is brought to a stable crystalline form. This is what guarantees the hardness, shrinkage strength and gloss of the cooled final product. If you melt the chocolate normally (at ±40°C) and let it cool down to its processing temperature, you won't get a glossy result. The 3 factors that play a role in tempering are time, temperature and movement. If you use a particular technique to bring the chocolate up to temperature, you'll actually achieve the desired result. This is what we mean by tempering: bringing the chocolate to the temperature at which it can be worked, so that it contains sufficient stable crystals.