Mycryo powdered cocoa butter from Cacao Barry. Perfect for tempering chocolate -
A 100% cocoa butter ideally used for tempering chocolate and for salted applications.
Size 550 grams.
PLEASE NOTE: As this product is imported from Europe, it arrives to North America with a best before date of anywhere between 3-6 months.
Ingredients: Cocoa butter.
Tempering chocolate means pre-crystallising the cocoa butter in the chocolate. This has everything to do with the temperature at which the chocolate is processed. When tempered, the cocoa butter is transformed into a stable crystalline form. This is what guarantees the hardness, shrinkage force and brilliance of the final cooled product. If you melt chocolate normally (at ±40°C) and let it cool again until it reaches its processing temperature, you will not obtain a brilliant result. The three factors that play a role during tempering are duration, temperature and movement. If you use a special technique to bring the chocolate up to its temperature you will achieve the expected result. This is what is meant by tempering: bringing the chocolate up to the temperature at which you wish to work so that it contains sufficient stable crystals.
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