A 100% cocoa butter, in powder form, is ideally used for tempering chocolate and for salted applications. Contains stable cocoa butter crystals and resists high temperatures.
How to use
- For tempering:
1. Melt the chocolate at 40-45°C (microwave or bain-marie).
2. Leave the chocolate to cool (to 34-35°C for dark chocolate or 33-34°C for milk, white or coloured chocolate) at ambient temperature.
3. Add 1% Mycryo™ cocoa butter, that is 10 g per 1 kg of chocolate.
4. Mix well.
5. When the coverture has reached an ideal temperature (31-32°C for dark chocolate or 29-30°C for milk, white or coloured chocolate), the chocolate is tempered and ready to use.
6. To use the chocolate for a longer time, keep it at 31-32°C in the case of dark chocolate or 29-30°C in the case of milk, white or coloured chocolate
- For cooking:
1. Sprinkle Mycryo™ on a working surface or in a bowl (mixed with seasoning if desired)
2. Coat the uncooked ingredients (meat, fish or vegetables) with Mycryo™. You can keep the ingredients in the fridge until you need them
3. Fry in a dry, hot pan without the addition of other baking fat.
Moulding | Enrobing | Ganache/Filling | Cooking
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