Since the invention of Mycryo® cocoa butter, tempering chocolate has become easy. This method has many advantages:
- It doesn’t need a lot of material.
- Just add 1% Mycryo® cocoa butter for example:
- 10 g for 1 kg of chocolate when this one is at the right temperature.
- Your chocolate stay perfectly fluid.
- You can work the chocolate for longer before it gets thick.
