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COCOA BUTTER 600G MYCRYO
Description
100% pure cocoa butter in micro-powder form.
Mycryo™ is a 100% natural ingredient: pure cocoa butter in powder form. It presents a true revolution for tempering. Adding just about 2% Mycryo™ to melted chocolate seeds the necessary stable crystals to create perfectly pre-crystallised chocolate conveniently. On top, the addition of the cocoa butter will give your chocolate more gloss and a harder crack.
Mycryo™ is also a wonderful vegetable fat for frying and grilling. It resists frying temperatures better than butter or oils, and doesn't burn. In addition, Mycryo™ brings out the natural flavours of even the most delicate ingredients, like scallops or foie gras. Just roll vegetables, meats, fish or poultry in Mycryo™ and fry or grill the ingredients in a hot pan or on a hot grill. You can even mix Mycyro® with herbs or spices.
Mycryo™ is a 100% natural ingredient: pure cocoa butter in powder form. It presents a true revolution for tempering. Adding just about 2% Mycryo™ to melted chocolate seeds the necessary stable crystals to create perfectly pre-crystallised chocolate conveniently. On top, the addition of the cocoa butter will give your chocolate more gloss and a harder crack.
Mycryo™ is also a wonderful vegetable fat for frying and grilling. It resists frying temperatures better than butter or oils, and doesn't burn. In addition, Mycryo™ brings out the natural flavours of even the most delicate ingredients, like scallops or foie gras. Just roll vegetables, meats, fish or poultry in Mycryo™ and fry or grill the ingredients in a hot pan or on a hot grill. You can even mix Mycyro® with herbs or spices.
Details
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), use the product.
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.
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), use the product.
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.