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Tempered chocolate with Mycryo cocoa butter – decorations
Learn how to temper chocolate with Mycryo cocoa butter to achieve a glossy, crisp, and easy-to-work chocolate. This technique allows you to create precise decorations on transfer sheets and chocolate water droplets, ideal for elevating your pastries.
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Critical Success Points
- • Melt the chocolate to the correct temperature (40‑45 °C).
- • Cool precisely to 34‑35 °C before adding the cocoa butter.
- • Incorporate the Mycryo cocoa butter without losing temperature.
- • Maintain the working temperature between 31‑32 °C during pouring.
- • Cut the shapes when the chocolate is semi‑firm to avoid cracking.
Safety Warnings
- • Melted chocolate reaches high temperatures; handle with care to avoid burns.
- • Keep the Mycryo cocoa butter frozen until the moment of addition to avoid contamination.
- • Use dry utensils; water causes chocolate to seize.
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