Tempered chocolate with Mycryo cocoa butter – decorations

Ingredients

• 500 g 70% cocoa dark chocolate (cut into pieces)
• 50 g Mycryo cocoa butter (frozen, 100% cocoa butter)
• 1 feuille Decorative chocolate transfer sheet (about 30×30 cm, cocoa butter pattern printed)
• 1 feuille Rhodoid sheet (for forming chocolate water droplets)

Instructions

1. Melt the chocolate

   Place the chocolate pieces in the heat‑proof bowl and melt them over a bain‑marie, stirring gently until reaching 40‑45 °C.

   Time: PT10M

   Temperature: 40-45°C

2. Cool the chocolate to 34‑35 °C

   Remove the bowl from the bain‑marie and continue stirring the chocolate, allowing it to cool to 34‑35 °C (for dark chocolate).

   Time: PT5M

   Temperature: 34-35°C

3. Incorporate the Mycryo cocoa butter

   Add the frozen Mycryo cocoa butter to the chocolate and mix for a few minutes until you obtain an airy and smooth texture.

   Time: PT5M

   Temperature: 34-35°C

4. Bring down to working temperature

   Let the chocolate stabilize at 31‑32 °C, the ideal temperature for working with dark chocolate.

   Time: PT5M

   Temperature: 31-32°C

5. Pour the chocolate onto the transfer sheet

   Place the tempered chocolate on the decorative transfer sheet and spread it with the offset spatula while keeping the temperature between 31‑32 °C.

   Time: PT10M

   Temperature: 31-32°C

6. Cut the shapes and let set

   When the chocolate has slightly set (semi‑firm), use a round cookie cutter or a knife to cut circles, squares or triangles. Let the shapes harden completely before removing them.

   Time: PT15M

7. Make chocolate water droplets

   On the rhodoid sheet, spread a strip of tempered chocolate, draw thin lines with a serrated‑tip knife, let them set slightly, then fold and seal the ends by gently pressing. Let cool completely before removing.

   Time: PT10M

Nutrition Facts

Calories

312

Protein

3 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g