Cost Breakdown

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.