Product

Tempering with MYCRYO® : considered as the easiest and most efficient method ever developed ! 

Packaging: Cardbord box of 10 x 675g box 
SAP Code: NCB-HD706-BY-X56
Shelf life: 12 months

With the advent of MYCRYO®, 100% pure cocoa butter, tempering becomes an easy task, simple to perform. This method has multiple advantages:
• Requires minimum equipment.
• Simply add 1% MYCRYO® by weight to the chocolate; namely 10 g for 1 kg of chocolate (1.6 oz for 1 lb) when the chocolate reaches the correct temperature.
• The chocolate remains perfectly fluid.
• Longer working time before the chocolate hardens. Shape the chocolate by hand or mould with an enrober.