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Home > Products > Mycryo® cocoa butter > Tempering > Techniques

Techniques

1 Melt the chocolate at 40-45°C / 104-113°F (microwave or water bath).
2 Allow the chocolate to cool at room temperature to 34-35°C / 93-95°F for dark chocolate or to 33-34°C / 91-93°F for milk, white or coloured chocolate. <
3 Add 1% of cocoa butter MYCRYO® or 10 g for 1 kg of chocolate (0,16 oz for 1 lb). Mix well.
4 When the chocolates reaches the ideal temperature (31-32°C / 88-90°F for dark chocolate or 29-30°C / 84-86°F for milk, white or coloured chocolate), it can be used for the final product application.
5 In order to use the chocolate over a longer period of time, keep it at 31-32°C / 88-90°F for dark chocolate or 29-30°C / 84-86°F for milk, white or coloured chocolate.