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Tempering with Mycryo®

Why do we need to temper the chocolate?

The purpose of tempering chocolate is to pre-crystallise the cocoa butter in the chocolate, which is related to the working temperature of the chocolate. During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. It ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45 °C) then left to cool to working temperature, the finished product will not be glossy. If you make the effort of using a special way of bringing chocolate up to the right working temperature, you are guaranteed to get the desired end result. And that is what we mean by tempering: bringing chocolate up to the right working temperature so that there are sufficient stable crystals. The 3 factors which are important during tempering are time, temperature and movement.


Tempering with Mycryo®

Tempering with Mycryo®

1. Melt the chocolate at 40-45°C (in microwave or bain-marie) 1
2. Allow the chocolate to cool at room temperature to 34-35°C for dark chocolate or 33-34°C for milk, white or coloured chocolate. 2
3. Add 1% of cocoa butter Mycryo®, or 10 g for 1 kg of chocolate. 3
4. Mix well. 4
5. When the chocolate reaches the ideal temperature : 31-32°C for dark chocolate or 29-30°C for milk, white or coloured chocolate, it can now be used for the final product application. 5
6. In order to use the chocolate over a longer period of time, keep it at 31-32°C for dark chocolate or 29-30°C for milk, white or coloured chocolate. 6

Test

Dip the tip of your knife in the chocolate. When it hardens quickly, the chocolate is perfectly tempered and ready to use.
Ideal crystallisation for moulding, enrobing and chocolate decorations.