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Tempering Chocolate With Mycryo Cocoa Butter by Bryden McKinnie is a document available to read on EtoBox.
What is Tempering Chocolate With Mycryo Cocoa Butter about?
The document discusses tempering chocolate, which involves controlling the crystallization of cocoa butter to ensure the chocolate hardens properly. It describes tempering chocolate using Mycryo, a product containing cocoa butter crystals, which is mixed with melted chocolate to initiate crystallization into the stable beta form. When done correctly with Mycryo, tempered chocolate will be glossy and have a good snap, and it can be used or stored for longer periods.
- Author
- Bryden McKinnie
- Language
- EN