Patisdécor Mycryo Cocoa Butter Powder (40g)

The entire Barry quality finally in a small 40 g package!

Tempering chocolate with cocoa butter powder: This method is considered the simplest and most effective of all! It has many advantages:

• It requires only a small amount of material.
• You only need to add 10 g of cocoa butter powder per 1 kg of chocolate when the chocolate is at the right temperature.
• Your chocolate will then have perfect flowability, allowing you to work with it longer before it thickens.
• Additionally, the small packaging in a 40 g jar is very convenient.

The technique:
1. Melt your couverture at 40-45 °C (in the microwave or in a water bath).
2. Let the chocolate cool down (to 34-35 °C for dark chocolate or 33-34 °C for milk, white, or colored chocolate).
3. Using the measuring spoon, add 1% cocoa butter powder, i.e., 10 g per 1 kg of chocolate. Stir well.
4. When the couverture reaches the ideal temperature (31-32 °C for dark chocolate or 29-30 °C for milk, white, or colored chocolate), use the chocolate.
5. To use the chocolate longer, keep it at 31-32 °C for dark chocolate or 29-30 °C for milk, white, or colored chocolate.

Ingredients: 100% pure cocoa butter powder. Gluten-free. Lactose-free.

Cocoa butter is a powder that consists of 100% pure cocoa butter. It is a premium fat - 100% plant-based, obtained through the cryogenization of cocoa butter (freezing at very low temperatures), a completely natural process.