Tempering with Mycryo
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.
Melt the chocolate at 40-45°C (in microwave or bain-marie).
Allow the chocolate to cool at room temperature to 34°C for dark chocolate or 33°C for milk, white or coloured chocolate.
Add 1% of cocoa butter Mycryo, or 10g for 1kg of chocolate.
When the chocolate is perfectly pre-crystallised, keep the temperature at 34°C for dark chocolate and at 33°C for milk chocolate and white.
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.
Nothing more than a true tempering process. When you temper your chocolate on the marble or when you "seed" with more chocolate, you want to start a chain reaction to crystallize the Beta form of the cocoa butter contained in the chocolate. This specific crystallisation form will bring the shine and the snap you want to your chocolate. An ultimate tempering is crystallisation of only the Beta form of the 7 forms of crystals contains in cocoa butter. With this new technique of tempering, you are not creating Beta forms, you are simply...adding it. Indeed, 1% of Mycryo is just the right amount of Beta crystals to start the chain reaction. You then have the perfect crystallisation, leaving a longer time frame to work your chocolate, since you initiate the process from the very start.