The ideal support for pre-crystallizing couverture. No more disappointing results due to tempering mistakes.
Ideally pre-crystallized cocoa butter in powder form. Easy to dose. May be used with any kind of couverture.
APPLICATION
Melt couverture to approx 50°C. Cool to approx. 34°C. Add MyCryo to couverture and stirr. Bring couverture to working temperature (ca. 32°C).
Use 10g of MyCryo per kilogramm of couverture.
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