Just add to melted to chocolate to make it run smoother in the fountain. Especially important when using White chocolate. Use approx 200g per 10Kg of Chocolate.
Discover a new way of preparing meat, fish and vegetables. Mycryo® is pure cocoa butter in dry, powder form and is ideal for baking.
It offers professional chefs nothing but advantages! Mycryo® brings out the natural flavour of the ingredients, even the most delicate, and doesn't mask the flavours as other frying fats do. Simply sprinkle the raw or slightly blanched ingredients with Mycryo® and fry them in a hot, dry pan without additional fat. Mycryo® allows you to work fast, efficient and hygienically! This 100% vegetable fat offers you all the health benefits from the cocoa bean too: no cholesterol, lower calories, less fat needed for frying.
Barry Callebaut representative, Bruce Smith, shows you how to temper chocolate by hand and gives information on Mycryo® Cocoa Butter.