Hello, I hope I do have a good question here. Let's day that I was using 1 Kg of Callebaut chocolate, and I added in 10 grams of Mycryo, and then used only 1/2 of the chocolate I prepared. I let the bowl of unused chocolate sit overnight, and now wish to get the chocolate tempered once again.... so I repeat the process and add a bit of Mycro to repeat the process ( get the chocolate tempered ) ..... in theory, if I did this a few times, the total mass of chocolate would now have elevated levels of cocoa butter ... so a higher cocoa butter content.... would this now cause me problems by making the chocolate too soft ? or does this pose a problem at all... perhaps I'm overthinking it. Hopefully a good question that somebody at Callebaut can answer for me.. thank you ! and I use your chocolate all the time ! love it ! :-)
Hi @BakeLikeAPro! Very good question indeed. - First advise to give is to estimate well how much chocolate you would need for your application, and try to avoid having half of the volume left over at the end. - However, if you still have some leftovers and you want to re-use them, you best add again a part of chocolate first which you heath up together with the chocolate you had, and then repeat the Mycryo addition. This means you do not keep on only adding Mycryo/CocoaButter but also dose chocolate which will give you only a little impact from the added CocoaButtter. This is the best way to avoid fluctuations in product consistency (fluidity, shine&snap in the end results, etc...) Hope this helps!
Hello, and thanks for the detailed reply. I appreciate it. For some reason UA-cam is not giving me email alerts that you replied to my comment. I just happened to come back here to watch the video again and see your reply. Thank you - I get it now. :-) By the way - I just got my first order of Mycryo yesterday ( Friday ) and am very excited to work with it ! I will be doing a video in the near future on how to use the Callebaut product to temper some chocolate. Very exciting ! Thank you again for your reply. ( and yes, it's me who follows you on Instagram ) :-)
@@Callebautchocolate hello guys! I'm having troubles with this method right now. I melt the chocolate in Bain Marie first until it reaches 35/36°C then bring it down to 34°C to add the Mycryo powder, always constantly moving until the cocoa powder dissolve, then i place it to the Chocolate melting pot as the one you have ( graduate at 33°C) still not getting my tempering right..... Question: Do i need to bring the Chocolate to bring the Chocolate to a higher °C first and then cool it down to 34°C to be able to add the Mycryo or it is just right to melt the chocolate like I'm doing now? Thanks
@@Greatewall79 hello! I just watched a video from an other dude and he says after you put the mycryo butter at 34, for dark chocolate, to wait the temperature lows down to 31 C, and for milk and white to 28 C. He also mentions to mix barely to incorporate the cocoa butter to the chocolate and let it sit for 1-2 minutes then mix again and when you reach the temperature I mentioned, it’s ready to use. Curious to see if this helps!
Amazing product. IF I'm correct, this product basically removes the need for a person to actually know how to temper chocolate, ie people working in a chocolate shoppe, who don't have a lot of experience with chocolate.
Add the crystals at 34c then straight to working temp? So this removes the need to cool rapidly and reheat the chocolate since you don't ever get low enough to allow the type 4 crystals to form?
Yes. To go over the method: We need to add the mycryo at 34°C for the crystals to melt fully (since the melting point of cocoa butter is 33°C). Then we mix it in to the chocolate and stir / wait for the temperature to drop to its right working temp, which is 31- 32°C for dark chocolate, 30°C for milk chocolate and 28°C for white chocolate. Since Mycryo has all the necessary crystals and the temp isn't high enough (34°C ) to melt these down, we're basically adding stable crystals to our chocolate resulting in tempered or "pre-crystallized" chocolate.
Hi there. I was wondering if I can combine seeding method and Mycryo. For example, I melt the chocolate up to 40c and then add some callets to drop temperature down to 34c and then add Mycryo.
I'm sorry to be so dense, but is 34 degrees Celsius as high as I need to heat the chocolate in the first place? I've seen where many people seeding chocolate to temper bring it to 50 degrees Celsius first, then bring it down to 34 degrees to add seed crystals. I ask because I finally invested in Mycryo and I don't want to waste any! Thanking you in advance for your reply!
If Mycryo is placed in a ziploc and was exposed to high heat, will it melt? It's pretty hard to find Mycryo where I'm in at the moment so I bought a pack from somewhere. When it arrived, it looked like spreadable butter and lost its powdered form but I'm not sure if it's possible or if I was ripped off.
Would this product be suitable or appropriate for ensuring coloured cocoa butter is tempered, so that you can use it in extremely small quantities by just melting that small quantity? So if I wanted say just 20g of coloured cocoa butter for decorating, heat it to and keep it at ~34C I could add just 200mg of mycryo - and in theory it should work in those kinds of small quantities?
Hi Tim. Good remark. And yes, absolutely! This sure is a good way to quickly temper a small quantity of cocoa butter. More on tempering and technical advise can be found here at any time: www.callebaut.com/en-OC/chocolate-video/technique/tempering Best regards!
Help! This is not working for me. I have done it exactly as you do. The Mycryo does not completly melt. Can I add it at a higher temp? A few times it did not temper completely. I have no problems tempering withall the other methods. Thanks in advance.
When I put Mycryo in dark chocolate (the temperature of chocolate is 34 C) and stir it, the Mycryo grains do not dissolve in chocolate. The result is grainy texture of tempered chocolate. Is there any advice on how to avoid this grainy texture?
Hello there! Good question. The simple answer would be to stir just a bit longer. If the chocolat was really 34°C then the mycryo would melt after a few mintues. There needs to be time and friction for the cocoa butter to melt and homogenise. Hope that works! More on tempering? Go visit: www.callebaut.com and check out all tutorial movies! Best regards!
jelena zelena This happened to me when i used mycryo straight out of the refrigerator , so maybe it was too cold and should be used best at room temperature to melt correctly
Hey there, I am trying to make cannabis chocolate bars using regular cannabutter. I got way to to involved before learning chocolate doesn't temper without cocoa butter. I am wondering if I add some mycryo to my regular cannabutter if it will temper as I want it to? Thank you!
No, you wouldn't just be able to add cannabutter and mycyro to the chocolate. You would essentially be making a ganache due to the fat and water content in the butter.
Hello,I have been advised to avoid any manual stirring to allow my arm to heal. In the meantime, in order to avoid even blending the powder thoroughly in with the chocolate, is it alright to use in a hand mixer instead of a spatula?
Hello there. Yes, it is actually always recommend to use an immersion blender when mixing colours into chocolate or cocoa butter - to avoid lumps. Get well soon! Best regards!
It doesn't mention what the temp of the chocolate is when first heating? I have read the chocolate needs to be heated to 40* first then drop down to 35* and add the powder
I am from india and I just bought mycyro for chocolate tampering but here in india the temperature is very high ie 34 to 40 in summer .. so I don't understand how to store the product ,should I keep it into freight or in normal room temperature .. reply fast
Hi Mithila! Great that you reached out to us, happy to hear from you. Yes indeed you will need a climatised working area to prepare your chocolates - chocolates start melting a temperature +30°C meaning you will never reach any hardening of your tablets, bonbons, at India summer temperatures without aircondittioning. Hope this helps! Best regards - PS: see a dedicated clip on storage conditions of chocolates here: www.callebaut.com/en-OC/chocolate-video/technique/storing
and another question Im making caramel slices I put tempered chocolate layer but when I try to cut slices my chocolate cracked will u please suggest me the good way
Hi Sarah - good question, thanks for sharing that. We add the Mycyro in the melted chocolate. Adding the Mycryo is the manner of tempering itself. The end result will be temepered chocolate. Hope this info helps - if any further assistance is needed don't hesitate to reach out, or search for tips and tricks on tempering at our dedicated website page: www.callebaut.com/en-OC/chocolate-video/technique/tempering
The chocolate will stay tempered as long as you don't re-melt it. This means basically forever. Chocolate only goes out of temper once it gets too hot and melts.
Hi, I used Mycryo @ 34 degrees, then bringing down to 31 as instructed, but only heated the dark chocolate to 34/35 initially. Fluidity was poor. The results were not as good as when I’d tempered white, milk & ruby, bringing them to higher temperatures (around 45) and then seeding. What might explain the poor fluidity? Thanks
You need to melt to 40-45, then let cool to 34 for dark or 33 for milk/white and add in the 2% powder. You didn't melt the original chocolate at a high enough temp to melt all crystals so you get a bad result. Try this method
I try to make chocolate with Cocao butter and carob powder...becos i cant use sugar...it snaps but melts when i touch the chololate..even after i temper the mix..please help ..thanks
hello guys! I'm having troubles with this method right now. I melt the chocolate in Bain Marie first until it reaches 35/36°C then bring it down to 34°C to add the Mycryo powder, always constantly moving until the cocoa powder dissolve, then i place it to the Chocolate melting pot as the one you have ( graduate at 33°C) still not getting my tempering right..... Question: Do i need to bring the Chocolate to bring the Chocolate to a higher °C first and then cool it down to 34°C to be able to add the Mycryo or it is just right to melt the chocolate like I'm doing now? Thanks
you can't melt chocolate at 35°, read the labels, chocolate needs to be brought to at least 45° for dark in order to ensure proper melting of all the crystals!
Hi @CallebautChocolate thank you for posting this video it’s very helpful . I was wondering would I be able to use any powdered cocoa butter for this method other then the Mycryo because I bought a lot and I need to use them ? TIA ❤️🙏🏻
Hi there, not sure that we understand your questions well. We only have one cocoa butter in powder format - Mycryo cocoa butter. Must you have any further questions, please do not hesitate to DM us! Best regards.
@@Callebautchocolate hi sorry for the late reply . What I meant by my above question was that : would any cocoa butter brand work with this méthode other than the Mycryo one ?
Can I keep large quantity of chocolate at 34 degrees for 10 hours and just take small portions of it to temper it with mycrio few times a day? I'm afraid that if I keep it at 34, some nonstable crystals will form over time? Obviously I don't want to temper everything at once and keep using throughout the day, due to overtempering.
Hi Przemyslaw! Thanks for your question. Yes, that's perfectly possible! If any other info on chocolate tempering or mycryo usage is needed - don't hesitate to reach out to us! ;-) Best regards
Hi there. Yes, you can also use the cocoa butter callets. You could even think of chopping/mixing the CButter callets a bit for an even better melting behaviour, but that's optional. Good luck, and best regards. For any more technical advise, don't hesitate to consult our website: www.callebaut.com/en-OC/chocolate-video/technique/tempering
When you say you leave it to crystalize for another 12 hrs, do you mean you turn the temperature off after that point and just let the chocolate sit and cool down on it's own? Do you mean you keep it heated at that temperature for 12 hours? Something else? Total newbie here. 😊
I'm confused about the comment, "Wait 12hrs..." Could someone explain why the wait? I thought I'd the chocolate is in temper it can be used immediately. Thank you.
@@nevercanlala9143 Thank you. 👍 If I may ask another question.. When he says let "it" set for another 12 hours he's referring to the finished product, correct?, Not the liquid chocolate that is in temper.
@@ahthisisgood He means once your chocolates are completely made. If you temper your chocolate and pour it into a bar, it will set solid within 10 mins or so, but it will not reach full set and shine until 12hrs later.
Hi Abeer! Yes you can. You could even think of chopping/mixing the CButter callets a bit for an even better melting behaviour, but that's optional. Good luck, and best regards. For any more technical advise, don't hesitate to consult our website: www.callebaut.com/en-OC/chocolate-video/technique/tempering
@@Callebautchocolate cocoa butter comes as a slab as a compound chocolate in our country. Freeze dried cocoa butter is not available. So as u said it can be used to temper chocolate how much do I use and process to use it.plz make UA-cam tutorial or send me detailed info on this.i want to start home based business.
I don't understand why anyone would use this method, especially those affiliated with Callebaut. You put all that effort into formulating what you deem the best product with the best proportions, and then you go on to raise the cocoa butter percentage purely for the sake of tempering? Makes no sense.
Hello, I hope I do have a good question here. Let's day that I was using 1 Kg of Callebaut chocolate, and I added in 10 grams of Mycryo, and then used only 1/2 of the chocolate I prepared. I let the bowl of unused chocolate sit overnight, and now wish to get the chocolate tempered once again.... so I repeat the process and add a bit of Mycro to repeat the process ( get the chocolate tempered ) ..... in theory, if I did this a few times, the total mass of chocolate would now have elevated levels of cocoa butter ... so a higher cocoa butter content.... would this now cause me problems by making the chocolate too soft ? or does this pose a problem at all... perhaps I'm overthinking it. Hopefully a good question that somebody at Callebaut can answer for me.. thank you ! and I use your chocolate all the time ! love it ! :-)
Hi @BakeLikeAPro! Very good question indeed.
- First advise to give is to estimate well how much chocolate you would need for your application, and try to avoid having half of the volume left over at the end.
- However, if you still have some leftovers and you want to re-use them, you best add again a part of chocolate first which you heath up together with the chocolate you had, and then repeat the Mycryo addition. This means you do not keep on only adding Mycryo/CocoaButter but also dose chocolate which will give you only a little impact from the added CocoaButtter. This is the best way to avoid fluctuations in product consistency (fluidity, shine&snap in the end results, etc...)
Hope this helps!
Hello, and thanks for the detailed reply. I appreciate it. For some reason UA-cam is not giving me email alerts that you replied to my comment. I just happened to come back here to watch the video again and see your reply. Thank you - I get it now. :-) By the way - I just got my first order of Mycryo yesterday ( Friday ) and am very excited to work with it ! I will be doing a video in the near future on how to use the Callebaut product to temper some chocolate. Very exciting ! Thank you again for your reply. ( and yes, it's me who follows you on Instagram ) :-)
BakeLikeAPro dust u
@@Callebautchocolate hello guys! I'm having troubles with this method right now. I melt the chocolate in Bain Marie first until it reaches 35/36°C then bring it down to 34°C to add the Mycryo powder, always constantly moving until the cocoa powder dissolve, then i place it to the Chocolate melting pot as the one you have ( graduate at 33°C) still not getting my tempering right..... Question: Do i need to bring the Chocolate to bring the Chocolate to a higher °C first and then cool it down to 34°C to be able to add the Mycryo or it is just right to melt the chocolate like I'm doing now? Thanks
@@Greatewall79 hello! I just watched a video from an other dude and he says after you put the mycryo butter at 34, for dark chocolate, to wait the temperature lows down to 31 C, and for milk and white to 28 C. He also mentions to mix barely to incorporate the cocoa butter to the chocolate and let it sit for 1-2 minutes then mix again and when you reach the temperature I mentioned, it’s ready to use. Curious to see if this helps!
This is my favourite method for tempering!
Amazing product. IF I'm correct, this product basically removes the need for a person to actually know how to temper chocolate, ie people working in a chocolate shoppe, who don't have a lot of experience with chocolate.
Questions! What is room temperature over there? The melter was turned off?
Hello, can I add callets or use a cold bath to drop temperature down to 34c?
Hello!
Can I temper my chocolate using cocoa butter (callebaut) callets, not necessarily mycrio?
Thanks!
Add the crystals at 34c then straight to working temp? So this removes the need to cool rapidly and reheat the chocolate since you don't ever get low enough to allow the type 4 crystals to form?
Yes.
To go over the method: We need to add the mycryo at 34°C for the crystals to melt fully (since the melting point of cocoa butter is 33°C). Then we mix it in to the chocolate and stir / wait for the temperature to drop to its right working temp, which is 31- 32°C for dark chocolate, 30°C for milk chocolate and 28°C for white chocolate.
Since Mycryo has all the necessary crystals and the temp isn't high enough (34°C ) to melt these down, we're basically adding stable crystals to our chocolate resulting in tempered or "pre-crystallized" chocolate.
So what temp do you set the bath too? If it’s a 34 when the mycryo goes in do you then turn it down to 31?
Hi there. I was wondering if I can combine seeding method and Mycryo. For example, I melt the chocolate up to 40c and then add some callets to drop temperature down to 34c and then add Mycryo.
I'm sorry to be so dense, but is 34 degrees Celsius as high as I need to heat the chocolate in the first place? I've seen where many people seeding chocolate to temper bring it to 50 degrees Celsius first, then bring it down to 34 degrees to add seed crystals. I ask because I finally invested in Mycryo and I don't want to waste any! Thanking you in advance for your reply!
If Mycryo is placed in a ziploc and was exposed to high heat, will it melt? It's pretty hard to find Mycryo where I'm in at the moment so I bought a pack from somewhere. When it arrived, it looked like spreadable butter and lost its powdered form but I'm not sure if it's possible or if I was ripped off.
Would this product be suitable or appropriate for ensuring coloured cocoa butter is tempered, so that you can use it in extremely small quantities by just melting that small quantity? So if I wanted say just 20g of coloured cocoa butter for decorating, heat it to and keep it at ~34C I could add just 200mg of mycryo - and in theory it should work in those kinds of small quantities?
Hi Tim. Good remark. And yes, absolutely! This sure is a good way to quickly temper a small quantity of cocoa butter.
More on tempering and technical advise can be found here at any time: www.callebaut.com/en-OC/chocolate-video/technique/tempering Best regards!
Help! This is not working for me. I have done it exactly as you do. The Mycryo does not completly melt. Can I add it at a higher temp? A few times it did not temper completely. I have no problems tempering withall the other methods. Thanks in advance.
Can regular cocoa butter be used to temper chocolate?
I am wondering too, we don't have mycro in my country
Can I use cocoa butter in chocolate compound
34 C es la temperatura para añadir el mycryo. Tengo una pregunta. Cuando añades el mycryo, ese chocolate se tiene que fundir y añadir más mycryo?
When I put Mycryo in dark chocolate (the temperature of chocolate is 34 C) and stir it, the Mycryo grains do not dissolve in chocolate. The result is grainy texture of tempered chocolate. Is there any advice on how to avoid this grainy texture?
Hello there! Good question. The simple answer would be to stir just a bit longer. If the chocolat was really 34°C then the mycryo would melt after a few mintues. There needs to be time and friction for the cocoa butter to melt and homogenise. Hope that works! More on tempering? Go visit: www.callebaut.com and check out all tutorial movies! Best regards!
jelena zelena This happened to me when i used mycryo straight out of the refrigerator , so maybe it was too cold and should be used best at room temperature to melt correctly
Does the mycryo powder have other uses? Does it have a taste?
I've heard you can use it for cooking.
so, if I have chunks of cocoa butter is it better for me to be grinding it down into a powder form?
That will assist in (more fast) melting behaviour but the result is the exact same.
Whats the main difference by tempering chocolate with normal cacao butter and Mycryo? And it is really necessary to add cocoa butter at all?
What would be the best tempering machine for a small to medium home based business? as many of them are melter machines.
did you find an answer? if so,i would really like to know
I'm using callebaut 823 milk chocolate is it necessary to add cocoa butter to milk chocolate while using tempering machine?
Hey there,
I am trying to make cannabis chocolate bars using regular cannabutter. I got way to to involved before learning chocolate doesn't temper without cocoa butter. I am wondering if I add some mycryo to my regular cannabutter if it will temper as I want it to? Thank you!
No, you wouldn't just be able to add cannabutter and mycyro to the chocolate. You would essentially be making a ganache due to the fat and water content in the butter.
What does it mean when you say that for Milk and White chocolate "Same conditions apply"?
Hello,I have been advised to avoid any manual stirring to allow my arm to heal. In the meantime, in order to avoid even blending the powder thoroughly in with the chocolate, is it alright to use in a hand mixer instead of a spatula?
Hello there. Yes, it is actually always recommend to use an immersion blender when mixing colours into chocolate or cocoa butter - to avoid lumps.
Get well soon! Best regards!
@@Callebautchocolate Thank you!
It doesn't mention what the temp of the chocolate is when first heating? I have read the chocolate needs to be heated to 40* first then drop down to 35* and add the powder
Pero cuál es la temperatura a la que debe de estar el chocolate fundido para añadir el mycryo?
I am from india and I just bought mycyro for chocolate tampering but here in india the temperature is very high ie 34 to 40 in summer .. so I don't understand how to store the product ,should I keep it into freight or in normal room temperature .. reply fast
Hi Mithila! Great that you reached out to us, happy to hear from you. Yes indeed you will need a climatised working area to prepare your chocolates - chocolates start melting a temperature +30°C meaning you will never reach any hardening of your tablets, bonbons, at India summer temperatures without aircondittioning. Hope this helps! Best regards - PS: see a dedicated clip on storage conditions of chocolates here: www.callebaut.com/en-OC/chocolate-video/technique/storing
At what temperature , we have to leave tempered chocolate for 12 hours to have the full crystallization?
Hello
how to store the mycyo ? can I leave it in fridge or at room temperature .. also what is the shelf life if it was kept at freezer/fridge ?
Hi, may I ask ? How many degress your room tempererature ?
and another question Im making caramel slices I put tempered chocolate layer but when I try to cut slices my chocolate cracked will u please suggest me the good way
Do you temper the chocolate first before putting the Mycryo in?
Hi Sarah - good question, thanks for sharing that. We add the Mycyro in the melted chocolate. Adding the Mycryo is the manner of tempering itself. The end result will be temepered chocolate. Hope this info helps - if any further assistance is needed don't hesitate to reach out, or search for tips and tricks on tempering at our dedicated website page: www.callebaut.com/en-OC/chocolate-video/technique/tempering
I am trying do do this
With USA measurements of pounds and ounces. Can you please tell me how much Mycro per pound of chocolate. Thank you.
Hello, how long will the chocolate remain tempered?
The chocolate will stay tempered as long as you don't re-melt it. This means basically forever. Chocolate only goes out of temper once it gets too hot and melts.
BakeLikeAPro even in its liquid form? In this case at 32degrees? So I can keep it overnight at 32 degrees and reuse the day after?
how we calculate for each GRAM of CHOCOLAT ??
Hi, I used Mycryo @ 34 degrees, then bringing down to 31 as instructed, but only heated the dark chocolate to 34/35 initially. Fluidity was poor. The results were not as good as when I’d tempered white, milk & ruby, bringing them to higher temperatures (around 45) and then seeding.
What might explain the poor fluidity?
Thanks
You need to melt to 40-45, then let cool to 34 for dark or 33 for milk/white and add in the 2% powder. You didn't melt the original chocolate at a high enough temp to melt all crystals so you get a bad result. Try this method
Where can you get this product?
If for some reason the shipped Mycryo from the retailer came melted, what will be the process to pre-crystalise the Mycryo again? Thank you.
ohmy same question. have you found the answer? thank you.
I try to make chocolate with Cocao butter and carob powder...becos i cant use sugar...it snaps but melts when i touch the chololate..even after i temper the mix..please help ..thanks
hello guys! I'm having troubles with this method right now. I melt the chocolate in Bain Marie first until it reaches 35/36°C then bring it down to 34°C to add the Mycryo powder, always constantly moving until the cocoa powder dissolve, then i place it to the Chocolate melting pot as the one you have ( graduate at 33°C) still not getting my tempering right..... Question: Do i need to bring the Chocolate to bring the Chocolate to a higher °C first and then cool it down to 34°C to be able to add the Mycryo or it is just right to melt the chocolate like I'm doing now? Thanks
you can't melt chocolate at 35°, read the labels, chocolate needs to be brought to at least 45° for dark in order to ensure proper melting of all the crystals!
What is the shelf life of this product?
Hi @CallebautChocolate thank you for posting this video it’s very helpful . I was wondering would I be able to use any powdered cocoa butter for this method other then the Mycryo because I bought a lot and I need to use them ?
TIA ❤️🙏🏻
Hi there, not sure that we understand your questions well. We only have one cocoa butter in powder format - Mycryo cocoa butter. Must you have any further questions, please do not hesitate to DM us! Best regards.
@@Callebautchocolate hi sorry for the late reply . What I meant by my above question was that : would any cocoa butter brand work with this méthode other than the Mycryo one ?
@@Callebautchocolate where can i purchase this?
Can I keep large quantity of chocolate at 34 degrees for 10 hours and just take small portions of it to temper it with mycrio few times a day? I'm afraid that if I keep it at 34, some nonstable crystals will form over time? Obviously I don't want to temper everything at once and keep using throughout the day, due to overtempering.
Hi Przemyslaw! Thanks for your question. Yes, that's perfectly possible! If any other info on chocolate tempering or mycryo usage is needed - don't hesitate to reach out to us! ;-) Best regards
Where can i purchase?
Hi I have a question please guide if I can use cocoa butter nibs instead of powder
Hi there. Yes, you can also use the cocoa butter callets. You could even think of chopping/mixing the CButter callets a bit for an even better melting behaviour, but that's optional. Good luck, and best regards. For any more technical advise, don't hesitate to consult our website: www.callebaut.com/en-OC/chocolate-video/technique/tempering
@@Callebautchocolate thank you so much for such a quick reply much appreciated!!!!
When you say you leave it to crystalize for another 12 hrs, do you mean you turn the temperature off after that point and just let the chocolate sit and cool down on it's own? Do you mean you keep it heated at that temperature for 12 hours? Something else? Total newbie here. 😊
I'm confused about the comment, "Wait 12hrs..." Could someone explain why the wait? I thought I'd the chocolate is in temper it can be used immediately.
Thank you.
yes, you can use the chocolate imidiatley after tempering, hes talking about having it rest to get the final snap and shine
@@nevercanlala9143
Thank you. 👍
If I may ask another question..
When he says let "it" set for another 12 hours he's referring to the finished product, correct?, Not the liquid chocolate that is in temper.
@@ahthisisgood He means once your chocolates are completely made. If you temper your chocolate and pour it into a bar, it will set solid within 10 mins or so, but it will not reach full set and shine until 12hrs later.
Salve, si può mescolare mucryo al cacao in polvere?
@Callebaut Chocolat Hi,,, Can I use cocoa butter solid in this method ?Because powder is not available in our country
Hi Abeer! Yes you can. You could even think of chopping/mixing the CButter callets a bit for an even better melting behaviour, but that's optional. Good luck, and best regards. For any more technical advise, don't hesitate to consult our website: www.callebaut.com/en-OC/chocolate-video/technique/tempering
@@Callebautchocolate cocoa butter comes as a slab as a compound chocolate in our country. Freeze dried cocoa butter is not available. So as u said it can be used to temper chocolate how much do I use and process to use it.plz make UA-cam tutorial or send me detailed info on this.i want to start home based business.
Dear friend machine name
I don't understand why anyone would use this method, especially those affiliated with Callebaut. You put all that effort into formulating what you deem the best product with the best proportions, and then you go on to raise the cocoa butter percentage purely for the sake of tempering? Makes no sense.
This is my favourite method for tempering!