Tempering Chocolate
Lesson 4:
Tempering Chocolate
Ingredients
  • 500g of any dark chocolate
  • Myrcyo by Callebaut
Equipment
  • Microwave
  • Thermometer
  • Jeweler’s scale
  • Kitchen scale
  • Plastic bowl
  • Silicone spatula
Tempering using Mycryo
1. Melt the chocolate and heat it up to 45 to 50°C in a microwave or double boiler.

2. Leave the chocolate to cool to 34-35C.

3. Add 1% of mycryo cocoa butter, that is 10g for 1 kg of chocolate.

4. Mix well. 5. When the chocolate has reached 31-32C, use the chocolate.
To get a certificate of completion you need submit photos of your cake within the time you have access to the course material.
Please attach photos of your cake below to get a feedback.
By clicking the button you agree our Privacy Policy.