Description
FOR SALE IN CANADA ONLY
With the advent of MYCRYO®, 100% pure cocoa butter, tempering becomes an easy task, simple to perform.
This method has multiple advantages:
• Requires minimum equipment.
• Simply add 1% MYCRYO® by weight to the chocolate; namely 10 g for 1 kg of chocolate (1.6 oz for 1 lb) when the chocolate reaches the correct temperature.
• The chocolate remains perfectly fluid.
• Longer working time before the chocolate hardens.
– 550g container
For salty or sweet recipe formula.
**ATTENTION: This product is heat sensitive and if shipped during the summer months, it is shipped at the purchasers risk and is not guaranteed against weather related damage
