Does anyone know why Callebaut is no longer marketing Mycryo for tempering?
I noticed they have changed the label to show fish and corn and it has the tag "cocoa butter for salty applications"
Mycryo tempering info has disappeared from it's website.
I just bought some from Chef Rubber but now I hesitate to use it.
Anyone knows what gives?
Wednesday I am at the belgian callebautchocolate academy and I will ask the question!
Send me a pmin case I forgot the reply to this..
n
Sorry for the late reply Margaret.
I have asked you question at callebaut, and nothing has changed for the Mycryo.
You can still use it for tempering your chocolate.
I also didn't find the topic on the USA site of callebaut, but it still is in the UK part to have it in englisch.
Here's the link http://www.callebaut.com/uken/2056
About the academy, I also think it's worth the money! We learned some new techniques.. Seen some new ways to come to a new recipe. These peoples are working every day to discover new ways and products to be the best chocolate in the world. Our group had a 2 days course from Philippe Vancayseele, he's a really great guy to listen to and to work with. If you read this Philippe, thanks again!!
Davy
