tempering with homemade mycryo

04/15/10 13:53:36
97 posts
My local forum is discussing this and so I got curious. Some colleagues say that they take well tempered cb and grind in it a machine of sorts-magimix/thermomix etc and use it as mycryo. Apparently it works well. Do you do this? Have you ever thought of tempering with cb (even just regular)? It seems that without the rest of the cacao solids, less would be needed. I did find info on Eddy Van Damm's blog. But to get the choco to around 35C takes time... And then no time is saved...
updated by @ilana: 05/03/15 03:28:39
Carlos Eichenberger
04/15/10 14:43:42
158 posts
I've used lots of tempered cb as seed. The way I've done it is to temper the cb and pour in ice cube molds, then grate it with a Microplane. As soon as the chocolate reaches 35C I add the seed butter slowly. Most of the time I've used this method with my Hilliard's temperers, although this will work just fine doing it manually.
04/15/10 22:27:18
97 posts
wow. Thanks Cheebs. Does it take a long time to cool the choc to 35C -I have a X3210. Lana, I did not know that Wybauw no longer is with Callebaut! Interesting "fact"!! I wonder what his reasons are. Using regular seed cools the choc down quickly, but getting it 35 without seed seems timely...


Member Marketplace


kapil jain
kapil jain
kapil jain
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details


@colorchocolate • 7 years ago


Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
The 4 Chocolatiers
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.