Tempering with Beta 6 crystals
Posted in: Tech Help, Tips, Tricks, & Techniques
I've used Mycryo a few times for tempering chocolate, and it does work, but I think that it is harder to use than seeding using either chunks or callets because the seed has the thermal mass to help cool the chocolate down. That said, I find it incredibly useful as a substitute for solid cocoa butter since it is a powder and is therefore easier to mix with other ingredients. I use it to mix with powdered colors to make "Paint". I can use it as a binder and mix it with other dry ingredients and then melt everything together. And when I first started using it, Mycryo was actually cheaper then bulk cocoa butter (that may not be true anymore).