Posted in: Geek Gear - Cool Tools
This sounds a great alternative for artisan chocolatiers like myself. However I am wondering about the difference between using this and Mycryo? A visiting French chef showed us this technique a few years ago and I have used it a few times. Same percentage, just sprinkle it in and stir. I have found that it can take a bit of stirring to dissolve at times, and may be more expensive ( but the machine is $1000), so that's a Lot of Mycryo. Is it just the convenience of having the silk ready to go?