keka
Neophyte
Posts: 3
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Post by keka on Jan 27, 2023 19:57:30 GMT -5
Goodnight! I would like to ask for some help on adding cocoa butter for tempering. I live in Brazil and here I only have access to Barry Callebaut's Mycryo, the fact is that I add 1% to the chocolate and the butter doesn't melt completely even if I mix it for longer. I've been stirring for almost 5 minutes and it hasn't dissolved. Any idea what to do? Thank you and sorry for my google english lol.
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Post by Ben on Jan 30, 2023 8:51:38 GMT -5
What temperature is the chocolate when you mix in the mycryo?
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keka
Neophyte
Posts: 3
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Post by keka on Feb 2, 2023 7:21:48 GMT -5
What temperature is the chocolate when you mix in the mycryo? Hi Ben, How are you? Temperature de 35C
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Post by Ben on Feb 2, 2023 8:58:21 GMT -5
Hello! Hmmm. It seems like the mycryo should be able to melt in at that temperature. I've never used it, so I'm not sure why it wouldn't. Maybe you should look into a different tempering process. My suggestion would be to try the two bowl method. Brad posted a video several years ago demonstrating it: chocolatetalk.proboards.com/thread/1866/temper-chocolate-easy
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Post by Thomas on Feb 2, 2023 9:04:46 GMT -5
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keka
Neophyte
Posts: 3
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Post by keka on Feb 2, 2023 19:21:22 GMT -5
Tks guys, i
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