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Post by hautechocolate on Aug 18, 2009 13:52:26 GMT -5
Just wondering if anyone has experimented with the producet "Mycryo"?
I was at our local kitchen/chocolate supply store and the owner said that alot of people are using Mycryo as an aid to temper chocolate.
He also said that you could add it instead of milk powder when you're making the chocolate. I'm not sure of this application - because it's really cocoa butter, so that would throw off the ingredient proportions in the formulation.
-JiLL
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gap
Apprentice
Posts: 390
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Post by gap on Aug 18, 2009 16:28:52 GMT -5
As you said, Mycryo is just cocoa butter, so I'm pretty sure it couldn't replace milk powder if you're making a milk chocolate. Also, because its cocoa butter, it's an expensive way to temper chocolate.
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Post by cheebs on Aug 18, 2009 16:56:59 GMT -5
I use Mycryo to temper ganache. It's a great aid for making your ganache set quickly. Although you could obtain pretty much the same results using any finely grated, tempered cocoa butter. Like gap said, it's a pretty expensive way to temper chocolate.
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Post by ezekiel on Aug 18, 2009 17:17:58 GMT -5
I've never used it. But, I have read some about using tempered cocoa butter as a seed instead of tempered chocolate when tempering chocolate.
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Post by Brad on Aug 19, 2009 2:00:33 GMT -5
Tempering Ganache......
I've heard this term before.
Given that Ganache is cream and chocolate.....
I'm inclined to say that it's impossible to temper ganache. Sure, you may be able to set it, but it will still require refrigeration to stay firm. Otherwise at room temperature it will soften.
Somebody please tell me how and why I would be wrong with this assumption.
Thanks in advance.
Brad.
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Post by cheebs on Aug 19, 2009 7:45:50 GMT -5
Tempering Ganache...... I've heard this term before. Given that Ganache is cream and chocolate..... I'm inclined to say that it's impossible to temper ganache. Sure, you may be able to set it, but it will still require refrigeration to stay firm. Otherwise at room temperature it will soften. Somebody please tell me how and why I would be wrong with this assumption. Thanks in advance. Brad. Grewelling, Page 82... Wybauw, Page 114...
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Post by hautechocolate on Aug 19, 2009 17:46:52 GMT -5
Awesome, thanks. I wasn't really into buying it, as I like to try things out the "hard way" the first go around. Then if I needed it, I could try to temper using it. But I'm just about to make my first batch of real chocolate, so I'll skip the Mycryo and do it the old fashioned way! Wish me luck!! :-)
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