Temper Chocolate with Cocoa Butter | Mycryo Cocoa Butter Pros & Cons 👩🏼‍🍳✨ Today's video is another method for tempering chocolate. Using the powdered mycryo cocoa butter made by Callebaut can be really simple, fast, and easy! But there are a couple reasons it isn't my preferred tempering method. I go over all the pros and cons in the video, enjoy!
#temperchocolate #cocoabutter #chocolate #brittneekay

Mycryo Tempering Process:
▪ melt chocolate to 40-45ºC (all kinds)
▪ let the chocolate cool at ambient temperature to
34-35ºC for dark chocolate
33-34ºC for white, milk, caramel, or ruby chocolate
▪ add 1% (of the weight of your chocolate) mycryo and mix well (stick blender helps with clumps)
▪ stir occasionally as your chocolate cools to working temperature
31-32ºC for dark chocolate
30-31ºC for milk chocolate
29-30ºC for white, caramel, or ruby chocolate
▪ reference: [ Ссылка ]

If you'd like to send me a lil' gift without YT taking some 😄:
▪ Venmo: @BrittneeKay

Click here to purchase my full chocolate molding process guide:
▪ PDF guide: [ Ссылка ]

Click here to download my free chocolate tempering charts:
▪ in color: [ Ссылка ]
▪ in B&W: [ Ссылка ]

Check out these related videos:
▪ Temper Chocolate in the Microwave: [ Ссылка ]
▪ Temper Chocolate in a Warming Tank: [ Ссылка ]
▪ Temper Chocolate with the Seeding Method: [ Ссылка ]
▪ What is Cocoa Butter and How to Temper It: [ Ссылка ]

ALL my favorite chocolate work supplies:
▪ [ Ссылка ]

Supplies specific to this video:
▪ Callebaut mycryo cocoa butter: [ Ссылка ]
▪ Callebaut white chocolate: [ Ссылка ]
▪ Callebaut milk chocolate: [ Ссылка ]
▪ Callebaut dark chocolate: [ Ссылка ]
▪ Callebaut caramel chocolate: [ Ссылка ]
▪ polypropylene mixing bowl (2.5 liter): [ Ссылка ]
▪ polypropylene mixing bowl (4.5 liter): [ Ссылка ]
▪ micro scale: [ Ссылка ]
▪ ThermaPen ONE digital thermometer: [ Ссылка ]
▪ parchment paper sheets: [ Ссылка ]
▪ food-safe gloves: [ Ссылка ]
▪ stick blender: [ Ссылка ]

Music from Epidemic Sound:
🎶 get a free 30 day trial: [ Ссылка ]

Video Chapters:
0:00 - Intro
1:41 - Temper Chocolate with Mycryo Cocoa Butter
6:44 - Pros and Cons of Using Mycryo
11:32 - Back to Tempering the Chocolate
16:04 - Temper Test
17:58 - Reusing Leftover Chocolate
19:48 - Chocolate ASMR :)
21:03 - Fin!

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