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

If you'd like to send me a lil' gift without YT taking some 😄:
▪ Venmo: @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: https://www.cacao-barry.com/en-US/cho...

Click here to purchase my full chocolate molding process guide:
▪ PDF guide: https://www.brittneekay.com/shop/my-s...

Click here to download my free chocolate tempering charts:
▪ in color: https://www.brittneekay.com/chocolate...
▪ in B&W: https://www.brittneekay.com/chocolate...

Check out these related videos:
▪ Temper Chocolate in the Microwave:    • Temper Chocolate | The EASIEST Way | ...  
▪ Temper Chocolate in a Warming Tank:    • Temper Chocolate Using a Chocolate Me...  
▪ Temper Chocolate with the Seeding Method:    • Temper Chocolate | Seeding Method  
▪ What is Cocoa Butter and How to Temper It:    • What Is Cocoa Butter | How to Temper ...  

ALL my favorite chocolate work supplies:
▪ https://www.brittneekay.com/shop/my-f...

Supplies specific to this video:
▪ Callebaut mycryo cocoa butter: https://shrsl.com/4fi1h
▪ Callebaut white chocolate: https://shrsl.com/4b1mo
▪ Callebaut milk chocolate: https://shrsl.com/4b1mr
▪ Callebaut dark chocolate: https://shrsl.com/4b1mv
▪ Callebaut caramel chocolate: https://shrsl.com/4b1md
▪ polypropylene mixing bowl (2.5 liter): https://shrsl.com/4fi1i
▪ polypropylene mixing bowl (4.5 liter): https://shrsl.com/4fi1l
▪ micro scale: https://amzn.to/3LcL12q
▪ ThermaPen ONE digital thermometer: https://www.avantlink.com/click.php?t...
▪ parchment paper sheets: https://amzn.to/3kKmqDP
▪ food-safe gloves: https://amzn.to/3x5DUWd
▪ stick blender: https://amzn.to/3ooQl7k

Music from Epidemic Sound:
🎶 get a free 30 day trial: https://share.epidemicsound.com/o1aqlp

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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▪ Instagram:   / brittneekaybakes  
▪ Website: https://www.brittneekay.com

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