Tempering Aid - 12g Sachet
Out of Stock

Tempering Aid - 12g Sachet

Product Code: Temp1

In stock: Unfortunately we are out of stock of this item however, fresh stock is on the way and should be with us within 3 weeks.

Price: £0.40 (including VAT)

Product Information

Handy 12g sachet of tempering aid (Mycryo)

Use one sachet for 3 x 400g bags of Belcolade couverture.

Use two sachets for 1 x 2.5kg bag of Callebaut couverture. 

Instructions for use:

1) Melt the chocolate at 40C-45C and then allow it to cool at room temperature to 34C-35C for dark chocolate and 33C-34C for milk or white.

2) Then add 10g of HCF Tempering Aid for every 1kg of chocolate being melted and mix well.

3) When the temperature of the chocolate reaches 31C-32C for dark and 29C-30C for milk or white, it is ready to be used. To test, dip the tip of your knife in the chocolate. When it hardens quickly, it is perfectly tempered and ready to use.

Shipping Weight: 18.00 gms

Ask a question about this product.

Q: is the tempering aid essential to tempering chocolate and what does it do? i currently temper chocolate without an aid.

A: Some people find tempering with Tempering aid (Mycryo) much easier - here are the instructions from the Callebaut website http://www.callebaut.com/uken/techniques/tempering/tempering-with-mycryosupsup

Q: Can chocolate tempered using Mycryo be reused? Can any leftover chocolate be brought back to temper again the following day for example?

A: Yes chocolate tempered with mycryo can be reused and brought back to temper whenever

Q: Does using the tempering aid help reduce the bloom on the chocolate? Thanks & regards, Andrena

A: Tempering with Tempering aid is just another method of tempering which some people find works better for them. Bloom is caused by the chocolate not being tempered properly or by the presence of moisture (for example when storing chocolate in the fridge)

Q: In the second question on this page, you state that left over chocolate previously tempered with Mycryo can be brought back to temper. Is this a simple matter of melting the chocolate to working temperature or would it be necessary to melt to 45c, drop to 35c and then add a further 1% Mycryo? If so, will this have an effect on the viscosity of the chocolate? Thank you.

A: In answer to your question, if the chocolate has solidified or gone out of temper (because it has not been stirred regularly or the temperature is too high or low) - then it will need to be retempered using mycryo. The amount of mycryo that needs to be added is so small in % terms it is unlikely to affect the viscosity very much.