Chocolate is one of the most beloved ingredients, there is no doubt. Its use ranges from the bar to the most elaborate preparations, hot or cold, thick or liquid, some more exotic and even salty. But the structural basis of chocolate is its sugar and fat crystals (cocoa fat). Many people give up working with chocolate because it “takes a lot of work” to do the tempering.
By solubilizing (melting) the chocolate, you are ungrouping these crystals and for you to be able to make the chocolate return to stability and solidify, it is necessary to temper it, thus regrouping the crystalline structure of the chocolate.
To make the job easier, the industry added fats other than cocoa to the chocolates to crystallize without carrying out the tempering process, but they (hydrogenated and fractionated), in addition to affecting the taste and texture of the chocolate, also they are not good for health. But this is another matter. (Click here to read a full post about it).
In 2013, I went to the international confectionery congress “São Paulo Sugarcraft Show” and watched the presentation of Chocolatier Philippe Bertrand. He demonstrated a Cacao Barry / Callebaut product called Mycryo, that it is a cocoa butter powder. It was developed to facilitate the tempering of chocolates, no longer needing to use marble, nor that final reheating of one or two degrees Celsius. Mycryo can also be used in salty cuisine, to seal meats and in different cooking, maintaining the original flavor of the ingredients, since it has zero flavor and aroma.
First of all, it is worth remembering that Mycryo is a cocoa butter and should be applied to a quality chocolate (that does not have fractionated or hydrogenated fats in its composition). Be careful when choosing the chocolate to buy, read the ingredients and check for the presence or absence of unwanted fats.
Do not think that to find quality chocolates it is necessary to import. The national industry has been presenting very good products, examples are: Harald, with the “Unique” line and Cargill with the “Genuine” line.
The use of Mycryo for chocolates:
- Melt the chocolate at the ideal temperature for your type (an average of 40ºC to 45ºC, although some more professional brands already indicate on the packaging the correct one for that product).
- In a bowl, stir the chocolate with a spatula, while it loses temperature until it reaches 34ºC to 35ºC (for bitters) or 33ºC to 34ºC (for milk and whites).
- Then add 1% of the weight of the Mycryo chocolate used. (1g of Mycryo for every 100g of chocolate). Continue stirring with the spatula. Initially you will see that small particles are left, but over time they disappear until the chocolate is all smooth. When the temperature reaches between 31ºC to 32ºC (for the bitter ones) or 29ºC to 30ºC (for the milk and white ones), it will be ready for use.
It takes a precision scale and a thermometer, when it comes to quality work in confectionery and especially with chocolate, these tools are very important to achieve excellence.
Chocolatier Philippe Bertrand is a MOF (Meilleur Ouvrier de France), a French professional recognized and awarded for his work, in his case, with chocolates.
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