Tempering chocolate

has never been easier!

Callebaut has invented a revolutionary new product for the perfect tempering of chocolate!

Why does chocolate have to be tempered?

Tempering chocolate is a necessary step in creating the ideal chocolate products.
It makes it easier to un-mould chocolate, pralines (with maximum shrinkage).
It gives your chocolate a hard, shiny surface with a uniform colour (no lines, no grey colour).
In short: chocolate that looks tasty and snaps when you break it.
It creates excellent chocolate with a very fine crystallisation structure instead of a granular texture.
However, tempering chocolate by the traditional method is a rather complicated process.

With Callebauts cocoa butter Mycryo,

tempering chocolate is a piece of cake.
Just add Callebaut Mycryo to the chocolate once it has reached the right temperature. Mix well and the
chocolate is ready to use!
Callebaut Mycryo is 100% cocoa butter in powder format. This facilitates accurate and convenient measuring.
Extra advantage: with Callebaut Mycryo the chocolate also remains fluid for longer.

Instructions for dark, milk, white and coloured chocolate

Ideal crystallisation
for:
2

Allow the chocolate to cool at room

temperature to:
3435C for dark chocolate
3334C for milk, white or coloured
chocolate.

Mix well.

When the chocolate reaches the ideal

temperature:
3132C for dark chocolate
2930C for milk, white or coloured
chocolate, it can now be used for the
final product application.

3
Add 1% of cocoa butter Mycryo,
or 10 g for 1 kg of chocolate.

Test: Dip the tip of your knife

in the chocolate. When it hardens quickly, the chocolate is
perfectly tempered and ready
to use.

In order to use the chocolate over a

longer period of time, keep it at:
3132C for dark chocolate
2930C for milk, white or coloured
chocolate.

Technical properties
100% cocoa butter in powder form:
easy for accurate and convenient measuring
Also serves as a perfect substitute for gelatine in pastries

Product name
MycryoTM cocoa butter

Type
NCB-HD706

Keep cool at 12-18C

Shelf-life: 1 year unopened

% cocoa butter
100%

Packaging
Canister 1.5 kg

For more technical information go to www.ecallebaut.com Barry Callebaut U.K. Ltd. Wildmere Road Industrial Estate Banbury, Oxon OX16 3UU Tel. +44 1295 22 47 00 Fax +44 1295 22 47 80
Barry Callebaut Asia Pacific Singapore Pte Ltd. 26 Senoko South Road Singapore 758091 Singapore Tel. +65 67 55 18 77 Fax +65 67 55 83 22
Barry Callebaut Polska Sp.z.o.o. UI. Nowy Jzefw 36 - 94-406 Ldz - Tel. +48 42 683 77 00 - Fax +48 42 683 77 01
Barry Callebaut Schweiz AG Neugutstrasse 58 8600 Dbendorf Tel. +41 1 801 61 11 Fax +41 1 801 62 96

RE: Barry Callebaut Belgium nv - Aalstersestraat 122 - 9280 Lebbeke - Belgium - May 2004

1
Melt the chocolate at 40-45C
(in microwave or bain-marie).

moulding
enrobing
chocolate decorations