You'll find it from Callebaut under the trade name "Mycryo". All it is is 100% refined cocoa butter that was shot at a frozen roller, it is rich in type 6 crystals. To use it you get your couveture at 34.4 C and add 2% of the mycryo. This means you have to weigh out your couvture and use 2 grams of mycryo for every kg of couveture. It works well, but I find it's just as much of a hassle getting the wieght of the couveture and getting it to 34% then tempering by the seeding method.
Hope this helps |