The 2% rule is only for tempering couveture, not for thinning out. I prefer to temper by using the seeding method. I do not advocate the use of foreign fats or oils in my work as I find they give a greasy mouthfeel and take away from the "snap" of real couveture.
The cheaper couvetures tend to be thicker and need thinning out if you want to mold with them, hence the use of extra cocoa butter. Mycryo is sold at a premium price, you can also buy cocoa butter in block form and melt it down. |