Patisdecor Cocoa butter powder Barry 30 g

Tempering chocolate with cocoa butter powder: this is considered the simplest and most effective method of all!

This method has many advantages:

• It requires very little equipment.
• Simply add 10 g of cocoa butter powder per 1 kg of chocolate, when it has reached the right temperature.
• Your chocolate will then have perfect fluidity, and you'll be able to work with it for longer before it thickens.
• What's more, it comes in a handy 40 g jar.

THE TECHNIQUE:

1 Melt your couverture chocolate at 40-45°C (in the microwave or bain-marie).
2 Let the chocolate cool (to 34-35°C for dark or 33-34°C for milk, white or colored).
3 Add 1% cocoa butter powder (10g for 1kg of chocolate) using the measuring spoon. Mix.
4 When the couverture has reached the ideal temperature (31-32°C for dark chocolate or 29-30°C for milk, white or colored), use the chocolate.
5 To use the chocolate longer, keep it at 31-32°C for dark or 29-30°C for milk, white or colored.

Ingredients: 100% pure cocoa butter powder. Gluten-free. Lactose-free.

Cocoa butter is a 100% pure cocoa butter powder. It is a noble fat - 100% vegetable, obtained by cryogenizing cocoa butter (freezing at very low temperature), a totally natural process.