Part 3 of 6
How to Temper Raw Chocolate at Home
Tempering can be done in a multitude of ways, but in this video we used a product called Mycryo.
Mycryo is pre-crystallised cocoa butter which acts like a magnet to show the crystals in the chocolate how to form.
It makes tempering very easy and eliminates 90% of all tempering issues, in my experience.
In the full Raw Chocolate at Home online course, we cover tempering in a few other ways too, so you can choose which you prefer. This same method of tempering using Mycryo applies to all shades of chocolate.