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Part 3 of 6

How to Temper Raw Chocolate at Home

From Amy…

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.

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