How To Temper With Cocoa Butter
How to temper chocolate with cocoa butter using an easy, cost-effective, fuss-free and foolproof homemade Cocoa Butter Silk or Mycryo powdered cocoa butter.
Servings 0
Equipment
- Sous Vide Immersion Cooker
- canning jar or sous vide bag
- airtight plastic container for storing
Ingredients
- cocoa butter raw or deodorized
Instructions
- Fill a pot or heatproof container with water and attach your immersion cooker. Heat water to 33.5C/92.3F.
- Add the cocoa butter to a clean, sterilized jar and seal. Submerge in heated water for 12-24 hours. When ready, use what you need right away, or transfer to an airtight plastic container to set and store until needed.