Tempered chocolate with Mycryo cocoa butter – decorations

Ingredients

• 500 g 70% cocoa dark chocolate (cut into pieces)
• 50 g Mycryo cocoa butter (frozen, 100% cocoa butter)
• 1 feuille Decorative chocolate transfer sheet (about 30×30 cm, cocoa butter pattern printed)
• 1 feuille Rhodoid sheet (for forming chocolate water droplets)

Instructions

1. Melt the chocolate

   Place the chocolate pieces in the heat‑proof bowl and melt them over a bain‑marie, stirring gently until reaching 40‑45 °C.

   Time: PT10M

   Temperature: 40-45°C

2. Cool the chocolate to 34‑35 °C

   Remove the bowl from the bain‑marie and continue stirring the chocolate, allowing it to cool to 34‑35 °C (for dark chocolate).

   Time: PT5M

   Temperature: 34-35°C

3. Incorporate the Mycryo cocoa butter

   Add the frozen Mycryo cocoa butter to the chocolate and mix for a few minutes until you obtain an airy and smooth texture.

   Time: PT5M

   Temperature: 34-35°C

4. Bring down to working temperature

   Let the chocolate stabilize at 31‑32 °C, the ideal temperature for working with dark chocolate.

   Time: PT5M

   Temperature: 31-32°C

5. Pour the chocolate onto the transfer sheet

   Place the tempered chocolate on the decorative transfer sheet and spread it with the offset spatula while keeping the temperature between 31‑32 °C.

   Time: PT10M

   Temperature: 31-32°C

6. Cut the shapes and let set

   When the chocolate has slightly set (semi‑firm), use a round cookie cutter or a knife to cut circles, squares or triangles. Let the shapes harden completely before removing them.

   Time: PT15M

7. Make chocolate water droplets

   On the rhodoid sheet, spread a strip of tempered chocolate, draw thin lines with a serrated‑tip knife, let them set slightly, then fold and seal the ends by gently pressing. Let cool completely before removing.

   Time: PT10M

Nutrition Facts

Calories

312

Protein

3 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of 70% cocoa dark chocolate: 60% cocoa dark chocolate
• Instead of Mycryo cocoa butter: Traditional cocoa butter (non‑frozen)
• Instead of Decorative chocolate transfer sheet: Parchment paper
• Instead of Rhodoid sheet: Food‑grade plastic film

Equipment Needed

• Double boiler (bain‑marie)
• Digital thermometer
• Silicone spatula
• Offset spatula (optional)
• Heat‑proof bowl
• Cutting knife (optional)
• Round cookie cutter (optional)
• Decorative transfer sheet
• Rhodoid sheet (optional)
• Cooling rack (optional)
• Airtight storage container (optional)

Critical Steps — Do Not Skip

• Melt the chocolate to the correct temperature (40‑45 °C).
• Cool precisely to 34‑35 °C before adding the cocoa butter.
• Incorporate the Mycryo cocoa butter without losing temperature.
• Maintain the working temperature between 31‑32 °C during pouring.
• Cut the shapes when the chocolate is semi‑firm to avoid cracking.

Chef Tips from the Video

• Use a flexible silicone spatula to aerate the chocolate without incorporating excess air.
• Pre‑chill the mixing bowl in the freezer for 5 minutes to speed up chocolate cooling.
• Work in a low‑humidity room; humidity causes condensation on the chocolate.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator for up to 1 week.

Freezer: Can be frozen for 1 month, but the chocolate may lose its shine.

Room temperature: Ideal at 18‑20 °C, away from humidity.

Make-Ahead Tips

• Temper the chocolate ahead of time and keep it in an airtight container at 31‑32 °C.
• Decorations can be prepared 2‑3 days before service and stored at room temperature.