Ingredients
Cocoa Butter Silk
100% organic Peruvian cocoa butter
Cocoa Butter Silk is a product used as a tempering aid. It’s 100% cocoa butter.
It’s best to store in an air tight container (one that is not tainted by other scents, preferably a new container) at room temperature and not in the fridge. If you have a wine fridge, store it in there during the Summer (24c room temp or over).
Simply melt your chocolate to 38c, lower to 36c and add 1% grated silk. This might be a higher temperature than you have otherwise read to add the silk, but, in this set form, it needs to go in at 36c or it simply won’t melt into the chocolate.
Mix well into the chocolate to fully melt the silk and use at 33c for any of your chocolate needs. You can use the same method for tempering pralines, ganaches, etc… Do not heated the tempered chocolate over 33.5c or you risk taking it out of temper. If it goes over 34c, you’ll need to re-temper the chocolate.
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