Sorry but I feel the need to comment on these recent posts. Microplaning a block of tempered cocoa butter and using it to temper chocolate is a valid technique for seeding chocolate. This is similar to the use of Mycryo for tempering — not the same as using Mycryo but similar. It is not, as one would suspect from the topic it is posted in, a use of EZtemper silk. When you work with EZtemper silk you are working with cocoa butter with stage V crystals that are “liquid” and emulsified (probably not the correct chemistry description but I am not a chemist). This silk can be added to chocolate, ganache, meltaways, etc. to shift it to a tempered state quickly and easily. Having tempered via EZTemper silk, tabling, seed, Mycryo, and various tempering machines, I want to add a note to this topic to make it clear that the use of EZtemper silk is not the same as using solid shaved tempered cocoa butter to temper chocolate. Perhaps if we are to continue this discussion the alternate tempering methods should be explored in another topic or topics.
link to general tempering topic
link to Mycryo topic
