Share 'Does anyone know why Callebaut is no longer marketing Mycryo for tempering?'
Does anyone know why Callebaut is no longer marketing Mycryo for tempering?
I noticed they have changed the label to show fish and corn and it has the tag "cocoa butter for salty applications"
Mycryo tempering info has disappeared from it's website.
I just bought some from Chef Rubber but now I hesitate to use it.
Anyone knows what gives?
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