Mycryo Cocoa Butter Powder
Chocolate tempering is easy and reliable with Mycryo freeze dried cocoa butter powder. You melt the chocolate, add 1% Mycryo by weight at the appropriate temperature, then mix and let the chocolate cool to the appropriate use temperature and voila!, you've got tempered chocolate to use for bonbons and candies. I've tried lots of other methods and tools to temper chocolate and this is by far the easiest. And since you only use a couple of grams at a time, a single container lasts a long, long time.