PRODUCT DESCRIPTION

Cacao Barry - Mycryo Cocoa Butter - 550 g is a 100% powdered cocoa butter created to make chocolate tempering more approachable and efficient. Its deodorized, neutral flavor allows the natural character of chocolate and other ingredients to remain at the forefront, while its fine powdered form makes it easy to measure and incorporate. Unlike traditional solid cocoa butter, Mycryo can be sprinkled directly into chocolate at the appropriate temperature, providing pastry chefs and chocolatiers with a convenient method for achieving properly tempered chocolate with a smooth finish and reliable working consistency.

Mycryo is especially useful for tempering chocolate for molded bonbons, enrobed pralines, truffles, bars, tablets, and other confectionery creations, but its applications extend beyond chocolate work. Cacao Barry also recommends it for savory preparations, where its neutral character and powdered format can be used in cooking applications such as searing. The convenient 550 g shaker-style container makes it easy to dispense small, controlled amounts during production, while the compact format is practical for professional pastry and chocolate kitchens. Whether you're tempering a batch of couverture or exploring cocoa butter in savory cuisine, Mycryo offers a versatile way to work with cocoa butter without adding noticeable flavor.

Features & Benefits

• 100% Cocoa Butter – Provides pure cocoa butter in a convenient powdered form for professional culinary use.
• Easy Chocolate Tempering – Simplifies the tempering process by allowing cocoa butter to be added directly to properly cooled chocolate.
• Neutral Flavor – Deodorized cocoa butter preserves the natural flavor profile of chocolate and other ingredients.
• Fine Powdered Format – Easy to measure, sprinkle, and incorporate without the need to melt solid cocoa butter first.
• Versatile Culinary Ingredient – Suitable for chocolate work as well as select savory applications such as searing.

Ingredients: Cocoa butter

How to Temper Chocolate with Mycryo:

1. Melt the chocolate at 40-45C (microwave or bain-marie).
2. Leave the chocolate to cool (to 34-35C for dark chocolate or 33-34C for milk, white or colored chocolate) at ambient temperature.
3. Add 1% Mycryo cocoa butter, that is 10 g per 1 kg of chocolate. Mix well.
4. When the coverture has reached an ideal temperature (31-32C for dark chocolate or 29-30C for milk, white or colored chocolate), use the product.
5. To use the chocolate for a longer time, keep it at 31-32C in the case of dark chocolate or 29-30C in the case of milk, white or colored chocolate.

Storage Conditions: Dry and cool (68-72 F, 20-22 C); store away from foreign odors and protected from direct sunlight.

Product of France.

SHIPPING

Cool Weather: Temperatures below 70F - Orders ship Monday through Friday.

Warm Weather: Temperatures above 70F - Chocolate and perishables ship Monday through Wednesday for USPS Priority and UPS 2-Day Air, or Monday thru Thursday for UPS Next Day Air. Ground shipping should NOT be used during warm weather.

The Pastry Depot is not responsible for product(s) melting if UPS Next Day Air is NOT selected. With all shipping methods, someone must be present to receive the package and bring it inside immediately. See our Warm Weather Shipping Policy.