Cacao Barry – Mycryo Cocoa Butter powder 100%
A 100% cocoa butter ideally used for tempering chocolate and for salted applications
Cacao Barry Mycryo Cocoa Butter powder is a 100% natural alternative to regular cocoa butter. The powder works in variety of cooking methods at high temperatures, and blends well with the various flavors of fish and meat.
It presents a true revolution for tempering. Adding just about 1-2% Mycryoâ„¢ to melted chocolate seeds the necessary stable crystals to create perfectly pre-crystallised chocolate conveniently.
Tempering with Mycryo Cocoa Butter
- melt and heat chocolate to 40-45C/104-113F.
- allow to cool to 35C/95F for dark, or 30C/86F for white/milk/coloured.
- add 1% Mycryo and mix well.
- use when the chocolate reaches working temperature – 31-32C/ 87.8-89.6F for dark and 29-30C/84.2-86F for others.
weight : 550g
