Mycryo  pure cocoa butter, Cacao Barry France, 550 gsm pack
Mycryo  pure cocoa butter, Cacao Barry France, 550 gsm pack
  • Load image into Gallery viewer, Mycryo  pure cocoa butter, Cacao Barry France, 550 gsm pack
  • Load image into Gallery viewer, Mycryo  pure cocoa butter, Cacao Barry France, 550 gsm pack

Cacao Barry (France) MYCRYO - 550gr Jar

Regular price
Dhs. 74.00
Sale price
Dhs. 74.00
Regular price
Sold out
Unit price
per 
Tax included.

Description
A 100% cocoa butter, in form of powder, ideally used for tempering chocolate and for salted applications. Contains stable cocoa butter crystals and resists high temperatures.

How to use

- For tempering:


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

 

- For cooking:

1. Sprinkle Mycryo on a working surface or in a bowl (mixed with seasoning if desired)
2.Coat the uncooked ingredients (meat, fi sh or vegetables) with Mycryo. You can keep the ingredients in the fridge until you need them
3. Fry in a dry, hot pan without addition of other baking fat.

Ingredients
Cocoa butter

Applications
Moulding | Enrobing | Ganache/Filling | Cooking