Mycryo pure cocoa butter, Cacao Barry France, 550 gsm pack
Mycryo pure cocoa butter, Cacao Barry Desserts
Mycryo  pure cocoa butter, Cacao Barry France,
Mycryo pure cocoa butter, Cacao Barry France, 550 gsm pack

100% cocoa butter Powder Mycryo™ - 550gr Jar

SKU: MYCRYO-550
Dhs. 170.50
Dhs. 170.50

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Mycryo pure cocoa butter, Cacao Barry France, 550 gsm pack

100% cocoa butter Powder Mycryo™ - 550gr Jar

Dhs. 170.50

100% cocoa butter Powder Mycryo™ - 550gr Jar

Dhs. 170.50

A 100% cocoa butter, in powder form, is 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, fish or vegetables) with Mycryo™. You can keep the ingredients in the fridge until you need them
3. Fry in a dry, hot pan without the addition of other baking fat.



Ingredients
Cocoa butter

Applications
Moulding | Enrobing | Ganache/Filling | Cooking

Customer Reviews

Based on 2 reviews
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A
A.S.

Best for temperating chocolate
Very economic and always good result

Thank you Anna! We really appreciate your feedback and hope you continue enjoying our products!

S
Shaima Yousif

Cacao Barry (France) MYCRYO - 550gr Jar

Thank you Shaima! We appreciate your feedback and hope you continue enjoying our products!

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