Mycryo 550g

The principle is simple: melt your chocolate, then let it cool to the temperature appropriate for its type. Once the chocolate reaches the correct temperature, add 1% Mycryo®, or 10 g per 1 kg of chocolate. Mix thoroughly, allow the temperature to stabilize according to the manufacturer's recommendations, then use the chocolate for your moldings, coatings, bars, and candies. Respecting the working temperatures of dark, milk, or white chocolate remains essential for optimal results.

Mycryo® produces chocolate that is shiny, crisp, and easy to unmold. It also helps maintain good fluidity during working. Beyond tempering, this cocoa butter powder can be used in certain culinary preparations, particularly for cooking and searing food.

Packaged in a 550g jar, it is suitable for pastry chefs and chocolatiers who regularly work with chocolate and are looking for a practical and reproducible tempering method.

The advantages

• 100% cocoa butter: no other ingredients added.

• Simplified tempering: use by seeding melted chocolate.

• Controlled crystallization: to obtain shine, brittleness and good durability.

• Precise dosage: 1% of the weight of the chocolate.

• Good working fluidity: facilitates molding and coating.

• Versatile uses: tempering, cooking and culinary applications.

• Professional 550g format: suitable for regular use.

Features

• Brand: Cacao Barry

• Product: Mycryo®

• Composition: 100% cocoa butter

• Form: micronized fine powder

• Suggested dosage for tempering: 1%, or 10g per 1kg of chocolate

• Uses: tempering, molding, coating, chocolate bars and candies

• Packaging: 550g jar