Mycryo cocoa butter 50 g

Brand : Cacao Barry

Reference: 000.002019

Code barre: 3333330020194

A 100% cocoa butter ideally used for tempering chocolate and for salted applications.

Many advantages :
- 100% vegetable, ideal for vegans
- no odor, no flavour
- melts at 95°F
- resists high temperature (392 °F)
- to reduce fat from 50 to 70%
- no cholesterol, no trans fat
- storage at room temperature (53-65°F) after opening

Applications :
- temper your chocolate with Mycryo to give a better snap and shine
- in pastries, Mycryo is a good alternative to gelatin in mousse, bavarois and entremets
- in your savoury dishes (no odor, no flavour, no projection).

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8,30 €tax incl.

7,87 €tax excl.

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Pre-order product (+/- 5 days + delivery)

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Ingredients : 100% cocoa butter.

Directions of use to temper chocolate :
- melt the chocolate at 105-113°F
- keep it cool down (95°F for dark chocolate, 92°F for milk and white chocolate)
- add 1% Mycryo cocoa butter (10 g / 1 kg chocolate) and blend
- get your chocolate to the perfect temperature (88°F for dark chocolate, 86°F for milk and white chocolate).