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MYCRYO POWDER COCOA BUTTER
MYCRYO POWDER COCOA BUTTER

MYCRYO POWDER COCOA BUTTER

Item#: NCB-HD706-BYEX-X55
Your Price: $27.99
Retail Price:$32.00
Your Savings:$4.01(13%)
OUT OF STOCK
For more than 160 years, the Cacao Barry brand represents the symbol of French gastronomy and international expertise in producing some of the finest chocolates in the world.
BACK INSTOCK APRIL

100% natural cocoa butter in a powdered form!

Use product as a replacement for gelatin and for quick tempering of chocolate.

Tempering chocolate has now become fast and easy thanks to Mycryo!
  1. Melt the chocolate to 104-113°F  (40-45°C) in a microwave over a bain-marie (refer to manufacturers melting instructions).
  2. Leave the chocolate to cool to 93-95°F  (34-35°C) for dark chocolate or 91-93°F  (33-34°C) for milk, white or colored 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 couverture has reached an ideal temperature of 88-89.6°F  (31-32°C) for dark chocolate or 84-86°F  (29-30°C) for milk, white or colored chocolate, use the product.

Net weight:  1.21 lbs. / 550g
Resealable container, brand name: Mycryo
Best Use Date:  October 5, 2021

Product is shipped using ice packs and well wrapped.
UPS Next Day Air delivery is recommended

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