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MYCRYO POWDER COCOA BUTTER
MYCRYO POWDER COCOA BUTTER

MYCRYO POWDER COCOA BUTTER

Item#: NCB-HD706-BYEX-X55
Your Price: $34.99
Retail Price:$40.00
Your Savings:$5.01(13%)
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.
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:  

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

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