Barry Mycryo Cocoa Butter 550 g
€ 33.00 Excluding tax
€ 39.60Including tax
A 100% cocoa butter ideal for tempering chocolate. A dedicated product for savoury applications too.
Out of stock
Size and packaging guidelines
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| Specification | Chair | Armchair | Sofas |
| Height | 37" | 42" | 42" |
| Width | 26.5" | 32.5" | 142" |
| Depth | 19.5" | 22.5" | 24.5" |
| Assembly Required | No | No | Yes |
| Packaging Type | Box | Box | Box |
| Package Weight | 55 lbs. | 64 lbs. | 180 lbs. |
| Packaging Dimensions | 27" x 26" x 39" | 45" x 35" x 24" | 46" x 142" x 25" |
A 100% cocoa butter ideal for tempering chocolate. A dedicated product for savoury applications too.
Product benefits :
Suitable for cooking food and tempering chocolate
Withstands very high cooking temperatures
100% vegetable fat
Totally odourless
Totally neutral taste
Taste enhancer
Mycryo® is suitable for vegetarian and halal cooking.
Mycryo® cocoa butter for savoury applications guarantees you the promise of perfect cooking.
MYCRYO® is a 100% pure cocoa butter powder, obtained by cryogenising cocoa butter (freezing at very low temperature), a totally natural process. It is a noble fat – 100% vegetable – ideal for cooking meat, fish, vegetables and even the most delicate products such as scallops, foie gras, etc.
MYCRYO® stands up perfectly to cooking temperatures of 200°C and above. It allows food to be seared more quickly. MYCRYO® prevents ingredients from losing their precious juices and preserves the best of what’s inside (ideal for foods rich in water, such as fish, shellfish, scallops and mushrooms).
Cocoa butter is odourless and tastes completely neutral. In other words, cooking with MYCRYO® does not mask the fresh, natural taste of the ingredients. On the contrary, it is a flavour enhancer: it reveals the authentic, natural taste of the ingredients better than any other cooking fat.
How do I use Mycryo cocoa butter in cooking?
Sprinkle MYCRYO® directly over your ingredients, then cook the food in a hot pan (you don’t need to add any other fat!).
Using MYCRYO® limits the addition of fat: calories are reduced by 50 to 70%. It has a neutral effect on cholesterol.
Packaged in a shaker bottle for quick and easy use in the kitchen.
Cocoa butter is also recommended for tempering couverture chocolate.
Tempering chocolate with MYCRYO® is considered to be the simplest and most effective method!
Since the arrival of MYCRYO®, 100% pure cocoa butter, tempering chocolate has become an easy and simple task. This method has many advantages:
It requires very little equipment.
Simply add 1% MYCRYO® to the chocolate mass, i.e. 10 g for 1 kg of chocolate, when it is at the right temperature.
Your chocolate will then be perfectly fluid.
You will be able to work the chocolate for longer before it thickens.
How do I temper chocolate with Mycryo cocoa butter?
Melt your couverture chocolate at 40-45°C (in the microwave or bain-marie).
Leave the chocolate to cool (to 34-35°C for dark or 33-34°C for milk, white or coloured).
Using the measuring spoon, add 1% MYCRYO® cocoa butter, i.e. 10g for 1kg of chocolate. Mix well.
When the couverture is at the ideal temperature (31-32°C for dark chocolate or 29-30°C for milk, white or coloured), use the chocolate.
To use the chocolate for longer, keep it at 31-32°C for dark chocolate or 29-30°C for milk, white or coloured chocolate.
Technical details
Packaging 550 g
What’s in it? Cocoa butter
Halal yes
Gluten-free yes
Halal labels
Vegetarian
| Brand |
Barry |
|---|---|
| Nature |
Gluten-free ,Vegetarian |
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