Callebaut Mycryo™ is a 100% natural ingredient: pure cocoa butter in powder form. It represents a true revolution in chocolate tempering. By adding just about 2% Mycryo™ to melted chocolate, the necessary stable crystals are formed for easy production of perfectly pre-crystallized chocolate. Additionally, the addition of cocoa butter gives your chocolate more shine and a harder snap.
Revolutionary Chocolate Tempering
Mycryo™ simplifies the chocolate tempering process, ensuring that your chocolate creations have a professional finish. The stable crystals formed by Mycryo™ help in achieving the perfect texture and gloss, making it an essential tool for chocolatiers and home bakers alike.
Versatile Cooking Fat
Mycryo™ is also an excellent plant-based fat for frying and grilling. It withstands frying temperatures better than butter or oils and does not burn. Moreover, Mycryo™ enhances the natural flavors of even the most delicate ingredients such as scallops or foie gras. Simply coat vegetables, meat, fish, or poultry with Mycryo™ and fry or grill them in a hot pan or on a hot grill. You can also mix Mycryo™ with herbs or spices for added flavor.
Neutral Taste and Appearance
With its neutral taste and white color, Mycryo™ does not alter the flavor or appearance of your dishes. This makes it a versatile ingredient in both sweet and savory recipes.
Chocolate Tempering Instructions
For chocolate tempering: Add 2% Mycryo™ to your properly melted chocolate, stir, and you are ready to go.
Suitable for Various Diets
This product is suitable for vegetarians and vegans, making it an inclusive choice for diverse dietary preferences.
