Cacao Barry Cocoa Butter Powder Mycryo - 1.21 LB Professional Tempering Powder

Cacao Barry Mycryo is a 100% pure cocoa butter in a convenient powdered form, revolutionizing the way chefs temper chocolate and sear savory ingredients. This professional-grade powder acts as a "seed" for tempering, allowing you to achieve a perfect snap and gloss with significantly less effort than traditional methods.

Beyond pastry, Mycryo is a high-performance vegetable fat ideal for sautéing and grilling. It resists high temperatures without burning and seals in the natural juices and flavors of meats and delicate seafood. As a Canadian seller based in Calgary, Alberta, we provide this essential culinary tool with fast shipping across Canada to elevate your kitchen's precision.

BEST FOR: Chocolate tempering, high-heat searing, vegan cooking, velvet-effect spraying, and stabilizing mousses.

ALLERGEN NOTE: 100% VEGETABLE FAT. PRODUCED IN A FACILITY THAT HANDLES MILK.

WHY IT WORKS

• Simplified Chocolate Tempering: Eliminates the need for traditional seeding or tabling; simply add Mycryo to melted chocolate at the correct temperature for a perfect set.

• High-Heat Stability: With a high smoke point (200°C), it allows for a perfect sear on scallops, foie gras, or steak without the flavor of burnt fat.

• Superior Flavor Retention: The neutral taste and thin coating property of the powder allow the authentic flavors of your ingredients to shine through.

• Moisture Barrier: Effectively seals out moisture when used as a coating, keeping tart shells and crusts crisp even when filled with moist creams.

• Healthier Cooking Alternative: Allows for a "dry" searing technique where you coat the ingredient rather than filling the pan with oil, reducing overall fat content.

USE CASES

• Artisan Chocolatiers: Use as a tempering seed to achieve a professional high-gloss finish and firm snap on small or large batches of chocolate.

• Fine Dining Savory Kitchens: Coat delicate proteins like fish or thinly sliced vegetables to prevent sticking and ensure a golden-brown crust.

• Pastry Production: Add to fruit purées or mousses to provide better structural stability and a smoother mouthfeel without changing the flavor.

• Commercial Catering: Use as a barrier on the bottom of tart shells to prevent them from becoming soggy during long event services.

SPECS

• SIZE: 1.21 LB (600 G)

• BRAND: Cacao Barry

• INGREDIENTS: 100% Cocoa Butter

• FORMAT: Micronized Powder

• SMOKE POINT: 200°C

• STORAGE: Store in a cool, dry place (12-20°C), away from light and odors.

• ORIGIN: France / Belgium

FREQUENTLY ASKED QUESTIONS

What is the ratio for tempering chocolate with Mycryo? The standard recommendation is to add 1% of the weight of your chocolate (e.g., 10g of Mycryo for 1kg of chocolate) when the chocolate is at the correct cooling temperature.

How do I use this for searing meat? Instead of putting oil in the pan, roll your raw protein in the Mycryo powder (or sprinkle it on) and place it directly into a hot, dry pan.

Does Mycryo have a chocolate flavor? No, it is a neutral-tasting vegetable fat. It will not make your steak or seafood taste like chocolate.

Can I use this for vegan and vegetarian diets? Yes, it is a 100% pure vegetable fat and an excellent alternative to butter for high-heat cooking and baking.

Is this the same as regular cocoa butter? It is pure cocoa butter, but it has been "micronized" into a fine powder, which provides a much larger surface area for tempering and coating than solid chunks.

Can I use this in a spray gun? Yes, when melted and mixed with chocolate (usually a 50/50 ratio), it is ideal for creating a "velvet" or "suede" texture on frozen cakes and entremets.