Callebaut Mycryo™ is 100% pure natural cocoa butter in micro-powder form, designed for professional use and easy chocolate tempering.

Adding approximately 2% Mycryo™ to melted chocolate provides the stable crystals required for proper pre-crystallisation. The cocoa butter also contributes to enhanced gloss and a harder, clean snap in the finished chocolate.

Mycryo™ can also be used as a vegetable fat for frying and grilling. It withstands frying temperatures better than butter or oils without burning and helps bring out the natural flavours of the ingredients. It is suitable for vegetables, meat, fish and poultry and can be combined with herbs or spices.

Key characteristics:

• 100% pure natural cocoa butter

• in micro-powder form

• suitable for chocolate tempering

• recommended amount for tempering: approximately 2%

• contributes to enhanced gloss and a harder, clean snap

• suitable for frying and grilling

• withstands high cooking temperatures without burning

• helps enhance the natural flavours of ingredients