Cacao Barry - Mycryo
This cocoa butter in powder form is mainly used for cooking but can be added to melting chocolate during the tempering process. Recommended usage from Cacao Barry: Sprinkle your ingredients with Mycryo Butter (you can also coat them. Heat your frying pan without any fat. Place your ingredients in, without additional fat, when your pan is red hot.
This butter can also be used as a gelatin replacement for mousse and cakes for vegetarians.
Ingredients: 100% pure cocoa butter.Please read about chocolate shipping in hot weather locations or during Summer: Chocolate Order