Natural cocoa butter in the form of micro-powder Mycryo

Natural cocoa butter in the form of micro-powder Mycryo by the leading Belgian expert Callebaut is a revolutionary, high-tech product that has transformed professional pastry arts and modern gastronomy. It consists of 100% pure natural cocoa butter derived through an advanced cryogenic freezing process, milling it into an ultra-fine, dry powder texture.For chocolatiers, Mycryo serves as an invaluable tool that radically simplifies and accelerates the chocolate tempering cycle. Introducing a mere 1% of this micro-powder into melted chocolate immediately induces the formation of ideal beta crystals. This guarantees finished bonbons and structures a mirror gloss, excellent structural stability, and a sharp, clean snap.In culinary arts, Mycryo is highly prized for healthy searing of meats, fish, and vegetables. With its high smoke point of 200°C, it seals in moisture, forming a protective barrier that preserves natural juices without adding greasy fats. Available in practical sizes (100g and 0.6kg) to accommodate home recipe testing and professional kitchens alike.