Cacao Butter MYCRYO Powder 550 g Cacao Barry
Mycryo cocoa butter (powder form) was developed to make tempering chocolate easier. Mycryo butter may also be used for cooking with savoury dishes. Mycryo Cacao Butter powder is the perfect gelatin substitution for vegetarian desserts. No shrinkage on fruit mousse when frozen. Also, temper chocolate for longer fluidity without tempering: simply add 10g Mycryo for every 1Kg of chocolate.
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