Callebaut Mycryo – 600g
Professional Chocolate Tempering Made Simple
Achieve beautifully tempered chocolate with Callebaut Mycryo Cocoa Butter — a premium, finely powdered cocoa butter designed to help chocolatiers and pastry professionals achieve a smooth finish, glossy appearance, and satisfying snap with greater consistency.
Made from 100% pure cocoa butter, Mycryo is a versatile chocolate-making essential that can also be used in cooking and baking applications. Its powdered format makes it convenient to measure, incorporate, and store, making professional-quality chocolate work more accessible.
✨ Product Highlights
- 100% pure cocoa butter
- Finely powdered for convenient use
- Ideal for tempering chocolate
- Helps create a glossy chocolate finish
- Promotes a smooth texture and satisfying snap
- Easy to measure and incorporate
- Versatile ingredient for pastry and culinary applications
- Suitable for professional and home use
🍫 The Professional Chocolatier's Secret
Tempering chocolate correctly can be challenging, but Callebaut Mycryo provides a convenient way to introduce stable cocoa butter crystals into melted chocolate.
When used correctly during the tempering process, it can help produce chocolate with a beautiful shine, clean snap, and professional texture — perfect for moulded chocolates, pralines, decorations, and dipped treats.
Its powdered form also means there is no need to chop or melt additional cocoa butter before incorporating it into your chocolate.
👨🍳 Perfect For
🍫 Chocolate Tempering
Ideal for tempering milk, dark, and white chocolate for a professional finish.
🍬 Pralines & Bonbons
Create beautifully finished chocolates with a smooth surface and satisfying snap.
🍓 Dipping & Enrobing
Perfect for chocolate-covered strawberries, biscuits, fruits, and confectionery.
🎂 Chocolate Decorations
Create professional-quality chocolate curls, shards, moulded decorations, and garnishes.
🥐 Pastry & Baking
Use as a versatile cocoa butter ingredient in selected pastry and baking applications.
🍳 Culinary Applications
Cocoa butter can also be used as a cooking fat, particularly for high-heat cooking where its properties are beneficial.
🌟 Why Choose Mycryo?
Unlike traditional block or solid cocoa butter, Mycryo is finely powdered, allowing for easy and precise application.
For chocolate professionals, this means a convenient way to achieve more consistent tempering results without adding unnecessary complexity to the process.
The result? Glossy chocolate, clean edges, smooth texture, and that unmistakable professional snap.
📖 Basic Tempering Guide
For best results, follow the recommended Callebaut tempering method:
- Melt your chocolate to the appropriate temperature for its type.
- Allow the chocolate to cool to the recommended working temperature.
- Add 1% Mycryo cocoa butter by weight.
- Stir thoroughly to distribute the cocoa butter evenly.
- Once tempered, your chocolate is ready for moulding, dipping, or decorating.
Always follow the manufacturer's recommended temperatures and application instructions for the specific chocolate being used.
📦 Product Details
Brand: Callebaut
Product: Mycryo Cocoa Butter
Weight: 600g
Composition: 100% Cocoa Butter
Form: Fine Powder
Category: Cocoa Butter / Chocolate Making / Baking Ingredients