PatisDecor Mycryo Cocoa Butter Powder 30g

Precision Chocolate Tempering 

PatisDecor Mycryo cocoa butter powder is a professional-grade cocoa butter widely used by chocolatiers and pastry chefs. This cocoa butter powder is made entirely from pure cocoa butter. It is a refined, 100% plant-based fat obtained through cryogenic processing, where cocoa butter is frozen at very low temperatures using a fully natural method. Mycryo offers a clean cocoa aroma with a neutral, smooth mouthfeel that does not alter flavour balance. 

This cocoa butter powder is designed to improve and facilitate tempering, a controlled method that helps stabilise chocolate crystals for chocolate bonbons making. By adding a small amount of the of this cocoa butter powder to melted chocolate at the right temperature, you can improve shine, snap and setting without complex tabling or seeding. The powder form ensures even dispersion and accurate dosing. 

Why use Mycryo cocoa butter powder? 

• Finely powdered cocoa butter for precise tempering 

• Neutral flavour and silky texture 

• Supports stable crystallisation and clean chocolate finish 

• Made in France for professional and home pastry use 

Beyond chocolate work, Mycryo™ can also be used as a vegetable fat for frying and grilling, as it withstands high cooking temperatures better than butter or oils and does not burn. 

Method: 

Melt your couverture chocolate to 40–45°C, either in the microwave or over a bain-marie.
Allow the chocolate to cool to 34–35°C for dark chocolate, or 33–34°C for milk, white or coloured chocolate.
Add 1% cocoa butter powder (10g per 1kg of chocolate) using the measuring spoon, then mix well.
Once the chocolate reaches the ideal working temperature (31–32°C for dark chocolate or 29–30°C for milk, white or coloured chocolate), it is ready to use.
To keep the chocolate workable for longer, maintain it at 31–32°C for dark chocolate or 29–30°C for milk, white or coloured chocolate. 

Ingredients: 100% pure cocoa butter powder.  

Gluten-free. Lactose-free.