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Worldwide delivery - Secure payment
Mycryo cocoa butter 550 g
4 Products
€37.70
Tax included
A 100% cocoa butter ideally used for tempering chocolate and for salted applications.
Many advantages :
- 100% vegetable, ideal for vegans
- no odor, no flavour
- melts at 95°F
- resists high temperature (392 °F)
- to reduce fat from 50 to 70%
- no cholesterol, no trans fat
- storage at room temperature (53-65°F) after opening
Applications :
- temper your chocolate with Mycryo to give a better snap and shine
- in pastries, Mycryo is a good alternative to gelatin in mousse, bavarois and entremets
- in your savoury dishes (no odor, no flavour, no projection).
Ingredients : 100% cocoa butter.
Directions of use to temper chocolate :
- melt the chocolate at 105-113°F
- keep it cool down (95°F for dark chocolate, 92°F for milk and white chocolate)
- add 1% Mycryo cocoa butter (10 g / 1 kg chocolate) and blend
- get your chocolate to the perfect temperature (88°F for dark chocolate, 86°F for milk and white chocolate).
002.NCB-HD706-BY-X56
3073419310128
- Famille
- Produits alimentaires
- Sous-famille
- Chocolats
- Fabricant
- Cacao Barry
- Rayon
- Beurre, poudre, pâte, grué de cacao
- Lieu De Vente
- 1
- Stocke Bordeaux + Web
- Vrai
- Stocke Toulouse
- Vrai
- Commande
- X
- Tarif Douanier
- 1804000000
- Code à barre
- 3073419310128
- Référence fournisseur
- NCB-HD706-BYEX-X55
- Poids
- 0,650 kg
Delivery date
Information
Price
Delivery
The emergency Express solution for deliveries in France at home before 1:00 pm, even on Saturdays (excluding Corsica).
€21.60 (tax incl.)
Approximate date of delivery is between Thursday 5 February 2026 and Friday 6 February 2026.
Home delivery in mailbox.
€24.00 (tax incl.)
Approximate date of delivery is between Thursday 5 February 2026 and Friday 6 February 2026.
The fast (2-6 days) and top of the range home deliveries anywhere in the world. Does not include the Customs clearance you may have to pay when delivery.
€27.00 (tax incl.)
Approximate date of delivery is between Thursday 5 February 2026 and Friday 6 February 2026.
*
with direct payment methods (e.g. credit card)
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