Cocoa butter
Cocoa butter is a 100% natural and 100% plant-based fat obtained from the cocoa bean.
It has an almost neutral taste and a slight cocoa scent.
Ideal for tempering chocolate and making it more fluid.
Withstands high temperatures up to 200° without burning or losing its qualities.
Can be used as an oil for cooking food.
Handy for waterproofing a blind-baked tart base before adding cream or fruit.
Different forms available in our online shop, in powder or pistole.
Ideal for tempering chocolate and making it more fluid.
The technique with Mycryo cocoa butter:
1 Melt your couverture chocolate at 40-45°C (in the microwave or in a bain-marie).
2 Let the chocolate cool down (to 34-35°C for dark or 33-34°C for milk, white or coloured).
3 Add 1% cocoa butter powder, i.e. 10g per 1kg of chocolate, using the measuring spoon. Mix.
4 When the couverture is at the ideal temperature (31-32°C for dark chocolate or 29-30°C for milk, white or coloured), use the chocolate.
5 To use the chocolate for longer, keep it at 31-32°C for dark or 29-30°C for milk, white or coloured.
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