Mycryo® is composed of 100% cocoa butter, a noble, natural fat powder obtained through roasting and grinding cocoa beans. Then the ground beans are freezed at very low temperatures (cryogenisation process) to produce a dry powder.
This exclusive product by Cacao Barry is ideal for frying and coating ingredients while preserving the original taste and texture. It is also considered the easiest and most efficient method for tempering chocolate at home.
Mycryo® cocoa butter is an ideal product for 3 main applications:
Chocolate making: use Mycryo® cocoa butter to temper your chocolate couvertures and get perfect crystallization results.
Savoury ingredients: use Mycryo® cocoa butter as a substitute to other cooking fats and oils for great, easy frying results.
Pastry: use Mycryo® cocoa butter as a substitute to traditional gelatine to make preparations such as mousses, entremets, bavarois and icing recipes.
100% natural cocoa butter reduced to powder form through cryogenisation
Prefect for vegetarian preparations
Mycryo® cocoa butter contains no CHOLESTEROL
Mycryo® cocoa butter contains no trans fats
Optimal food safety
Recommended storage temperature: 12-18°C - Once opened, store at room temperature.
Best Before Date: 1 year.
It has a powder form at room temperature, and melts at 35°C.
Cacao Barry designed this exclusive product to allow every cook - professional bakers, chefs and home cooks - to enjoy all the benefits of cocoa butter.
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