Cacao Barry cocoa butter is pure, deodorized cocoa butter pressed into pistoles, packed in a 6.6 pound container. Pale ivory and nearly odorless, it is the fat that gives chocolate its snap and its melt, offered on its own so chefs can thin, temper, color, and build with it.

A few pistoles stirred into melted couverture loosen it for thinner enrobing, finer molded shells, and smooth flow through an enrober or airbrush. Blended with fat soluble color and sprayed or brushed into molds, it becomes the painted finish on a bonbon; melted and mixed with chocolate, it sprays into a velvet coat on an entremet. It also sets the structure in homemade chocolate, keeps fillings and pralines firm, and seals tart shells against moist fillings. The pistole shape melts quickly and measures out cleanly without chopping a block.

Cacao Barry Mycryo Cocoa Butter is the same cocoa butter in a fine powder, made for tempering chocolate by seeding and for high heat cooking.