Cacao Barry Mycryo is pure cocoa butter turned into a fine, silky powder, packed as eight 550 g canisters in a 9.7 pound case. It is the shortcut to tempered chocolate: a small dosage stirred into melted couverture seeds it with stable crystals, no marble slab, no seeding with callets, no guesswork.

Because the powder is already in the right crystal form, it does the tempering for you. Melt the chocolate, let it cool to working temperature, sprinkle in Mycryo, stir, and it sets with a glossy surface and a clean snap. The same powder has a second life in the pastry kitchen, where it binds and firms mousses, whipped creams, and ganaches without gelatin and gives a stable, airy set to fruit based desserts. The pale yellow powder dissolves quickly, carries no flavor of its own, and keeps for months in its sealed canister.

Cacao Barry Deodorized Cocoa Butter Pistoles are the same cocoa butter in solid form, for thinning couverture, coloring molds, and velvet spraying.