Powdered Cocoa Butter Mycryo 600 g — Callebaut

Mycryo Callebaut: the powdered cocoa butter for professionals

Callebaut Mycryo Powdered Cocoa Butter is pure, deodorised 100% cocoa butter processed into a fine powder and packed in a 600 g tin. It is the tool pastry chefs, chocolatiers and cooks use to temper chocolate effortlessly and to achieve crisp, golden cooking without adding any other fat. A technical, natural and versatile product designed for professional kitchens and patisseries.

What is Mycryo

Mycryo is 100% cocoa butter, obtained from the cocoa bean and turned into a fine powder through controlled micronisation and crystallisation. This process locks the cocoa butter into its most stable crystal form and makes it ready to use: simply dose it to trigger the right structure in chocolate or to protect food during cooking. It is lactose-free, gluten-free and entirely plant-based.

The Callebaut brand

Callebaut is one of the world's leading names in professional chocolate, chosen by pastry chefs and chocolatiers for consistent quality and reliability in the workshop. Mycryo comes from the same technical culture: an ingredient built for predictable, repeatable results, batch after batch.

Features

• Pure 100% cocoa butter in powder form
• Ready to use, simple and precise dosing
• Natural, plant-based, gluten-free and lactose-free
• Neutral taste: does not alter the flavours of your preparations
• Dual use, in patisserie and savoury cooking

Technical specifications

• Product: Mycryo powdered cocoa butter
• Composition: 100% cocoa butter
• Format: 600 g tin
• Brand: Callebaut (Mycryo)
• Distributor: Polo SpA
• Customs code: 1804.00
• Storage: cool and dry

Professional uses

• Chocolate tempering: added to melted chocolate cooled to the right temperature, it provides the stable crystals that ensure shine, snap and clean release from moulds, with no marble slab needed.
• Searing meat and fish with no added fat: dusted over the food before cooking, it forms a golden, crisp crust and seals in the juices, as an alternative to oil and butter.
• Stabiliser for sauces and mousses: it gives structure and hold to creams, sauces, mousses and ganaches, improving texture and stability.
• Finishing: used to finish sweet and savoury preparations, adding body and a silky mouthfeel.
• Doughs and leavened products: used to enrich and soften doughs and leavened bakes for a softer crumb.

Storage

Keep the tin in a cool, dry place, away from heat sources, direct light and strong odours, and reseal it well after each use. As pure powdered cocoa butter, the product retains its technical properties for a long time when protected from moisture and heat.

LAPA logistics Switzerland

LAPA supplies pastry shops, restaurants, chocolate makers and bakery workshops across Switzerland with fast, reliable deliveries. Our couriers serve the Zurich, Geneva, Lugano and Basel areas, ensuring a steady supply for professionals working with chocolate and signature cuisine.

Who it is for

Designed for pastry chefs, chocolatiers, cooks, ice-cream makers and workshops looking for a technical, neutral and reliable cocoa butter for tempering, light cooking and stabilising preparations.