Callebaut Mycryo - cocoa butter as a replacement for gelatin, powdered

Mycryo is a cocoa butter product with amazing properties. It can be used in patisserie as a substitute for gelatin in pastry preparations such as mousses and creams like Bavarian cream. It gives these dishes a smooth and creamy texture, vibrant color, and excellent flavor. In chocolate, Mycryo is used to temper couverture, making it easier to process. Last but not least, it can be used for frying meat, fish, and poultry. It`s unbelievable, but you can finally fry the perfect steak. Sprinkle the meat with Mycryo, similar to breading, and place it in a dry pan. This ensures the meat retains its juices perfectly.