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 replacement for gelatin in confectionery preparations such as mousses, and creams such as Bavarian cream. It gives these dishes a smooth and creamy texture, vibrant color and excellent taste. In the chocolate shop, Mycryo is used to temper couverture, which can then be processed more easily. Last but not least can be used for roasting meat, fish and poultry. Unbelievable, but finally fry the perfect steak. The meat is sprinkled with Mycryo similar to breading and placed in the dry pan. This way the meat holds its juice perfectly.