Skip to main content

Shop

Callebaut Mycryo Cocoa Butter 600g

$36.00

Callebaut Mycryo Cocoa Butter 600g

$36.00

Out of stock

Join the waitlist to be emailed when this product becomes available

Short Dated Stock
Best Before 19/07/2020

Mycryo is a 100% natural ingredient: pure cocoa butter in powder form. It presents a true revolution for tempering. Adding just about 2% Mycryo to melted chocolate seeds the necessary stable crystals to create perfectly pre-crystallised chocolate conveniently. Chocolate needs to be 34 degrees and the Mycryo should be seived in. On top, the addition of the cocoa butter will give your chocolate more gloss and a harder crack.

Mycryo is also a wonderful vegetable fat for frying and grilling. It resists frying temperatures better than butter or oils and doesn’t burn. In addition, Mycryo brings out the natural flavours of even the most delicate ingredients, like scallops or foie gras. Just roll vegetables, meats, fish or poultry in Mycryo and fry or grill the ingredients in a hot pan or on a hot grill. You can even mix Mycyro with herbs or spices.

Flavour profile: Neutral taste

Applications: Adapts chocolate fluidity, aids with tempering and can be used for frying.

Weight: 600g

Ingredients: Cocoa Butter

Related Classes

Cold-Infused Coffee Chocolates

These bon bons will put a pep in your step with a cold-infused ganache that achieves a subtle coffee flavour while eliminating the biterness, and a peanut sable!

Chef Kirsten Tibballs

Date Released 01/06/2020

Difficulty Advanced

Video Time 30 mins

Yeild Yeild 120

Preperation Time 1 hour 30 mins

Carrara Marble Cake

A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.

Chef Kirsten Tibballs

Date Released 11/12/2019

Difficulty Advanced

Video Time 46 mins

Yeild Yeild 2

Preperation Time 3 hours 30 mins

Melissa Coppel’s Mount Lychee

Melissa Coppel returns to Savour online classes with one of her signature chocolates featuring an intricate spray design, a smooth vanilla yoghurt ganache, lychee rocher and a raspberry compote.

Chef Melissa Coppel

Date Released 17/01/2020

Difficulty Advanced

Video Time 20 mins

Yeild Yeild 24

Preperation Time 3 hours

Bahia Tart

This tart is not only colourful but full of flavours. Brenton shortbread pastry topped with pistachio crème, vanilla caramel, bergamot crème, strawberry jelly and a chocolate garnish.

Chef Kirsten Tibballs

Date Released 26/05/2014

Difficulty Intermediate

Video Time 35 mins

Yeild Yeild 2 x 220mm tarts

Preperation Time 1 hour 30 mins

Banana Caramel Chocolates

Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.

Chef Kirsten Tibballs

Date Released 28/10/2019

Difficulty Intermediate

Video Time 9 mins

Yeild Yeild 120

Preperation Time 29 mins

Chocolate Macadamias

Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.

Chef Kirsten Tibballs

Date Released 14/05/2014

Difficulty Beginner

Video Time 10 mins

Yeild Yeild Depends on the size of the Macadamias

Preperation Time 45 mins

Passionfruit Ganache Using Sorbitol

A simple ganache made using sorbitol which stabalises the moisture in the ganache and extends shelf life. Perfect for filling macarons!

Chef Guillem Corral

Date Released 16/10/2019

Difficulty Beginner

Video Time 08:39 mins

Yeild Yeild 515g

Preperation Time 20 mins

Dasher Entremet

This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.

Chef Kirsten Tibballs

Date Released 21/11/2014

Difficulty Advanced

Video Time 50 mins

Yeild Yeild 2 x 180mm x 45mm Entremets

Preperation Time 4 hours

Lamington

An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.

Chef Kirsten Tibballs

Date Released 04/12/2014

Difficulty Intermediate

Video Time 41 mins

Yeild Yeild 40

Preperation Time 2 hours

Chocolate Flower

Learn to use chocolate moulds to create the base of this showpiece, assemble individual petals and apply coloured cocoa butter using a spray gun application to create this intricate, stunning chocolate flower. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 03/01/2015

Difficulty Intermediate

Video Time 18 mins

Yeild Yeild NA

Preperation Time 35 mins

8 Shades Of Pink

In various shades of pink, these moulded chocolates are filled with raspberry ganache. Learn the versatile technique of spraying coloured cocoa butter into chocolate moulds. This technique can be applied to any chocolate mould with any colour. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 30/01/2015

Difficulty Intermediate

Video Time 23 mins

Yeild Yeild 64

Preperation Time 1 hour

L’othelo

L’othelo is a rich, smooth piped milk chocolate, coffee and hazelnut fusion. Duja mocca hazelnut base topped with cocoa powder covered slivered almonds and finished by dipping the base into dark couverture chocolate. – Egg free, gluten free

Chef Kirsten Tibballs

Date Released 27/02/2015

Difficulty Beginner

Video Time 15 mins

Yeild Yeild 105

Preperation Time 40 mins

Bora Bora

Create this sublime laminated ganache with a layer of dark ganache topped with white chocolate and coconut ganache enrobed in milk couverture. Finished with a custom made cocoa butter decor.

*Time to Prepare: 50 minutes (takes 24 hours to produce)

Chef Kirsten Tibballs

Date Released 23/12/2016

Difficulty Intermediate

Video Time 30 mins

Yeild Yeild 108

Preperation Time 50 mins

Mouchete

These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate.

 

Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.

Chef Kirsten Tibballs

Date Released 10/02/2017

Difficulty Intermediate

Video Time 25 mins

Yeild Yeild 90

Preperation Time 1 hour 10 mins

chocolate petal flower

Learn how to make this stunning chocolate flower – perfect for any occasion

Chef Kirsten Tibballs

Date Released 24/03/2017

Difficulty Advanced

Video Time 20 mins

Yeild Yeild 1

Preperation Time 30 mins

Carousel

First featured on Kirsten’s Livestream as a special thank you to her 500k Instagram followers, this delicious tart is an absolute showstopper! Chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.

Chef Kirsten Tibballs

Date Released 16/07/2019

Difficulty Advanced

Video Time 45 mins

Yeild Yeild 2

Preperation Time 2 hours 49 mins

Eternity Entrement

This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.

Chef Kirsten Tibballs

Date Released 15/04/2015

Difficulty Advanced

Video Time 52 mins

Yeild Yeild 3 Entremets

Preperation Time 3 hours 40 mins

Bombi Chocolate Bar

First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.

Chef Kirsten Tibballs

Date Released 01/05/2015

Difficulty Intermediate

Video Time 24 mins

Yeild Yeild 64

Preperation Time 1 hour

Flower Chocolates

Moulded chocolates with a beautiful flower hand piped on the shell and then sprayed with coloured cocoa butter. Filled with smooth caramel ganache and crunchy caramelised cashews, they are not only eye-catching but full of texture and flavour. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 15/06/2015

Difficulty Advanced

Video Time 25 mins

Yeild Yeild 90

Preperation Time 50 mins

Speckled Chocolate Spheres

Learn the techniques to achieve this stunning moulded chocolate finish. Brushing metallic powder to add a pearlous shimmer as well as using a paint brush and spray gun for coloured cocoa butter applications. Filled with a smooth chocolate ganache and star anise crumble, they not only look striking but are also full of texture and flavour.

Chef Kirsten Tibballs

Date Released 01/07/2015

Difficulty Intermediate

Video Time 25 mins

Yeild Yeild 120

Preperation Time 45 mins

Coffee Eclair

An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.

Chef Kirsten Tibballs

Date Released 31/07/2015

Difficulty Intermediate

Video Time 27 mins

Yeild Yeild 30

Preperation Time 1 hour 10 mins

Antonio Bachour’s Plastic Chocolate Flower

Antonio Bachour’s plastic chocolate flowers are a simple and pretty way to decorate your desserts.

Chef Antonio Bachour

Date Released 09/06/2017

Difficulty Beginner

Video Time 8 mins

Yeild Yeild

Preperation Time 15 mins

Antonio Bachour’s Lemon Basil Tart

A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!

Chef Antonio Bachour

Date Released 16/06/2017

Difficulty Intermediate

Video Time 18 mins

Yeild Yeild 3

Preperation Time 1 hour 30 mins

Zebra Easter Eggs

Nothing like an animal print for your Easter Egg hunt.

Chef Kirsten Tibballs

Date Released 21/03/2016

Difficulty Intermediate

Video Time 17 mins

Yeild Yeild N/A

Preperation Time 30 mins

Double Mould Easter Eggs

Learn the trick to joining filled Easter eggs with Kirsten’s easy to follow steps.

Chef Kirsten Tibballs

Date Released 24/03/2016

Difficulty Intermediate

Video Time 18 mins

Yeild Yeild N/A

Preperation Time 35 mins

Cinnamon & Calvados Sugar Crusted Liquor

Challenge yourself by creating your very own starch mould and sugar crusted liquors with this technical yet rewarding recipe.

Chef Kirsten Tibballs

Date Released 21/07/2017

Difficulty Advanced

Video Time 15 mins

Yeild Yeild 16

Preperation Time 30 mins

Fairy Bread

An Australian kids classic interpreted into a modern entremet.

Chef Kirsten Tibballs

Date Released 03/05/2016

Difficulty Advanced

Video Time 38 mins

Yeild Yeild 2 cakes

Preperation Time 2 hours 5 mins

Jordi Bordas’ ‘Tropical Entremet’

World Champion Pastry Chef, Jordi Bordas, shows you how to create his delicious gluten-free and lactose-free Tropical entremet.

Chef Jordi Bordas

Date Released 24/06/2016

Difficulty Advanced

Video Time 20 mins

Yeild Yeild 4

Preperation Time 3 hours

Tiger Chocolates

Go wild with these tiger print chocolates filled with passionfruit jelly and caramel almond ganache.

Chef Kirsten Tibballs

Date Released 15/09/2017

Difficulty Intermediate

Video Time 19 mins

Yeild Yeild 80

Preperation Time 1 hour 30 mins

Jordi Bordas’ ‘Madarin Petit Gateaux’

World Champion Pastry Chef, Jordi Bordas, shows you how to create his delicious gluten-free and lactose-free Tropical entremet.

Chef Jordi Bordas

Date Released 11/07/2016

Difficulty Advanced

Video Time 19 mins

Yeild Yeild 35 petit gateaux

Preperation Time 3 hours

Pear, Chocolate & Tea Infused Entremet

Learn to make this beautiful entremet with a delicious combination of flavours and textures – sure to impress at any event!

Chef Kirsten Tibballs

Date Released 28/07/2016

Difficulty Advanced

Video Time 49 mins

Yeild Yeild 2 x 180mm entremets

Preperation Time 2 hours 30 mins

Crown of Savour Tart

Utilising a variety of delicious recipes, together this tart is packed full of flavour and textures that you will be sure to enjoy.

Chef Kirsten Tibballs

Date Released 21/10/2014

Difficulty Intermediate

Video Time 32 mins

Yeild Yeild 2

Preperation Time 1 hour 35 mins

Chocolate Daisy Flowers

In this step-by-step class you will learn how to create a gorgeous flower showpiece. Kirsten takes you through how to colour chocolate, make modelling chocolate, techniques for creating flowers including flower centres, petals, stems and soil and the assembly of the showpiece. Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 22/09/2014

Difficulty Intermediate

Video Time 20 mins

Yeild Yeild N/A

Preperation Time 50 mins

Pick Up Stix

This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.

Chef Kirsten Tibballs

Date Released 31/07/2014

Difficulty Advanced

Video Time 46 mins

Yeild Yeild 2

Preperation Time 3 hours 10 mins

Coffee Cinnamon Hazelnut Praline

Learn to use plastic frames to create these cut pralines. Hazelnut praline topped with coffee ganache, enrobed in dark chocolate with a textured finish. Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 25/08/2014

Difficulty Intermediate

Video Time 34 mins

Yeild Yeild 204

Preperation Time 1 hour 30 mins

Concorde

A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free

Chef Kirsten Tibballs

Date Released 23/07/2014

Difficulty Beginner

Video Time 20 mins

Yeild Yeild 2

Preperation Time 1 hour 30 mins

Red Jupiter

Kirsten Tibballs shows you how to make red and white marbled moulded chocolates

Chef Kirsten Tibballs

Date Released 31/10/2016

Difficulty Intermediate

Video Time 23 mins

Yeild Yeild 80 pieces

Preperation Time 22 mins

Crocodile Bars

Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 10/07/2014

Difficulty Beginner

Video Time 28 mins

Yeild Yeild 24

Preperation Time 1 hour 30 mins

Rouge Easter Egg

Learn to create these modern chocolate Easter eggs. This class will cover mould preparation, the simple technique to creating this eye-catching design and the method of this stunning sprayed coloured cocoa butter finish. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 26/03/2014

Difficulty Beginner

Video Time 13 mins

Yeild Yeild N/A

Preperation Time 45 mins

Pine Passion Coconut Verrines

Join Robyn Curnow as she creates these delicious tropical verrines comprised of a multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest and shredded coconut garnish.

Chef Robyn Curnow

Date Released 15/04/2014

Difficulty Beginner

Video Time 18 mins

Yeild Yeild 6

Preperation Time 1 hour 45 mins

Spraying Cocoa Butter

This class is full of valuable information for perfecting the art of spraying cocoa butter. It will take you through preparing your cocoa butter and the method for maintaining bright colours when moulding chocolate. Learn the percentages of cocoa butter, oil based colour powder and chocolate required, the role that temperature plays, and how to obtain different finishes such as shiny or a velvet look. – Egg free, gluten free, vegan.

Chef Kirsten Tibballs

Date Released 24/04/2014

Difficulty Beginner

Video Time 12 mins

Yeild Yeild

Preperation Time min

Orange Caramel Entremet

Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.

Chef Kirsten Tibballs

Date Released 27/02/2014

Difficulty Advanced

Video Time 60 mins

Yeild Yeild 4

Preperation Time 2 hours 30 mins

Chocolate Lily Flower

This stunning chocolate flower is created using petals cut from a template, piped stamens and finished with coloured cocoa butter applied with a spray gun. The lily can be used as a garnish, showpiece or table decoration. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 22/01/2014

Difficulty Intermediate

Video Time 22 mins

Yeild Yeild 4

Preperation Time 1 hour 10 mins

Chocolate Berry Tarts

Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.

Chef Kirsten Tibballs

Date Released 10/01/2014

Difficulty Intermediate

Video Time 43 mins

Yeild Yeild 10 x 80mm

Preperation Time 2 hours 10 mins

Kitch

This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.

Chef Kirsten Tibballs

Date Released 26/12/2013

Difficulty Advanced

Video Time 60 mins

Yeild Yeild 20

Preperation Time 3 hours

Eve

Recreate Kirsten’s stunning entremet as featured on MasterChef Australia – layers of pistachio dacquoise, crispy almond layer, raspberry jam and chocolate cremeux garnished with chocolate mushrooms, edible pebbles, hazelnuts and raspberries.

Chef Kirsten Tibballs

Date Released 19/12/2013

Difficulty Advanced

Video Time 45 mins

Yeild Yeild 1

Preperation Time 1 hour 30 mins

Toffee Eclairs

Pipe a perfect choux pastry and create these indulgent eclairs – dipped in toffee, filled with a vanilla bean Chantilly cream and garnished with metallic gold paillete feuilletine.

Chef Kirsten Tibballs

Date Released 19/12/2013

Difficulty Intermediate

Video Time 24 mins

Yeild Yeild 28

Preperation Time 1 hour 10 mins

Lemon Meringue Tarts

Add this delicious, classic tart to your repertoire. Shortcrust pastry filled with lashings of lemon curd and topped with toasted Italian Meringue.

Chef Kirsten Tibballs

Date Released 19/12/2013

Difficulty Intermediate

Video Time 31 mins

Yeild Yeild 6

Preperation Time 1 hour 45 mins

Chocolate Mousse

Kirsten Tibballs shows you how to create a simple, rich and very delicious chocolate mousse. This dessert is presented beautifully with a Cocoa Arabesque garnish. – Egg free.

Chef Kirsten Tibballs

Date Released 19/12/2013

Difficulty Beginner

Video Time 14 mins

Yeild Yeild 10

Preperation Time 25 mins

Paris Brest

This is a modern interpretation of the paris brest with delicious flavours including caramel, vanilla and raspberry.

Chef Kirsten Tibballs

Date Released 05/01/2016

Difficulty Advanced

Video Time 46 mins

Yeild Yeild 1

Preperation Time 2 hours 35 mins

Chocolate Showpieces

This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.

Chef Kirsten Tibballs

Date Released 21/10/2015

Difficulty Intermediate

Video Time 26 mins

Yeild Yeild N/A

Preperation Time 2 hours

Style Rebellion Truffle

Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.

Chef Kirsten Tibballs

Date Released 01/09/2015

Difficulty Intermediate

Video Time 19 mins

Yeild Yeild 110

Preperation Time 55 mins

Ruby Bar

Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!

Chef Kirsten Tibballs

Date Released 06/09/2018

Difficulty Advanced

Video Time 26 mins

Yeild Yeild 8

Preperation Time 1 hour 10 mins

Apricot and Coconut Tart

Kirsten transforms the simple flavours of apricot and coconut into a fresh dessert that tastes as beautiful as it looks.

Chef Kirsten Tibballs

Date Released 26/09/2018

Difficulty Intermediate

Video Time 40 mins

Yeild Yeild 2

Preperation Time 3 hours

Silk Screen

Try this unique method of applying a print to your cake and really give your creation that extra factor.

Chef Kirsten Tibballs

Date Released 14/12/2018

Difficulty Intermediate

Video Time 18 mins

Yeild Yeild N/A

Preperation Time 15 mins

Chocolate Crunch Bar

Bronze metallic splashed chocolate bars filled with a biscuit, praline, cashew nut and cornflake filling.

Chef Kirsten Tibballs

Date Released 02/04/2019

Difficulty Intermediate

Video Time 18 mins

Yeild Yeild 16

Preperation Time 1 hour 10 mins

Rosé

A beautiful macaron cake with a cashew crunch, white chocolate cream and fresh raspberries that’s perfect for sharing, especially on Mother’s Day or Valentine’s Day.

Chef Kirsten Tibballs

Date Released 07/05/2019

Difficulty Intermediate

Video Time 26 mins

Yeild Yeild 2

Preperation Time 2 hours

Ruby Fleur Bars

A modern twist on strawberries and cream in a stunning floral ruby chocolate bar.

Chef Kirsten Tibballs

Date Released 05/06/2019

Difficulty Advanced

Video Time 14 mins

Yeild Yeild 20

Preperation Time 2 hours 46 mins

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies