Share 'tempering with homemade mycryo'

My local forum is discussing this and so I got curious. Some colleagues say that they take well tempered cb and grind in it a machine of sorts-magimix/thermomix etc and use it as mycryo. Apparently it works well. Do you do this? Have you ever thought of tempering with cb (even just regular)? It seems that without the  rest of the cacao solids, less would be needed. I did find info on Eddy Van Dam…