Tom Early's Page

"Hi,  i have used Mycryo to set a raspberry mousse with no gelatin, it works very well if you keep the temperature under-control otherwise it will split (almost like when you make pound cake and the eggs are too cold). So start with a rather…"

"Most of the mycryo benefit is that it is in powder form. Cacao butter is hard to find in small morsels so lots of chefs use mycryo....tres expensive but convenient. We sell Bo at Qzina. We also offer about the smallest morsel size of cocoa butter I…"

"Clay, I use normal tempered CB regularly and have noticed no discernible difference.  Caveat:  I have only used it for tempering, not as a thickener for desserts.  However, from what I remember of the Valrhona class, it really…"

"Cheebs - Don't you think tempered cocoa butter will work a little differently? My understanding is that the crystals in Mycryo are pretty much all Form VI which accounts for their "aggressiveness" in setting up. I don't have much…"

"Absolutely!  Just temper your cocoa butter as if it were chocolate and mold into blocks or whatever you want.  Grate with a Microplane.  Voila!  Mycryo substitute for much less!"