Cocoa butter in powder form

Cocoa butter in powder form

We obtain 100% pure, deodorized cocoa butter in powder form by an all-natural process called cryogenization (freezing cocoa butter at very low temperature). Dry blend manufacturers can add it to their dry mix of cocoa mass and other dry ingredients like sugar or milk powder to make it suited for ice cream preparations.

Cocoa butter in powder form is also ideal to seed or temper chocolate with. Tempering chocolate is needed to guarantee it has the perfect hardness, shrinking properties and gloss after you have processed it in your end product. You achieve that by bringing the chocolate up to the right temperature so that the cocoa butter present in it crystallizes into the right molecular form: the Beta form. Cocoa butter in powder form already contains the right Beta crystals. Consequently, adding it to your chocolate causes a chain reaction: your chocolate crystallizes into the perfect form more rapidly, leaving a longer time frame for you to work your chocolate, since you initiate the process from the very start.

Bensdorp cocoa butter in powder form (a.k.a. MyCryo) (image)