Chocosphere®
Fine Chocolates from Around the World since 1998
Phone calls welcome: 503‑692‑3323
Open hours: 8:30A-4:30P Pacific Time M-F
excluding holidays.

Fine French Chocolate

France

Chocosphere offers many fine French Chocolates to please your palate. Sample products from Valrhona, Michel Cluizel, Pralus, and more.

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  1. Cacao Barry Cocoa Butter Mini-Pistoles Bag - 1Kg

    Cacao Barry Cocoa Butter Mini-Pistoles Bag - 1Kg

    $32.50

    Cocoa butter discs in a reclosable bag, repackaged.
    Cacao Barry Cocoa Butter Mini-Pistoles come in a reclosable bag containing pure cocoa butter in convenient button-like mini-discs. They are easy to use. Just scoop out the desired amount for your recipe. No chopping required. Net wt. 1Kg/2.2lbs. Repackaged by Chocosphere Learn More
  2. Cacao Barry Cocoa Butter Pail

    Cacao Barry Cocoa Butter Mini-Pistoles 3Kg

    $89.95

    Cocoa butter discs in a re-closeable container.
    Cacao Barry Cocoa Butter Mini-Pistoles are 100% pure deodorized cocoa butter. Convenient button-like mini-discs are easy to use. Just scoop what you need from the reclosable bucket -- no chopping or chiseling required! Use these discs to thin viscous chocolate or other applications calling for high quality deodorized cocoa butter. Net wt. 3Kg/6.6lbs, in a re-closable bucket. Learn More
  3. Cacao Barry Mycryo 550g Container

    Cacao Barry Mycryo Cocoa Butter 550g bottle

    Pure cocoa butter powder formulated to simplify tempering.

    Cacao Barry Mycryo is a specially processed powdered 100% pure cocoa butter. It an excellent chocolate tempering aid, making it easy and simple to temper chocolate without a machine as shown in a Cacao Barry video. (Please be aware that temperatures mentioned in the video are in Celsius.)

    This method has multiple advantages:

    • Requires minimum equipment.
    • Simply add 1% MYCRYO by weight to the chocolate; namely 10g for 1kg of chocolate (approximately 1/5th oz. for 1 lb) when the chocolate reaches the correct temperature.
    • The chocolate remains perfectly fluid.
    • Longer working time before the chocolate hardens. Shape the chocolate by hand or mould with an enrober.

    Mycryo can also be used as a replacement for common fats and oils in the preparation of savory dishes (click for brochure).  It is good for high heat applications, and Mycryo tends to keep moisture in the foods it is cooked with.

    Important Note: The Mycryo bottle indicates that it is for "salty applications" and does not contain instructions for chocolate tempering. Please download Cacao Barry's Document indicating the suitability of this product for chocolate tempering along with written tempering instructions.


    Please note that this product is Euro dated , it will show as day/month/year.

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