Chefjk

Good morning , I am the sales manager for Barry Callebaut chocolate here in the United states and I am very good friends with Jean Pierre Wybauw. We work alot together and we sell the book here in the states. The mycryo is powder form of cocoa butter available from cocoa barry . For the sorbitol you should be able to get that from any distiributor who sells speciality foods. If you have any further questions on the book please feel free to call me at Barry Callebaut 1-800-836-2626 ext. 9938, and I will be happy to answer any other questions.

You can even take it one step more. Some of the chocolate manucfactors make a special chip and chunk especially for Ice cream. I work for Barry Callebaut and we have 15 different types. Yes they have special oils in them so when the chocolate is frozen it is not rock hard. These are special made for this reason. We make the chips for Haggen Dazs and Ben and Jerrys. However we also sell them to other people who can only use a case . They can get this product from distiributors.

Thank you very much Mcduff for the nice mention. I am Jeff Kulhawy. I work for Barry callebaut , and do know alot about this product. It is a very good product, works great for a gelatine replacement . The most import thing to know is that the ratio is different from that of gelatine. Gelatine is a protein to protein bond in a mousse with the cream. This product is a fat to fat bond in the mousse. This said the average exchange is gelatine 1 to mycreo 1.6 . Knowing that this is a good way to start to work with the product. Still keep in mind depending on the fruit puree , every fruit is different with acids, and the viscosity . If the puree is is thicker it will take less than if the puree is a very watery product. I will leave my office phone number for any one with question. 1-800-836-2626 ext. 9938