Cocoa butter. Something everybody has probably heard of, but many may not know anything about it. Well, this is your cocoa butter 101. We’ll explain the ins and outs of this chocolate-adjacent ingredient and explore its ‘magical’ properties regarding chocolate itself and beyond.
What Exactly is Cocoa Butter?
So, what is cocoa butter? Well, to put it simply, it’s a natural fat found inside cocoa beans. Where is it? Well trapped in little particles all throughout the bean. When we roast cocoa beans, we melt this cocoa butter, and by pressing the bean in hydraulic presses, we can squeeze the cocoa butter out of the bean.
Cocoa butter makes up almost 2/3rds of a cocoa bean, whereas the other 1/3rd or so is theobroma. Theobroma is the substance responsible for giving chocolate its brown colour as well as its taste.
Cocoa butter is a pale yellow, whitish colour, not unlike white chocolate. It tastes like a fat, or an oil, not very tasty, but it adds creaminess to our chocolate bars. In fact, if there was no cocoa butter inside a cocoa bean, we wouldn’t be able to grind them down and make chocolate. It’s the unsung hero of all types of chocolate.
Why Cocoa Butter is Crucial in Chocolate-Making
As already stated, cocoa butter allows us to make smooth and melty chocolate. When the fat cools, it hardens and forms a solid chocolate bar. Not only is cocoa butter used for a satisfying mouthfeel, but it is also necessary in the tempering process.
Tempering is very important for truffle making, but also in the creation of chocolate bars. When we temper chocolate, by altering the temperature within specific degrees, heating it up and cooling it down, we create a desired fast crystal structure that makes chocolate behave differently. Tempered chocolate snaps when we break it and has a glossy shine to its surface.
By adding more cocoa butter to chocolate, we get a smoother, creamier experience. Cocoa butter is used in both dark and milk chocolate, but there’s nowhere more important for it than in white chocolate. White chocolate bars are made up of mostly cocoa butter, giving the bar its colour and light, creamy taste.
Some chocolate makers will swap cocoa butter out with emulsifiers and fats like soya lecithin and palm oil, as these are cheaper. However, while bringing a creaminess, these additions don’t have the same smoothness of texture and mouthfeel as real cocoa butter. Be sure to check ingredients listed to find the best quality chocolate.
Other Amazing Uses for Cocoa Butter
While it’s essential in the creation of chocolate, it’s not always used to be eaten. Cocoa butter, thanks to its high oil content, is extremely moisturising. It’s frequently sold to the cosmetics industry and is used in everything from face creams to lipsticks, to shampoos. The reason for this is due to its fatty acids, which lock moisture into your skin and help with hydration.
Being used in lipsticks, it ensures your lips remain moisturised with every application and spreads the pigment evenly. Cocoa butter is expensive when separated from chocolate, but being one of the best products for your complexion, it’s a must-buy. Full of antioxidants it protects your skin from aging. What’s not to love?
It’s used by many in reducing the visibility of stretch marks, as the fatty acids increase skin elasticity. It’s used in artisanal soaps due to its neutral scent and hydration effects.
Plus, for vegan bakers and chefs out there, cocoa butter is a great butter/oil substitute. While not the cheapest alternative, its creaminess is unmatched and will amplify the texture of your dishes. Plus, its neutral flavour makes it work well in most desserts and meals.
There you have it, you’re getting-to-know-cocoa-butter guide is over. While it shines in all forms of chocolate, it has multiple uses beyond, many verging on seeming magic. Generously chomp down on that chocolate and lather yourself in all the cocoa butter products you can find, how often does a snack also double as a beauty product?
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