Also known as theobroma cacao, cocoa butter is the edible fat that is naturally present in cocoa beans. It is quite solid, with a creamy pale-yellow colour. It’s extracted either directly from the beans, or from its by-product, chocolate (cocoa) liquor. Most of the cocoa butter in the beans is removed during cocoa powder manufacturing (the powder normally contains between 8-20% cocoa butter).
Cocoa butter is not widely available and is not really used in domestic kitchens.
Cocoa butter keeps for 2-5 years before going rancid as it contains a high degree of anti-oxidants.
Cocoa butter is mainly used in manufactured foods. It’s then added to milk and white chocolate, confectionery and baked goods to give them a richer flavour and smoother consistency.
Article by Sejal Sukhadwala
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