Cocoa Butter is edible vegetable fat extracted from cocoa bean.
The colour of cocoa butter is pale-yellow and in solid form.
Cocoa Butter has light sweet flavor and chocolate scent with melting point around 34 – 38 °C.
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Cocoa Butter is edible vegetable fat extracted from cocoa bean. The process started from fermenting, roasting cocoa bean, stripping them of their hulls, revealing cocoa nibs. The cocoa nibs are ground into the paste become cocoa liquor then it’s pressed to release fat which is called as cocoa butter. The colour of cocoa butter is pale-yellow and in solid form. Cocoa Butter has light sweet flavor and chocolate scent. Cocoa butter has melting point around 34 – 38 °C. It will stay solid in room temperature but must be stored in cool and dry place because it’s easily melt if exposed to direct light and heat place.
Cocoa butter must be melted down before using it for cooking. It’s widely used in cooking recipes and chocolate bar production; to give creamy, smooth, and silky taste. Cocoa Butter has high smoke point which is ideal when used it for cooking at high temperature like frying, chocolate fondue, and cream cheese frosting. It’s often used as a butter substitute for vegan diet because of cocoa butter is dairy free.
Cocoa butter is also widely used as an ingredient in skin care products because of the texture that stay solid in room temperature and long shelf life. Coconut butter melts at body temperature and has a non toxic properties, making it one of the best substance for skin care products. It has been greatly used for lotion, cream, make up, lip balm and salves. In medical product, coconut butter is globally used as suppositories for medication.
