Cocoa (Cacao) Butter

One of the most stable cooking fats, with a velvety texture and emollient properties, it is obtained when cacao beans are fermented, roasted and separated from their skins. A little more than half the resulting extract is cocoa butter, an edible natural fat that is cold-pressed to retain its nutritional properties and natural ‘chocolate’ aroma and flavour. Available from specialist dessert suppliers and health food stores.