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Frédéric Bau, École du Grand Chocolat Valrhona

Cocoa butter

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

This is the fat that is naturally present in the cocoa bean. Cocoa butter can be added when couverture chocolate is made. It is a solid fat that acts as a hardener in certain preparations.

© 2017 All rights reserved. Published by Flammarion.

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