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Cocoa Butter
Appears in
Published 2009
The quality of cocoa butter is directly related to the quality of the bean from which it was derived and the process by which it was separated from the chocolate liquor. ChefShop (see Ingredients Sources) carries an excellent Belgian cocoa butter in convenient-to-use granules.
When working with cocoa butter, keep in mind that it is solid at room temperature and has a low melting point, just below body temperature. In the industry this is referred to as a “sharp melting point,” which means that it changes quickly from solid to liquid, unlike butter, where the change is far more gradual. Adding cocoa butter to mixtures will make them firmer, but it will also offer more of a melt-in-the-mouth sensation.
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