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Cocoa Butter

Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About
Cocoa butter gives chocolate its shiny appearance, smooth consistency, and workability and fluidity when it is melted and tempered properly. Cocoa butter is a polymorphic fat, which means that when melted, it has the ability to assume the identity of six different stable and unstable crystals with varying melting points. Cocoa buter is the only ingredient in chocolate that melts and forms crystals. Stable crystals in the cocoa butter will allow chocolate to set quickly and to have a silky and lasting sheen, strong contraction, and good mouthfeel. Unstable crystals will inhibit the setting of the chocolate, resulting in dullness, streaks of cocoa butter, and a crumbly texture. Only two of the six crystals are stable, forms V and VI.

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