A basic ingredient of chocolate, the cocoa butter is a matter of infinite uses.
Relived by pressing the seeds of the Theobroma cacao tree grown mainly in South America and in tropical areas.
It is possible to obtain the cocoa butter with solvents and the addition of hydrogenated fats or paraffin, with this system you get a cocoa butter of bad quality
but much less expensive, we do not recommend the purchase.
Where can I buy cocoa butter Food?
Simple in our online shop, we have selected for you and our pastries the best cocoa butter, click here:
What are the properties and benefits of this vegetable butter?
The cocoa butter is a vegetable fat with a friable texture of white color tending to yellow.
At an ambient temperature it comes with a solid texture but melts almost immediately just bring it to about 35 degrees.
Excellent food contains natural antioxidants.
Despite being a butter does not contain cholesterol. The high lipid content enclosed in its seeds, from this product great protective and emollient properties (that is why it is often used
stick as a protective for the lips).
A great ally for intolerants and vegan cuisine
Excellent substitute for butter of animal origin, comes to help in all those recipes where you do not want or you can not use traditional butter,
then vegan, raw recipes, gluten free.
The taste?
The sweet and creamy taste, gives the preparations a sweet note with a hidden chocolate aftertaste.
Besides butter can replace the gelatine egregiamente to “flame” desserts.
Unlike other fats, it is enough a small amount thanks to its excellent resistance to high temperatures without burning,
Ideal for a thousand uses and applications: pastry, yeast cakes, biscuits, spoon cakes, it is suitable for buttering the moulds, frying and mantle.
A small berry: put the granella of hazelnuts or sugar in cocoa butter allows to maintain crispness without absorbing moisture
even if you mix in creams.
