Food-grade cocoa butter is the fat obtained from cocoa beans or parts of cocoa beans. In pastry and chocolate work it is used as a technical ingredient. It must not be confused with cosmetic products, which may have a different purity, fragrance or intended use.
What is cocoa butter used for in pastry?
It may be used in chocolate and coating work when a formula calls for additional cocoa fat, in spray preparations specifically designed for that purpose, and in selected pastry or gelato applications. There is no universal dosage: the amount depends on the recipe, the chocolate and the required technical result.
It is not an automatic 1:1 replacement for dairy butter and it does not replace gelatine. Changing any of these ingredients alters structure, melting behaviour and texture and requires a recipe formulated for that use.
How to choose food-grade cocoa butter
- Check that it is expressly intended for food use.
- Read ingredients, allergens, lot, best-before date and storage instructions.
- Choose a practical format: chips are easy to weigh and melt.
- Always follow the quantities and temperatures stated in the recipe or technical sheet.
Where to buy food-grade cocoa butter
Our shop offers 100% natural food-grade cocoa butter chips in a 1 kg professional pack. Check the format and the product-sheet instructions before purchasing.
