Cocoa Butter

Cocoa butter, also called theobroma oil, is a pale-yellow, pure, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, biscuits, and baked goods, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a mild chocolate flavor and aroma.

Read more about Cocoa ButterComposition and Extraction, Uses, Physical Properties

Other articles related to "cocoa, cocoa butter":

Chocalate - Types
... chocolate must contain a minimum of 20% total dry cocoa solids in the rest of the European Union the minimum is 25% ... "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids ... White chocolate is formed from a mixture of sugar, cocoa butter and milk solids ...
Chocalate - Production - Tempering
... Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye ... processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process ... The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization) ...
Cocoa Solids
... Cocoa solids are the low-fat component of chocolate ... When sold as an end product, it may also be called cocoa powder, cocoa, and cacao ... In contrast, the fatty component of chocolate is cocoa butter ...
Polyglycerol Polyricinoleate - Use in Chocolate Candy Bars
... used to replace the traditional but more expensive cocoa butter as an ingredient in chocolate ... Palsgaard's website asserts, "Cocoa butter is an expensive raw material for chocolate manufacturers ... By using PALSGAARD 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat." ...
Cocoa Butter - Physical Properties
... The most common form of cocoa butter has a melting point of around 34–38 °C (93–100 °F), rendering chocolate a solid at room temperature that readily melts once inside the mouth ... Cocoa butter displays polymorphism, having α, γ, β', and β crystals, with melting points of 17, 23, 26, and 35–37 °C respectively ... Overheating cocoa butter converts the structure to a less stable form that melts below room temperature ...

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