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 Butter.
Some articles on cocoa butter:
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 ... 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 ...
... 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 ... 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 ...
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 ... of properly 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) ...
... 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 ... of properly 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) ...
Chocalate - Types
... Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions ... and Ireland milk 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 ...
... Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions ... and Ireland milk 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 ...
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 ...
... 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
... PGPR can be 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 ... PALSGAARD 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat." ...
... PGPR can be 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 ... PALSGAARD 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat." ...
More definitions of "cocoa butter":
- (noun): A yellow-white fat from cocoa beans.
Famous quotes containing the word butter:
“Strange goings on! Jones did it slowly, deliberately, in the bathroom, with a knife, at midnight. What he did was butter a piece of toast. We are too familiar with the language of action to notice at first an anomaly: the ‘it’ of ‘Jones did it slowly, deliberately,...’ seems to refer to some entity, presumably an action, that is then characterized in a number of ways.”
—Donald Davidson (b. 1917)
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