cocoa butter
study guide
“Cocoa butter is a pale yellow edible fat extracted from the cocoa bean (Theobroma cacao). It is used in the production of chocolate, as well as in some ointments, cosmetics, and pharmaceuticals. It has a cocoa-like flavor and aroma. It is an essential component of chocolate and related confectionery products.”
What is cocoa butter?
“Cocoa butter has a pale yellow to light yellow color and carries a faint cocoa aroma and flavor. It also has a slight cocoa and chocolate taste. The butter produced during cocoa processing is essential for the good taste and flavor in chocolate. This butter contains 40 to 60% saturated fat and has a melting point typically between 34 and 38 degrees Celsius. Unlike cocoa powder, cocoa butter contains only a negligible amount of caffeine.”
“After harvesting, cocoa beans are roasted to make processing easier. Then, a rolling process is conducted, resulting in a cocoa mass which is the primary ingredient in chocolate production. This mass is then introduced into a press. The press separates the fat from the other components. This process yields two substances: cocoa butter and cocoa press cake. Cocoa butter is used in chocolate making, while the cocoa press cake is later ground into powder.”
How much cocoa butter is needed to make chocolate?
“The cocoa butter ratio in chocolate is precisely regulated. Regulations concerning cocoa and chocolate products are enforced within the European Union. According to these regulations, dark chocolate must contain at least 43% total cocoa solids. At least 26% of the chocolate must be cocoa butter. For milk chocolate, white chocolate, and couverture, the amount varies depending on the type and creaminess of the chocolate.”
Is cocoa butter natural?
This butter is completely made from cocoa beans and is 100% vegetable and natural. No impurities or unnatural additives are used in its production process.
Does all chocolate have cocoa butter?
“Yes, it should be present in every chocolate. However, many chocolate manufacturers only use the minimum required amount and replace large quantities of chocolate with butterfat or other fats like palm oil, which lowers the quality of the products.”
taste
“The flavor of cocoa butter is somewhat similar to cocoa. However, when frying and cooking, this shouldn’t be the sole consideration, as the typical chocolate flavor is only achieved when sugar is added. In some countries, cocoa is a product often used as a flavoring for savory dishes. The aroma of cocoa is lost when steamed.”
production
“The first step in cocoa butter production is roasting the cocoa beans. Roasting enhances the flavor and aroma of the beans, which is essential for chocolate making. After roasting, the beans are ground into a coarse cocoa powder and then refined into a cocoa mass, also known as chocolate liquor. The chocolate liquor is then subjected to hydraulic pressure, which separates the cocoa solids from the butter. After separation, the cocoa butter undergoes a rigorous refining process to remove any impurities and contaminants, resulting in a deodorized, high-quality product. This additive can be produced through various processes such as expeller process, solvent extraction process, and continuous expeller presses.”
Application of cocoa butter
chocolate making
“Due to its neutral flavor and smooth texture, cocoa butter is an excellent ingredient in chocolate making. It gives chocolate a creamy texture and adds to its rich taste. This fragrant butter can also be used as a substitute for butter in baking, especially in vegan or dairy-free recipes.”
beauty
“Additionally, cocoa butter is used in cosmetics and personal care products such as skin creams, lotions, and soaps due to its emollient and antioxidant properties.”
The difference between cocoa butter and cocoa butter substitute oil
“Although cocoa butter possesses ideal characteristics for creating excellent chocolate, its unstable price, coupled with the specific climatic conditions required for cocoa trees to thrive—such as constant temperatures, nitrogen-rich soil, and shelter from the wind—has driven the food industry to seek alternatives for this essential chocolate ingredient. These substitutes are derived from vegetable fats that are wholly or partially composed of or modified from other natural oils or fats and mimic the properties of cocoa butter.”
Detection of fake cocoa butter
“Some food manufacturers substitute cheaper materials for cocoa butter.
There are several analytical methods to test for diluted butter. Adulterated cocoa butter is characterized by a lighter color and a reduction in its fluorescence under ultraviolet light. Unlike genuine butter, adulterated fat tends to stain and has a higher unsaponifiable matter content. Due to the high cost, substitutes have been designed for use as replacements. In the United States, 100% cocoa butter must be used for a product to be called chocolate. The European Union requires that substitute fats do not exceed 5% of the total fat content.”
