Cocoa butter is the creamy, natural fat found in cocoa beans. It has a smooth consistency, and a very low melting point – around body temperature – which is what makes chocolate quite literally melt in the mouth.
When cocoa beans are cold pressed, they split into cocoa powder and cocoa butter. The dark cocoa powder provides the recognisable chocolate flavour and colour, but it’s the cocoa butter which creates chocolate’s distinctive melt-in-the-mouth feel. Cocoa butter is a great ingredient in terms of its texture, its sweet smell and the beautiful sheen which it gives to food.
Melt a few of the cocoa butter drops, and mix with powdered food colouring to create an edible paint which creates a beautiful sheen when applied to chocolate work and marzipan figurines. Try using the cocoa butter as a substitute for milk-based butter in dairy-free or vegan desserts such as cupcakes and brownies. Or even heat the cocoa butter, and mix it with a little confectioner’s sugar, vanilla paste and powdered egg white for dairy-free white chocolate.
Ingredients: Cocoa butter. Produced in an environment that also handles milk.
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