Cocoa butter

Cocoa butter is the fat that is extracted from the cocoa beans. They contain no more than: (1)Guidance on the Cocoa and Chocolate Products Regulations 2003. Available here. (2)Available here.:

  • 75% free fatty acids
  • 35% of unsaponifiable matter for press cocoa butter (doesn’t convert to soap when treated with alkali)
  • 5% of unsaponifiable matter for non-press cocoa butter

Cocoa butter has an ivory color and can be stored for up to one year when solid, up to 6 months after refining, or up to 1 month in its liquid form, because liquid butter oxidizes quickly.

Extra cocoa butter is usually added to the cocoa liquor/mass during the chocolate production for a smoother texture and a less bitter taste.

References   [ + ]

1. Guidance on the Cocoa and Chocolate Products Regulations 2003. Available here.
2. Available here.

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