BENEFITS AND DRAWBACKS OF DEVOURING COCOA BUTTER?

1. BENEFITS AND DRAWBACKS OF DEVOURING COCOA BUTTER? When it's refined it doesn’t taste or smell that much. It’s whiteish, flavourless, odourless and firm, a touch like soap. However, it doesn’t take an excessive amount of twiddling with it to know how unique it is. Cocoa butter features a low freezing point. Cocoa butter is formed from 21 different fats, all of which melt between 25-36 degrees Centigrade. The typical melting temperature of these fats is 30 degrees Centigrade. which suggests cocoa butter melts easily within the mouth —even on the skin, which is why it’s utilized in the cosmetic industry. But what really distinguishes cocoa butter is the speed at which it melts. Cocoa butter features a “sharp” freezing point, meaning that when it gets much above that magic temperature of 30 degrees centigrade it goes liquid quickly. The rationale is, while cocoa butter has 21 different fats in it, just three of these fats structure nearly half its bulk, and that they all melt at around the same temperature: between 30 and

2. 32 Centigrade counting on whether the cocoa butter is tempered or not. Means when cocoa butter hits the nice and cozy environment of your mouth it almost instantly transforms into a liquid. However, because there are fats within the mix that melt at a higher temperatures (up to 114) that liquid isn’t especially thin. that prime viscosity may be a good thing from the standpoint of somebody who likes to eat, if the cocoa butter is mixed with any flavor-giving compounds (chocolate solids), those compounds lollygag around on the tongue and on the surfaces of the mouth for a short time . The only problem with cocoa butter is its price, which may be a result of competition between the confectionery and cosmetics industries. Another downside is that the incontrovertible fact that cocoa butter is extremely rigid when it’s cool, and that’s not always an honest thing. Indeed, cocoa butter gets tooth-shatteringly hard when it gets below 12 degrees Centigrade, which suggests it’s not so good in a frozen dessert. That’s why frozen dessert makers generally use a cocoa butter equivalent (CBE) for chocolate that goes into frozen treats. CONCLUSION: So now we advance to can we cook with it YES. I often shallow fry stakes and fish in it. We can use it in mousses to exchange the gelatine. I am experimenting with cocoa butter pastry shortcrust and puff. We will keep you informed.