Cocoa butter

Description

Comment utiliser le beurre de cacao ?

Cocoa butter is found in solid form below 35 ° C. To cook it, you will therefore need to heat it slightly so that it becomes liquid. Then you can use it as a replacement for any source of fat, whether in sweet or savory preparations. At the bottom of a pie dish to ease the unmolding process, when cooking in a pan or in the oven. In baking, cocoa butter will bring a soft and creamy texture to your desserts and give a shiny result to your frostings.

Anecdote

Cocoa butter is a natural part of the composition of the best chocolates. It allows to have a solid product at room temperature but with a melt-in-the-mouth texture thanks to its melting point being slightly above 30 ° C.

C’est dans le chocolat blanc que l’on retrouve la plus forte teneur en beurre de cacao, puisqu’il y est présent  à hauteur de 20% minimum.