2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cocoa butter is extracted from the cocoa tree, which is widespread in Central America, Mexico and the equatorial regions of Africa. It bears elongated fruits that contain cocoa beans. The oil extracted from them is one of the most stable and highly concentrated natural fats.
One of its most popular uses is in biocosmetics. It melts at 36-38 degrees, so it is easily absorbed by the skin. Relieves dry and irritated skin. Its moisturizing and healing properties make it a universal protector of the skin from the harmful effects of the sun and wind.
Increasingly, cocoa butter is beginning to be used in cooking. It is a light yellow, edible and natural fat from cocoa beans. It is most often used for the production of chocolate and cocoa powder.
In its raw form, cocoa butter is obtained by the method of cold pressing. It is extremely gentle and helps preserve the natural nutrients in the oil.
Cocoa butter is among the most resistant fats. It contains powerful antioxidants that protect the product from rancidity. Thus, it has a shelf life of 2 to 5 years after production. For this purpose it is necessary to store in a dry and cool place.
The smooth texture and sweet aroma of cocoa butter make it the best ingredient for shakes, desserts, ice cream and homemade chocolates.
Homemade chocolate with cocoa butter
Necessary products: 50 g cocoa butter, 1 tbsp. coconut oil, 4 tbsp. cocoa powder, 4 tbsp Turkish delight powder, 3 tbsp. carob flour, 1 tsp agave nectar.
Method of preparation: Melt the cocoa and coconut oil in a water bath. To melt faster, the cocoa butter is first grated. If the weather is warm, the coconut oil will be in a liquid state and will not need to be melted. The cocoa butter is placed in a bowl, which is placed in another bowl with warm water for more gentle melting.
When the oils are completely liquefied, add cocoa powder, Turkish delight and carob flour in a spoon until completely dissolved.
Cocoa can be added through a sieve to prevent lumps from forming. The agave is also added slowly and stirred. The liquid chocolate is poured into molds and left in the refrigerator to harden.
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