Cocoa butter and its applications in the kitchen

Thecocoa butter It is obtained by pressing of cocoa beans after being roasted and ground. Is a fat noble of neutral flavor, 100% vegetable. Thecreme de cacao It is solid at room temperature which melts at 35 ° C.

To better leverage its properties and ease of use by craftsmen and professionals, the brand productCacao Barry is transformed into dust. Obtaining this product is achieved through acriogenizacion process. This allows you to retain the original qualities of lard, such as natural stabilizers and insulating properties.

Thecocoa butter It has different uses and applications in the kitchen, covering several different fields. Among them we can find itschocolate applications, where can be used to temper the coverages and get an optimal crystallization; salty applications, that can be used instead of other fats from cooking traditional cocoa butter; confectionery applications, where you can use as an alternative to gelatin cocoa butter to mousses, sweet, …

Among theirmost important features It should be noted that cocoa butter is 100% plant and has a neutral effect on cholesterol. Non-acidic GM, giving it a perfect food safety. It is an ideal product for preparing vegetarian type dishes.

Is it becausekeep in fresh places with temperatures between 12 ° C and 18 ° C, and after opening the container, It should be kept in places at room temperature.

It can be applied in recipes to prepare sweets like praline, chocolates, chocolates in general; dishes such as foie gras, salmon rolls, Cod viennoise, pumpkin tofu, chocolate cake, Mille-Feuille, etc.