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Culinary Use of Cocoa Butter

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Cocoa Butter

Cocoa butter is extracted from the cocoa tree, which is widespread in Central America, Mexico and the equatorial regions of Africa. It yields oblong fruits that contain cocoa bean. The butter extracted from them is among the most stable and highly concentrated natural fats.

It finds very popular use in bio-cosmetics. Its melting point is 100°F (37°C), allowing for easy absorption by the skin. It soothes dry and irritated skin. Its moisturizing and healing properties make it a universal skin protector against the negative effects of the sun and wind.

Cocoa butter is seeing ever more use in the culinary arts. It is a light yellow, edible, natural fat from the cocoa bean. Most commonly, it is used in the production of chocolate and powdered cocoa.

In raw form, cocoa butter is obtained by the cold press method. It is exceptionally efficient and helps retain the natural nutrients found in the butter.


Cocoa butter is among the most stable fats. There are powerful antioxidants contained in it, that protect the product from going rancid. As such, it has a shelf life of 2 to 5 years after production. However it needs to be stored in a dry and cool place.

The smooth texture and sweet flavor of cocoa butter make it the best ingredient for shakes, desserts, ice cream and homemade chocolate.

Homemade Chocolate with Cocoa Butter

Ingredients: 3 1/3 tbsp cocoa butter, 1 tablespoon coconut oil, 4 tablespoons powdered cocoa, 4 tablespoons lúcuma powder, 3 tablespoons carob powder, 1 teaspoon agave nectar.

Preparation: Melt the cocoa butter and coconut oil in a water bath. To have it melt faster, grate the cocoa butter. If the weather is warm, the coconut oil will be in a liquid state and you won't have to melt it. Put the cocoa butter in a bowl, then place it in another bowl with warm water, to have it melt more easily.

Once the butter and oil liquefy completely, add the powdered cocoa, lúcuma and carob powder by the spoonful, until completely dissolved. You can add the powdered cocoa through a sieve, to prevent lumps. Pour in the agave slowly while stirring. Finally, pour the resulting liquid chocolate into forms and leave them in the fridge to solidify.



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