Guest guest Posted May 20, 2006 Report Share Posted May 20, 2006 Don't forget this is a very hard substance....while coconut oil has a melting temp of 92 degrees, cocoa butter's is much, much higher. I would think the only way to use cocoa butter would be in baked goods. By the way, do you like coconut? There are virgin coconut oil products out there, and coconut oil has many, many health benefits. One website with a TON of information is www.wildernessfamilynaturals.com There is data that shows it is actually beneficial for heart disease, and for increasing your metabolic rate. Not affiliated in any way, just impressed by the detailed info on that website. I have ordered from them a few times and highly recommend them. Let us know how your experiments work with the cocoa butter! Jeanne >Message 13 > " denise rounds " deniserounds > Sat May 20, 2006 0:04am(PDT) >Re: cocoa butter Denise R > >I am just going to try substituting for salad oil, butter and shortning >in recipes. It doesn't matter if the recipes are a flop- I will probably >be the only one consuming them. My some of my family can tolerate >vegetarian- especially my neices and nephew, but because I am quickly >converting to vegan- I am all alone! If It tastes good I will trick them >as usual!!!!!!!!! Tee hee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2006 Report Share Posted May 20, 2006 Cocoa butter is also used in Tofutti--gives it that interesting texture and flavor. (I like Tofutti, especially Vanilla Almond Bark.) Blessed be, Jayelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2006 Report Share Posted May 20, 2006 We love Tofutti products also. The cream cheese, sour cream and ice creams are wonderful. Judy - Jayelle Saturday, May 20, 2006 10:04 AM Re: cocoa butter and coconut Cocoa butter is also used in Tofutti--gives it that interesting texture and flavor. (I like Tofutti, especially Vanilla Almond Bark.) Blessed be, Jayelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2006 Report Share Posted May 28, 2006 > Don't forget this is a very hard substance....while coconut oil has > a melting temp of 92 degrees, cocoa butter's is much, much higher. > I would think the only way to use cocoa butter would be in baked > goods. I took a tour of the Scharffen Berger factory back at Thanksgiving when I visited San Francisco. They passed a lump of it (100% pure) around the room - it's definitely edible, hard/waxy but not incredibly hard, not even like bar soap. It's added to some chocolate (in addition to the cocoa butter that's naturally in there) to make it melt more smoothly. The melting temperature of cocoa butter is just about the temp in your mouth (~34*C/~93*F), and it's got a sharp melting point - meaning it's melts very quickly when the correct temperature is reached. This combines to give you that agreat mouthfeel you can really only get with good chocolate (the cheap stuff will often use a partially hydrogenated vegetable fat instead to try to duplicate this). However, 67% of the fat in cocoa butter is saturated, so it's definitely a treat item. As far as cooking, I've really only seen it used it dessert making - candies, chocolate glazes.... would probably be excellent in truffles due to the melting quality, to replace some of the cream. Probably give a firmer room temp truffle that would still melt well and feel good while eating. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2006 Report Share Posted May 28, 2006 I was thinking that cocoa butter would be much higher than 93 degrees because when I used it in my lotion nuggets, the end result was a very hard product. Thanks for this information. How lucky you were to have toured the the SB factory! Though I am not familiar with that name, any chocolate factory would be a " good thing " for me! Jeanne >Message 25 > " Amy " sandpiperhiker > Sun May 28, 2006 11:39am(PDT) >Re: cocoa butter and coconut > >I took a tour of the Scharffen Berger factory back at Thanksgiving >when I visited San Francisco. They passed a lump of it (100% pure) >around the room - it's definitely edible, hard/waxy but not incredibly >hard, not even like bar soap. It's added to some chocolate (in >addition to the cocoa butter that's naturally in there) to make it >melt more smoothly. The melting temperature of cocoa butter is just >about the temp in your mouth (~34*C/~93*F), and it's got a sharp >melting point - meaning it's melts very quickly when the correct >temperature is reached. This combines to give you that agreat >mouthfeel you can really only get with good chocolate (the cheap stuff >will often use a partially hydrogenated vegetable fat instead to try >to duplicate this). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2006 Report Share Posted May 28, 2006 > I was thinking that cocoa butter would be much higher than 93 > degrees because when I used it in my lotion nuggets, the end result > was a very hard product. Thanks for this information. It is supposedly still quite hard/brittle until within a degree or two of the melting point - kind of unusual in that aspect I believe - but might that be why your nuggets were so hard? > How lucky you were to have toured the the SB factory! Though I am > not familiar with that name, any chocolate factory would be a " good > thing " for me! Scharffen Berger is American-made *good* chocolate, fair trade, excellent quality.... and obviously pricy for all the qualifications. But a little once in a while is so worth it! The factory is quite small, still run by the owners (although they were recently bought by Hershey, supposedly Hershey will just be pumping money in and leaving it as an artisan product). Site is http://www.scharffenberger.com. And yes, I agree - a chocolate factory tour by any name is pretty awesome!!! Plus, this was free even. Quote Link to comment Share on other sites More sharing options...
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