Cocoa butter in the kitchen



What is cocoa butter

We learn that cocoa butter is a vegetable fat obtained from the beans or seeds of the cocoa plant, extracted with high temperature and pressure treatments.

The cocoa butter is white yellowish in color and melts completely, starting to melt already at around 20-30 ° C. This vegetable butter is responsible for giving the chocolate that creamy, dense and homogeneous structure that is so pleasing.

Cocoa butter is not only used in the kitchen, but also as an ingredient in natural beauty products, first of all lip balms.

At room temperature it is found mainly in the solid state, which has often already been pre-cut into convenient disks, inserted in practical sachets in natural product stores, in organic supermarkets, online or in well-stocked herbalists.

A 100 gram bag costs around 4/5 euros .

How to use cocoa butter

Used mainly in confectionery and to prepare cakes and pies - from biscuits to tarts - especially vegan or vegetarian, cocoa butter is also excellent for whipping or enriching savory dishes, such as risottos, crepes or creamy pastas. Its flavor obviously resembles cocoa in a very subtle way.

The positive thing is that it does not contain cholesterol, is free of artificially hydrogenated fats and has a high smoke point, which is why it is particularly appreciated by those who care about health.

It should be stored at room temperature, away from light and any heat sources. To give it a soft consistency, manipulate it with your hands or leave it for a few minutes in a bain-marie, stirring with a pan for uniform density.

Recipe with cocoa butter: biscuits with cocoa butter without eggs

Ingredients:

> 150 g of type 1 flour;

> 100 g of spelled flour;

> 100 g of cocoa butter;

> 60 g of whole cane sugar;

> 1 teaspoon baking powder;

> 1 pinch of salt.

Preparation:

Melt the cocoa butter in a bain-marie lightly, it should be soft, not liquefied. Then arrange the flour sifted on the pastry board, make a hole and put all the ingredients in the center.

Knead quickly with the fingertips and try to give the mass a ball shape, if necessary helping yourself with a few drops of cold water, to coat with non-stick film. Refrigerate for at least half an hour before removing, roll out the help of a rolling pin and flour sprinkled over, cutting your favorite biscuits with a pastry ring.

Bake in a preheated and hot oven at 175 ° C for about 10/15 minutes, checking from time to time.

Reference books: " Do you know what you eat ?: The science of food " By Richard W Hartel, AnnaKate Hartel

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