Chocolate butter: composition, recipes, how to make. Chocolate butter

Cacao butter is a thick vegetable fat of a milky-creamy color with a delicate chocolate aroma, which is obtained from crushed cocoa beans by processing on hydraulic presses. Cocoa bean oil is an indispensable basis for the production of chocolate and other confectionery products, is used in the pharmaceutical industry for the preparation of medicinal ointments and suppositories, and is added to cosmetic masks and creams.

Ingredients:

cocoa beans

Cooking method:

To obtain high-quality and healthy cocoa butter, the cold pressing method is used.
Pre-prepared large fractions of cocoa beans are placed under a press and the compression process begins. Read also: a delicious recipe for making Chinese tea.
By increasing the temperature of the raw material during this process, the cocoa butter melts and is separated into a special container.
Due to the fact that the raw materials are thoroughly pre-processed and purified from impurities, the resulting oil does not require additional purification, refining or clarification.
Therefore, it is as useful as possible for humans.

Bon appetit!

Cacao butter

Ingredients:

cocoa beans

Cooking method:

Part of the cocoa liquor goes into recipe mixers for preparing chocolate mass, the other part is sent to pressing to extract cocoa butter.
And cocoa powder is produced from the cake.
The resulting oil is added to the chocolate mass recipe.
The need to obtain cocoa butter and add it to the chocolate recipe is dictated by the following considerations.
In the chocolate mass for making products from it, the amount of cocoa butter is 34-36%, and for the glaze - a little more (to ensure greater fluidity).
In cocoa mass, the estimated amount of cocoa butter is 54%, and if you consider that chocolate also contains sugar in a ratio of approximately 2:1 to cocoa mass, it turns out that cocoa butter will be no more than 18%.
Therefore, to ensure 35-38% cocoa butter in chocolate, it must be added when preparing the chocolate mass.
In addition, cocoa butter is used in the medical and perfume industries.
To obtain cocoa butter, cocoa liquor is pressed using hydraulic presses.
In this case, two products are formed: cocoa butter and cake, which is a semi-finished product for the production of cocoa powder.
There are requirements for the quality of cocoa powder due to its use as a nutritious drink.
Technological processing of grated cocoa, preparing it for pressing consists in thoroughly mixing the grated cocoa for several hours and heating it to a temperature of 85-90 ° C.
As a result of mechanical and thermal effects, humidity decreases and the viscosity of cocoa liquor decreases.
Fine dispersion of cocoa liquor must be ensured when grinding cocoa nibs.
When cocoa butter is cooled to a temperature below 20 ° C, it acquires a crystalline structure, becomes hard and brittle, providing the same properties to chocolate, in which more than a third of the composition comes from cocoa butter.
The bulk of cocoa butter consists of triglycerides, which in chemical structure are esters of glycerol and fatty acids.
The characteristics of cocoa butter, which make it possible to classify it as one of the most valuable edible fats, are determined by the structure of triglycerides and the properties of their constituent fatty acids, because the trihydric alcohol glycerol is the same in all fats.
Triglycerides of cocoa butter are rhizonic acids, that is, they contain glycerol hydroxyls esterified with two or three acids, for example, glyceride stearodiolein or palmitostearolein, dipalmitoolein, etc. There are both symmetrical and asymmetrical triglycerides.
The cake remaining when squeezing cocoa butter is a semi-finished product for the production of cocoa powder.
Cocoa drink is prepared from cocoa powder.
It is a suspension, the stability of which depends on the size of the suspended solid particles.
If the particle size does not exceed 10-12 microns, then within about ten minutes the suspension does not settle to the bottom.
Otherwise, the suspension does not have sufficient stability, large particles settle to the bottom of the glass, and the quality of the drink is lost.

Bon appetit!

Recipes with chocolate butter

Fatty oil of animal origin, especially chocolate, enhances the taste of any dessert and imbues it with a pleasant aroma. But the main thing is that a product that contains oil is particularly filling and can quickly satisfy your hunger during a short work break.

A few simple dessert recipes using brown butter:

Simple cookies
. Soften 200 g of chocolate butter, add to it 1 chicken egg, 1 packet of baking powder and 3 tbsp. l. milk. Mix all ingredients thoroughly. Homemade butter is ideal for cookies, because it will probably be fresh and without chemical additives. How to make chocolate butter in your home kitchen is described above. Add 350 g of wheat flour to the liquid mixture and knead the dough, it should be soft and not “clogged”. Roll out the dough and press out cookies. If you don't have special cookie cutters, use a glass of any diameter. Bake the fragrant, buttery treat for no longer than 20 minutes.
Cake
. Melt 150 g of chocolate butter until liquid and leave to cool slightly. Meanwhile, in a separate bowl, combine 160 g of wheat flour with 100 g of sugar, 3 tbsp. l. cocoa, 2 tbsp. l. finely crushed walnuts and 2 tsp. baking powder for dough. Then add 1 tbsp to the dry ingredients. kefir (200 g) and melted butter. Knead the dough and pour it into muffin tins. The consistency should resemble thick sour cream. Bake the dessert for about 35 minutes.
Dessert "Chocolate House"
. Lay a piece of cling film on your work surface. Place 100 g of chocolate butter on it in an even layer. Place any cookies you like on top. Baked milk cookies are ideal for this recipe. Place 100 g of curd mass on a layer of cookies. Please note that the volume of ingredients may vary depending on your preferences; the amount of butter or cottage cheese can be increased or decreased. After laying out the cottage cheese, you should make a kind of roll from the resulting mass. To do this, lift the film on one side and twist the layer of sweets into a hollow triangular tube. Place the dessert in the refrigerator to harden without removing the film. In the refrigerator, the cookies will be saturated with moisture from the butter and cottage cheese and will become softer; on the contrary, other sweet ingredients will become stale. Cut the finished product with a knife and eat with tea. Bon appetit!
Pie with walnuts
. Using a food processor or blender, beat 120 g of butter and 4 tbsp. l. chocolate butter, 7 tbsp. l. granulated sugar, 2 chicken eggs, 55 g of wheat flour and 2 tbsp. l. cocoa powder. Grind 60 g of walnuts and add them to the dough. Bake the resulting mixture in a preheated oven for 45 minutes. Sprinkle the finished pie generously with powdered sugar.

Note to the cook! Chocolate butter is optimal for soaking almost all sweet pies and sponge cakes.

America, or rather its southern and central regions, is considered to be the birthplace of chocolate butter. Here chocolate was a drink containing cocoa beans. The taste of such a delicacy was extremely dubious, so the chocolate recipe was improved in Spain.

The new Spanish delicacy acquired a denser consistency and became popular all over the world. It was here that the recipe for chocolate butter was first developed.

In the modern world, this product is produced in almost every dairy plant. Its production does not require expensive equipment or secret knowledge.

How to make chocolate butter - watch the video:

Chocolate butter is a source of vitamins and amino acids, without which the human body cannot function normally. Therefore, by including the product in your diet, you contribute to the health of the nervous, digestive, cardiovascular and other internal systems of your body. Skip the high-calorie treat if you are obese, have heart problems or have diabetes. Give preference to homemade natural butter instead of store-bought butter - industrial manufacturers of chocolate butter often abuse the use of synthetic additives when making sweets.

Chocolate butter

- one of our favorite delicacies that we remember from childhood.
In the USSR, this product was produced in dairies, and every child dreamed of it, because the product had the taste and smell of chocolate, but was somewhat cheaper. Today, chocolate butter is usually purchased for baking. It is an important ingredient in a large number of confectionery products. The simplest treat is to spread chocolate butter on bread.
It remains to understand the benefits of the product, as well as understand what it can be used for.

It is important! It is not always possible to purchase a truly high-quality product in stores and markets. Often these are freeze-dried masses without taste or smell, which have an unknown origin. That is why more and more people are deciding to make chocolate butter at home.

Cocoa butter recipe

Ingredients:

cocoa beans
juicer

Cooking method:

The first stage of preparation is to select first-class cocoa beans.
They must be well ripened and not spoiled.
The selected cocoa beans are roasted well on a baking sheet or in the oven at a temperature of 120 - 125 degrees.
This procedure should last for 25 minutes.
Well-roasted cocoa beans are cooled and thoroughly blown with a fan, this allows you to remove all the husks that appeared during roasting of the beans.
Cocoa must be thoroughly ground.
A mixer or coffee grinder is suitable for this.
Place thoroughly ground cocoa beans in a juicer.
Here you will need a juicer that does not squeeze, but grinds.
The Champion juicer is perfect for such purposes.
Fill the juicer in small portions.
The juicer should run at medium speed and cocoa butter will flow out of the juice hole.
This method, of course, is inferior in productivity to the industrial method using special equipment, but it may well solve your needs.

Bon appetit!

Homemade cocoa butter

Ingredients:

Ripe beans

Cooking method:

The beans must be ripe and without blemishes.
Like any other product, before processing they must be washed and dried, laid out on a paper or regular towel.
The next step is toasting.
Place cocoa beans in a preheated oven using a baking sheet or any heat-resistant container.
Recommended oven temperature is 150 degrees.
Typically, the frying process takes about 20 minutes.
During this time, the fruits acquire a brown color and a characteristic chocolate smell and taste.
You can determine the degree of readiness by smell and appearance.
After roasting, the fruits must be cooled; it is recommended to cool them at room temperature.
And then you need to start chopping.
You can use a coffee grinder, mortar or mixer.
The mass obtained as a result of crushing must be squeezed out through a press or gauze.
The resulting liquid will be cocoa butter.
The result of such work will be unrefined, cold-pressed oil with a pronounced taste and smell.
This product is very useful and retains all its good properties.

Bon appetit!

Contraindications for use

Chocolate is contraindicated for children under one year old

This product does not have many contraindications. It is difficult to find a person who would be prohibited from all its types.

Read also: The benefits of fish oil for the human body

However, these points are worth mentioning:

People over 50 years of age should eat it with caution, because the product causes headaches and insomnia due to deteriorating metabolism.
Elderly people are also contraindicated for consuming chocolate due to the risk of cardiovascular diseases.
The sweetness of this delicacy occasionally provokes diabetes. For those who are afraid of this or are simply afraid for their figure, a product is produced with a natural sugar substitute - stevia. This does not affect the taste in any way.
People who are overweight or tend to be overweight should eat this delicacy with caution. It can cause obesity.
It is not offered to children in the first and second years of life. Too much caffeine.
In some cases it causes allergies. It is better to refer to the composition so as not to get into contact with the allergen.

There is an opinion that this sweetness destroys teeth, which is not entirely true. Any sweets, including chocolate, especially white and milk chocolate, can cause tooth decay if consumed in large quantities. But a small amount of dark, on the contrary, can prevent the occurrence of caries, as well as improve the condition of the gums.

Cacao butter

Ingredients:

grated chocolate tree grains (beans)

Cooking method:

Cocoa butter is obtained from the ground beans of the chocolate tree.
The process of obtaining cocoa butter is quite labor-intensive and lengthy.
First, the seeds are extracted from the fruit of the chocolate tree and undergo fermentation.
During fermentation, the seeds become dark, rich brown in color, and their flavor and aroma intensify.
Then the seeds are sorted, cleaned, and then subjected to heat treatment.
After this, the seeds are crushed to form fine cereals, which are then brought to a powder state by grinding.
And this cocoa powder is put under a press to extract cocoa butter from it.
The result is solid fat that holds its shape at room temperature.
Fresh cocoa butter is brittle, brittle, pleasant yellowish-white in color, with a characteristic chocolate smell.
If stored improperly, the oil turns white and the smell becomes rancid.

Bon appetit!

Serving and serving

The serving classic is, of course, sandwiches. Whether it's a store-bought loaf or the freshest homemade pastries, homemade chocolate butter can turn an ordinary breakfast into a little celebration of taste! It is served with cookies and waffles, gingerbreads, shortcakes and the most ordinary bread.

Chocolate butter, prepared at home, can be a lifesaver for those mothers whose children do not like dairy products. Who would refuse a portion of cottage cheese flavored with this aromatic delicacy?

Due to its structure, this product can not only be spread on bread with a knife, but also squeezed out with the help of giving it the necessary intricate shape.

Brewed teas, coffee, milk, and cocoa are ideal drinks for sandwiches with homemade chocolate butter.

Chocolate butter

Cocoa butter recipe

Ingredients:

ripe beans

Cooking method:

Ripe fruits are carefully cut with a sharp knife, avoiding damage to unripe fruits and flowers, and placed in a container covered inside with soft material.
The beans can be stored for up to one week before fermentation begins.
However, the collected fruits are opened as soon as possible with a sharp machete, a wooden hammer, or crushed one box against another.
The raw seeds are fermented (fermented) in piles, baskets or boxes covered with banana leaves or burlap.
Fermentation lasts from 3 to 7 days.
During the first 36 hours of fermentation, the temperature of the bean mass rises to approximately 35°C, and subsequently to 50°C.
The death of seed embryos occurs due to the penetration of alcohol and acetic acid into them.
The mucus around the seeds is destroyed, the purple pigment diffuses through the tissues of the cotyledons, subsequently causing a chocolate smell
proteins are hydrolyzed to amino acids.
During the fermentation process, the cotyledons shrink and separate from the skin, the astringency gradually disappears, and aroma and taste appear.
After fermentation, the beans are scattered on dry soil or mats and dried in the sun for about 7 days.
Their moisture content decreases from 56% to 6%
The weight loss of beans during fermentation and drying is 55-64%.
After drying, the beans are polished using special machines or with the soles of their feet.
Polishing the feet in Trinidad and Tobago is called the “cocoa dance.”
Further, during sorting, performed manually or using machines, unpeeled and damaged cocoa beans, as well as various impurities, are removed.
In the mill, the beans are ground into a powder from which the fat, called cocoa butter, is pressed to produce a powder used to make cocoa drinks, chocolate and other products.
Holland invented a method for extracting fat from beans, and they became more tasty and easily digestible.
The extracted fat is used to make chocolate or sold as cocoa butter.
Cocoa beans contain the following substances: 35% water, 45% starch, 6% sugar, 0.8% caffeine, 5.2% polyphenols, 0.6% acids, 2.6% mineral salts.
Cocoa butter consists primarily of glycerides of palmitic, stearic and oleic acids.
At room temperature, cocoa butter is solid (its melting point is in the range of 28-36 ° C).
It is used in cosmetics, pharmaceuticals, confectionery and other industries.
The shell-skin of the beans is used to obtain theobromine, fat, vitamin D, and cocoa powder surrogate.
Fruit shells are used as fertilizer on agricultural plantations.
Cocoa beans contain up to 1.8% theobromine, which has antispasmodic and hypotensive effects.
In medicine, it is used for spasms of blood vessels in the heart and brain and as a diuretic.
Unlike caffeine, which is similar in structure, it causes a less pronounced effect on the central nervous system.

Bon appetit!

Contraindications

It seems that cocoa butter and products based on it bring only benefits, but their uncontrolled use can cause harm:

children under 3 years old;
patients with diabetes mellitus, atherosclerosis;
people suffering from obesity and prolonged diarrhea.

The product will not benefit those who suffer from nervous disorders. It also interferes with the absorption of calcium, so it is not recommended for pregnant women and nursing mothers. In addition, taking it can cause allergies in the mother and develop a tendency to allergies in the fetus.

Therefore, before starting treatment, you need to consult with your pediatrician and your doctor.

Cocoa butter recipe

Ingredients:

cocoa beans
electric coffee grinder
hammer
press
sieve

Cooking method:

Cocoa beans should be washed well with clean water and dried.
It is necessary to find a heat-resistant container for frying grains; it will take about an hour, at a temperature of about 50 degrees, but not more than sixty.
Then the grains must cool.
Next, using a hammer, you need to beat the cocoa beans a little; the shell should easily come away from the grains.
It comes off easily during the frying process.
We put the grains in a sieve, place a container of similar size under it, press down, parts of the shell will remain in the sieve, and the grains will fall below.
Using a coffee grinder or blender, grind the grains into a fine powder.
Due to the heat of the coffee grinder, the fat will melt a little and the cocoa will become a little liquid.
From this cocoa we need to get the mass we need.
Using a press, expeller or extruder, we will obtain natural, aromatic cocoa butter
You need to place the previously obtained mass, for example, in a press machine, and get ready-made cocoa butter.
Now you have the opportunity to make chocolate and other derivatives at home.
Prepare different types of masks, homemade soap, with a rich vitamin complex and beneficial elements.

Bon appetit!

How to replace oil?

You may need to change the butter in baked goods for various reasons, including:

allergy to oil;
high calorie content of the product;
desire to make a leaner dish.

You can easily find a replacement for a chocolate product; for example, cocoa with:

grated avocado;
grated banana;
butter;
fat sour cream;
heavy whipping cream;
vegetable oil (olive, rice or sunflower);
soybean oil;
margarine;
almonds, peanuts, hazelnuts ground to a mushy state;
cocoa or coconut oil;
fruit puree;
yogurt.

Of course, you should prepare for the fact that the product will have a slightly different taste. It will not be bad, just unusual, because it is without oil. The most useful replacements include banana, avocado, natural yogurt and fruit puree.

In this case, baked goods and desserts can be eaten by diabetics and women during pregnancy and breastfeeding.

Supermarket shelves offer a huge selection of chocolate butter in different price ranges. But how not to get confused before buying? After all, you want the product to bring benefit, not harm. Still, the ideal option would be to choose homemade, homemade chocolate butter! You will be sure of the quality, since you will make it yourself. Let's remember the incredible taste that we have known since early childhood. It will be useful for a child to eat a sandwich with this high-calorie product before school, and it will give an adult a good mood before work! How to make chocolate butter? After all, it is a real charge of cheerfulness and energy!

Chocolate butter at home according to the recipe can be prepared in several ways.

Cocoa butter recipe

Ingredients:

ripe beans

Cooking method:

The fruits are removed from the tree very carefully, divided into parts and placed in special containers.
After 2-3 days, the process of fermentation or fermentation begins: the pulp contains sugar in large quantities, it decomposes into its components - carbon dioxide and ethyl alcohol.
In this case, the temperature of the fermenting mass rises to 50°C.
As a result of this biochemical process, which lasts up to 10 days, the seeds lose their bitterness, acquire a dark shade and a specific chocolate aroma.
The beans are then dried and packed into bags for shipment to consumers.
Almost half of cocoa beans consist of fats, which are extracted from crushed and ground seeds using the hot pressing method.
The extracted oil is passed through heated filters, which prevent it from solidifying, and then poured into molds.
Cocoa butter is characterized by the aroma of chocolate; it is in a solid state at temperatures up to +25°C, and melts at a temperature of +33-36°C.
The color of cocoa butter can be cream, light brown or light yellow.
Cocoa butter is widely used in the medical and cosmetology fields, in the confectionery and food industries.
In perfumery, expensive soaps are made using deodorized cocoa butter.

Bon appetit!

Recipe No. 3. Bronze-chocolate butter - cook at home

This cooking method is quite simple and does not take much time.

Number of servings: 1.

Ingredients: cream – 250 g;

dark chocolate - 70 g.

Preparation:

Stage 1. Crush the chocolate into small pieces with a knife.

Step 2: Place homemade heavy cream in a blender and blend at high speed until liquid forms. Drain the liquid and repeat the procedure until new “water” appears.

Stage 3. When moisture stops forming, this will mean that the oil is ready. For now, we can put the butter aside and let’s start with the chocolate.

Stage 4. Place the chocolate in a water bath. Wait for it to melt and leave it to cool. When the chocolate has cooled slightly, pour it into the blender with the prepared butter.

Stage 5 (registration). Beat the mixture until liquid stops forming. When there is no more liquid and the mass becomes thick, transfer it to the mold. The shape can be any, the main thing is that you feel comfortable getting the oil out of it. Therefore, silicone molds are usually used (they are sold in every shopping center). Next, put the butter in the refrigerator to harden.

Helpful tip: for piquancy, you can add crushed walnuts or cinnamon to the bronze-chocolate butter

. Homemade bronze chocolate butter can be stored in the refrigerator for about a month

Homemade chocolate butter can be used to coat slices of loaf, cookies and cereal breads, use as chocolate icing for cakes or to prepare other delicious desserts for your children.

Hello dear readers. Both children and adults love chocolate butter. The homemade product is especially tasty, the butter has a different consistency, it is much tastier and more aromatic, which takes us back to childhood. The best homemade product. A great way to surprise your loved ones with a delicious dessert. Lately the kids have been asking for chocolate butter, they like sandwiches. We bought it a couple of times, but you know, not right. So I decided to make chocolate butter at home. The whole family was delighted, the children especially liked it. It is unusually aromatic, tasty, moderately sweet.

Today I will share all the subtleties and secrets of making butter. Now I will cook butter this way all the time, the kids really liked it. Even my daughter, who doesn’t like dark chocolate, enjoyed it.

Cocoa butter for cough

Ingredients:

1 tsp. honey;
0.2 l milk;
1 tsp. cocoa butter extract;
20 g cocoa powder.

Cooking method:

Cow's milk, you can use baked product, you need to bring it to a boil and boil for just a couple of minutes.
Immediately add cocoa powder to the milk and stir until completely dissolved.
Cool the milk mixture to body temperature and add the remaining ingredients.
In this form, you should take the drink before bed.

Bon appetit!

Beneficial features

https://www.youtube.com/watch?v=https:PrHxbxREpqs

Theobroma is translated from Latin as “food of the gods.” Cocoa butter contains a high concentration of theobromines, insoluble crystals that are beneficial to the human body. Even in ancient times, before the beginning of the Christian chronology, our ancestors used theobromines to treat bronchial pathologies.

Our ancestors loved to combine cocoa with chili peppers (and not white sugar, as is common now) and use the resulting mixture as a cure for infectious and bacteriological diseases. Another popular medicinal component is cottonseed oil. 40 centuries ago it was mixed with cocoa butter and treated all known diseases: from skin diseases to complex gastrointestinal pathologies.

Due to the presence of magnesium, sulfur and anandamide, the product invigorates and stimulates the production of endorphins.

Cocoa butter increases the level of endorphins, lifts the spirit, mood, and saves from depression, excitement and anxiety. Invigorating coffee has a similar effect on humans. But the troubles of excessive coffee consumption are much greater than the positive effects. Moreover, the dose of caffeine in cocoa does not exceed 0.2%, which is a significant advantage for both the nervous system and the physiological state in general.

Although raw grains contain a high concentration of antioxidants/benefits, processed oil also contains the lion's share of vital substances. The ingredient captivates not only with its tart, astringent taste, which consists of several bright notes that gradually replace each other. The more significant property of the oil is:

strengthening the protective function of the immune system;
“cleaning” and restoration of the dermis;
normalization of the functioning of the visual organs.

Acid-base balance affects human health. A characteristic of this balance is the indicator of the strength of hydrogen - pH:

7.0 is a neutral environment;
from 0 to 6.9 – acidic environment;
from 7.1 to 14.0 – alkaline environment.

Research shows that the majority of humanity has a pH level shifted towards the acidic side.

To find out your level of acid-base balance, you can consult a doctor or take a special test at home (can be purchased at a pharmacy).

Why is a shift to the acidic side dangerous? According to German biochemist and Nobel Prize laureate Otto Warburg, only in an acidic body do diseases develop, and it is precisely such an organism that is most susceptible to harmful pathological conditions.

Excess acid, just like deficiency, provokes disease. The acid-base balance can be restored with the help of special therapy. But such treatment brings only short-term results and fights the symptoms, and not the cause of the imbalance. To normalize the pH level, you need to follow only 3 rules: eat right, drink filtered water, avoid stress.

Cocoa (and cocoa products) belongs to the category of oxidizing products. Oxidizing ingredients should make up no more than 40% of the daily diet. If the balance is already shifted towards the acidic side, then the level of oxidizing products should not exceed 20%.

Cacao butter

Ingredients:

Freshly picked fruits of the cocoa tree

Cooking method:

Freshly picked fruits of the cocoa tree, from which butter is made, do not have the characteristic taste and smell of chocolate.
They are bitter-tart with a pale color.
The seeds are extracted from the fruit and allowed to ferment or ferment for some time.
As a result, they become dark brown and acquire a specific chocolate aroma and taste.
Then the seeds are sorted, cleaned and roasted.
They are ground into very fine grits (cocoa liquor), from which the oil is squeezed out.
For this purpose, the hot pressing method is used.
Powder is made from the cake.

Bon appetit!

Benefits of chocolate butter

The benefits of chocolate butter are only possible if it is made from high-quality products. This can be achieved by cooking at home or buying a high-quality product (their price is usually quite high). If everything is so, then we can highlight the following beneficial properties for the body:

stimulating memory by nourishing the brain (recommended in small quantities for people who engage in mental work, schoolchildren, students and the elderly);
normalization of blood pressure (especially useful for low blood pressure);
general improvement in well-being during colds, bronchitis, and flu due to its expectorant property, which helps cope with cough;
preventing the formation of blood clots that can form in blood vessels.

Cocoa butter recipe

Ingredients:

beans

Cooking method:

Chocolate tree bean oil is obtained by an unusual hot pressing method, and its consistency, appearance and perception characteristics after application to the skin depend on the temperature of the oil itself.
Before starting to extract the oil, freshly harvested kernels, peeled from the outer shells, are subjected to special fermentation for at least 2 days, and sometimes a whole week.
After fermentation, the cocoa beans are dried naturally on solar plantations or subjected to hot air drying
The dried beans are sorted, heat-treated and crushed to produce cocoa liquor,
Cocoa butter is extracted from the resulting grated mixture by pressing at high temperatures.
After cooling, the oil acquires a solid consistency, which it retains even at room temperature.
The basic texture of the oil is brittle, hard and only changes when heated.
Cocoa butter completely melts in the temperature range from 32 to 35 degrees, and at 40 degrees it restores transparency.

Bon appetit!

How is cocoa butter produced and does it contain caffeine?

Since beans collected from trees do not have a particularly pleasant aroma and do not have strong taste, to improve them, fermentation and drying are carried out while still on the plantation. They are sorted and subjected to heat treatment.

After crushing the dry beans, cocoa nibs are obtained. Next, the product is ground into powder. Ground cocoa is the raw material for chocolate production. Its fat content is from 52 to 56%.

The oil obtained by pressing differs in the degree of purification and can be intended for:

cooking;
cosmetology;
aromatization.

As for caffeine, it is present in cocoa, but it is much less than in coffee. A person gets an invigorating effect from consuming the product rather due to the antidepressant phenylethylamine and theophylline.

The caffeine content depends on the country in which the cocoa tree was grown; the figure can range from 0.05% to 0.1%. Such a product cannot cause serious damage to the heart. However, given the invigorating effect of cocoa, drinking it before bed is not recommended, at least not in large quantities. There are no recommendations on the norms for cocoa consumption, but you shouldn’t abuse it either; everything is good in moderation.

Cacao butter

Ingredients:

cocoa beans

Cooking method:

Pre-prepared large fractions of cocoa beans are placed under a press and the compression process begins.
By increasing the temperature of the raw material during this process, the cocoa butter melts and is separated into a special container.
Due to the fact that the raw materials are thoroughly pre-processed and purified from impurities, the resulting oil does not require additional purification, refining or clarification.

Bon appetit!

Simple cocoa butter recipe

Ingredients:

premium cocoa beans

Cooking method:

The first stage of preparation is to select first-class cocoa beans.
They must be well ripened and not spoiled.
The selected cocoa beans are roasted well on a baking sheet or in the oven at a temperature of 120 - 125 degrees.
This procedure should last for 25 minutes.
Well-roasted cocoa beans are cooled and thoroughly blown with a fan, this allows you to remove all the husks that appeared during roasting of the beans.
Cocoa must be thoroughly ground.
A mixer or coffee grinder is suitable for this.
Place thoroughly ground cocoa beans in a juicer.
Here you will need a juicer that does not squeeze, but grinds.
A juicer is perfect for such purposes.
Fill the juicer in small portions.
The juicer should run at medium speed and cocoa butter will flow out of the juice hole.

Bon appetit!