December 4, 2012
Raw cocoa mass can be split into two fractions: cocoa butter is what remains when the cocoa solids are removed.
Not much about cocoa butter really pertains to chocolate anymore. Though the cacao pod is the penultimate source of cocoa butter, this all triglyceride fraction contains insignificant quantities of the caffeine and theobromine compounds from chocolate.
The gross majority of the cocoa butter produced worldwide ends up in white and milk chocolates.
Cocoa butter is also known as theobroma oil. As it appears here, it is solid at room temperature. However four crystalline forms are possible: one of these melts below room temperature.
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