Cocoa butter is a fat extracted from cocoa beans. It is considered one of the most important by-products of cocoa, as it imparts a unique flavor, aroma, and texture to preparations.
Cocoa butter consists of 95% saturated and unsaturated fatty acids, vitamin E, phytosterols, and polyphenols, and is characterized by a crystalline structure that gives it specific functional properties compared to other fats.
Cocoa butter is available in blocks or powder form and is widely used in the food industry, particularly in the production of chocolate, cookies, confections, and spreads. Its quantity is crucial in determining the sensory properties of a finished product, such as melting point, shine, crunchiness, and mouthfeel.
