Non-deodorized cocoa butter retaining its cocoa aroma, for chocolate and confectionery fillings. Bulk pack.

Pairings: Cocoa mass, vanilla, nut pastes and dry berry powders.

How to use:

• Homemade chocolate: combine with cocoa mass and other ingredients using a tested formula.
• Chocolate fluidity: add melted cocoa butter in small portions and check the consistency.
• Praline: add to nut fillings following a recipe to adjust their firmness after cooling.
• Chocolates: use in shell and coating formulas with appropriate tempering.
• Creamy desserts: use as the recipe’s fat component, testing the chilled texture of a small batch first.

Tip: Melt gently in dry utensils and keep water out of chocolate. Use a tempering process suited to the formula; adding cocoa butter does not replace tempering.

Ingredients: Cocoa butter from cocoa beans.

Country of origin: Ghana.

Nutrition per 100 g:
Protein: 0 g.
Fat: 100 g.
Carbohydrates: 0 g.
Energy: ≈ 884–900 kcal / ≈ 3700–3770 kJ.