Definition : Cocoa butter

Cocoa butter, the plant-based fat extracted from cocoa beans, has so many benefits for our health and is widely used in the culinary world. Although best known in the chocolate and patisserie industries, cocoa butter is also used in other fields, such as cosmetics and as a base for massage oils.

Cocoa butter extraction

The processing of cocoa beans to obtain this precious butter involves several stages:

Roasting: The beans are roasted to develop their aromas and make them easier to hull.
Grinding: The peeled beans are then ground to form a thick, fat-rich paste known as cocoa paste or cocoa mass.
Pressing: The cocoa paste is subjected to high pressure to separate the fats (cocoa butter) from the other solid components (cocoa cake).
Filtration: Finally, the cocoa butter obtained is filtered and purified before being packaged for marketing.

The properties of cocoa butter

Composition and calories

Cocoa butter consists mainly of saturated (60%) and monounsaturated (35%) fatty acids. Polyunsaturated fatty acids are present in very small quantities. This composition is similar to that of conventional butter, but the types of saturated fatty acids are different. The main fatty acid in cocoa butter is stearic acid, which does not raise bad cholesterol levels, unlike palmitic acid in dairy butter.

With around 900 calories per 100 grams, cocoa butter is a high-energy fat. However, its moderate consumption can form part of a balanced diet without harming health.

Health benefits

Cocoa butter contains natural antioxidants, called flavonoids, which protect our bodies against cellular damage caused by free radicals. Regular consumption of cocoa butter therefore makes it possible to:

reduce the risk of cardiovascular disease,
improve the quality of arteries,
strengthen our immune system,
and slow cell aging.

Culinary uses of cocoa butter

For chocolate production

Cocoa butter is the key ingredient in making smooth, glossy, creamy chocolate. The classic dark chocolate recipe contains :

40% to 60% cocoa beans,
20% to 40% cocoa butter,
and 10% to 50% sugar.

By adding powdered milk and less cocoa, we obtain milk chocolate.

In the kitchen and patisserie

Cocoa butter is ideal for making culinary preparations thanks to its melting texture and melting point close to our body temperature (32-35°C). Here are a few ideas for use:

Melt cocoa butter for topping fruit, cakes or pancakes,
Used as a fat substitute for traditional butter in certain pastry recipes, such as brownies,
Mix with spices to make a spicy sauce for meat or fish,
Temper chocolate to give a perfect shine and texture to your chocolate desserts,
Create chocolate figurines and decorations.

Other uses for cocoa butter

Outside the kitchen, cocoa butter is used for its moisturizing and protective properties. In particular, it can be found in :

In cosmetics, as an ingredient in skin and hair care products (moisturizers, lip balms, hair care products...),
In candle making
As a base for massage oils,
And even as a lubricant for certain mechanical objects.

Cocoa butter is therefore a versatile vegetable fat, whose many health-giving properties and multiple uses make it a real ally in daily well-being!