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Bulk Cocoa Butter, Natural Block
Indulge in the pure essence of cacao with our premium Cocoa Butter in its natural block form! 🧈
Essential in the manufacture of high-quality chocolate, Cocoa Butter provides the necessary structure and glossiness to achieve the perfect snap and sheen in finished products. It’s widely used in the production of confectionery including truffles, pralines, and chocolate-coated fruits, and also in making baked goods!
Our Cocoa Butter – Natural Block is available in bulk quantities, in customizable packaging options! 📦
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Product Data
| Scientific Name | Theobroma cacao |
|---|---|
| Origin Countries | Ivory Coast, Ghana, Nigeria and Cameroon |
| Product Uses | Frozen desserts, coating and tempering, skincare |
Production & Sourcing
The process begins with the harvesting of cacao pods, which are split open to reveal the beans encased in a sweet-tasting pulp. These beans are then fermented for several days, a crucial step that develops their flavor. After fermentation, the beans are dried under the sun, reducing their moisture content.
Subsequently, the dried beans are roasted to bring out the rich chocolate flavors. Once roasted, the outer shell of the bean is cracked open, revealing the inner nibs and the cocoa butter. The cocoa butter is extracted from the nibs and then processed and refined to form solid blocks.
Applications
- Chocolate Production
- Confectionary
- Baked Goods
- Desserts
- Frozen Desserts
- Dairy Alternative
- Coating and Tempering
- Skincare
- Vegan
- Vegetarian
- Private Label
Functionality
- Flavoring Agent
- Vitamin E Boost
- Texture
- Oil Alternative
- Melting Point Modifier
- Binding Agent
- Emollient
Benefits
Natural Cocoa Butter has a mild, delicate chocolate aroma but a very subtle flavor. Its primary role is as a fat component rather than a flavoring agent.
It is solid at room temperature but melts readily upon contact with the skin. The texture is smooth, creamy, and emollient, making it a popular choice in skincare products. In culinary applications, it contributes to a velvety texture in recipes.
Natural Cocoa Butter, in its unprocessed state, is pale yellow to light brown. The color can vary slightly depending on the specific cacao beans used, but it generally maintains a creamy hue
Cocoa butter is primarily a fat, consisting mainly of saturated and monounsaturated fats. It’s a source of healthy fatty acids and contains vitamin E, known for its antioxidant properties. However, it is calorie-dense, so portion control is advised.
In food manufacturing, natural cocoa butter serves as a critical ingredient in chocolate production. It provides the smooth texture and glossy finish in chocolate bars, truffles, and coatings. In skincare, it’s used as a moisturizer, known for its nourishing and hydrating properties.
Natural Cocoa Butter emits a faint, pleasant chocolate scent. This aroma is less intense than that of cocoa powder, making it a versatile ingredient in both culinary and cosmetic applications.
In culinary applications, cocoa butter contributes to the balance of flavors by providing a creamy texture to chocolate-based products. Its mild taste complements the more robust flavors of cocoa solids and other ingredients.
In skincare, cocoa butter’s creamy texture provides a contrast to the lightweight consistency of lotions and creams. In culinary applications, its smooth, melt-in-the-mouth quality contrasts with the firmness of solid chocolate or other ingredients in recipes.
Cocoa butter is a fundamental ingredient in the production of chocolate, a global delicacy. Its influence is deeply embedded in the traditions of regions where cacao is grown, such as Central and South America, Africa, and parts of Asia.
Cocoa butter is not a common allergen. However, individuals with sensitivities to cocoa may experience allergic reactions. It is also a plant-based fat, making it suitable for vegetarian and vegan diets. When used in skincare products, it’s generally well-tolerated, but individuals with allergies to cocoa or related substances should exercise caution.
Uses in manufacturing
Cocoa butter is a primary ingredient in chocolate-making. It is combined with cocoa solids, sugar, and often milk solids to create various types of chocolate, including dark, milk, and white chocolate. Its high melting point and stable crystalline structure contribute to the smooth texture and glossy finish of chocolate products.
It is used in the production of various confectionery items like truffles, pralines, and chocolate coatings for candies. Cocoa butter provides a smooth mouthfeel and aids in molding chocolates into desired shapes.
Cocoa butter can be used in baking to add a subtle chocolate flavor and enhance the texture of baked goods like cookies, brownies, and cakes. It contributes to a tender crumb and a rich, moist texture.
It is used in the production of dessert items like mousses, ganaches, and chocolate fillings for pastries. Cocoa butter helps create smooth, creamy textures and provides stability to fillings.
Cocoa butter is added to ice cream formulations to enhance the creaminess and mouthfeel. It also contributes to the flavor profile of chocolate-flavored frozen desserts.
It is sometimes used in the production of supplements and nutraceuticals, especially those targeting skin health and wellness.
In savory dishes, especially those with a hint of chocolate, cocoa butter can be used to subtly infuse a rich, chocolate undertone.
It is utilized in the production of dairy-free chocolates, providing a similar creamy texture and mouthfeel as traditional dairy-based chocolates.
Cocoa butter is essential in the tempering process of chocolate, which ensures that the finished product has a smooth, glossy appearance and a satisfying snap when broken.
In specialized baking, cocoa butter can be used as a substitute for regular butter to add a unique flavor and texture profile to recipes.
Main producing countries and Harvest time
Approximately 70% of the world’s cocoa beans come from West Africa, mainly from the Ivory Coast, Ghana, Nigeria and Cameroon.
The Ivory Coast produces cocoa beans all-year-round, producing two harvests: a small-mid crop in April-September and a larger crop harvested from October to March.