Also known as Theobroma oil, cocoa butter is a pale yellow vegetable fat that is derived from the cocoa bean. The process is quite interesting. The beans are first fermented, then roasted and finally separated from their shells. After that process, about 54-58% of the remaining product is pure cocoa butter. Chocolate liquor is then pressed to separate the butter from the cocoa solids. After this process the butter is usually deodorized to remove some of the strong taste which is often undesirable.
Benefits of cocoa butter: Well, for starter's it is the primary ingredient in the commercial production of both white and milk chocolate and we all know how important chocolate is to our lives. In fact, chocolate production pretty much dominates the consumption of cocoa butter and really drives the price on this tasty commodity.
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