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Dec 26, 2009, 1:48pm

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Chocolate Alchemy ForumThe Art and Science of Homemade Chocolate :: General :: Small Scale Chocolate Business :: Do I have to use Cocoa butter?
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AuthorTopic: Do I have to use Cocoa butter? (Read 118 times)
donut
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Do I have to use Cocoa butter?
« Thread Started on Nov 6, 2009, 4:42pm »		[Quote]
I am in Costa Rica and really can't get Cocoa Butter off the shelf. I have great access to beans obviously so I am wondering if there is any reason for using nibs exclusively in recipies without the butter. What will I be missing?

Also, what would be a fairly easy way to produce the Cocoa Butter in small amounts.
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Sebastian
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Re: Do I have to use Cocoa butter?
« Reply #1 on Nov 6, 2009, 8:25pm »		[Quote]
There are lots of cocoa butter producers in costa rica. Try the Cortez Hermanos to start with....

And no, you don't need to add cocoa butter if you're doing a high liquor (> 60%, no milk powder added) chocolate..
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Re: Do I have to use Cocoa butter?
« Reply #2 on Nov 8, 2009, 2:57pm »		[Quote]
I would be interested in making my own cacao butter. Anyone have a good method to make cacao butter on a small scale (ie at home)?
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Chocoprisma
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Re: Do I have to use Cocoa butter?
« Reply #3 on Dec 20, 2009, 11:37am »		[Quote]
I make my own cocoa butter from cocoa liquor with a press I had made in a local workshop here in Costa Rica. Cocoa butter can easily be bought in Costa Rica e.g. from Costa Rican Cocoa Products in Curridabat, but it is VERY expensive compared to all the other ingredients (about $20/kg). If you want to make milk chocolate you need to add cocoa butter or some other vegetable fats, but I don't know where they can be obtained. Possibly the flavour would not be so good anyway. Homemade cocoa butter is delicious and has the additional advantage of the additional production of cocoa powder which is really excellent in cakes, brownies, icecream etc etc.
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