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Post by socnorb55 on Jun 17, 2022 20:29:01 GMT -5
Hello. This is a random question but I am very new to chocolate making and have a hypothetical question in an effort to learn more.
When butter is melted and continually heated it will brown and develop more roasted and nutty flavors. I am curious if cocoa butter does the same thing or, if because it is missing the solids (and thus the sugars) like butter, it will not brown.
Additionally, if browning cocoa butter is possible, could this product be added to a white chocolate recipe and still behave the same as unaltered cocoa butter in tempering and behavior.
Any help would be greatly appreciated. Thank you.
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Post by soseattle on Jun 17, 2022 21:08:32 GMT -5
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Post by Ben on Jun 20, 2022 16:53:07 GMT -5
Since cocoa butter is just pure fat, there's nothing to caramelize, so it won't brown. I'm not sure why we call it cocoa butter instead of cocoa oil or cocoa fat, which seem a little more accurate.
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Post by tomotter on Jun 23, 2022 4:57:33 GMT -5
Since cocoa butter is just pure fat, there's nothing to caramelize, so it won't brown. I'm not sure why we call it cocoa butter instead of cocoa oil or cocoa fat, which seem a little more accurate. agree, I was wondering about the calling too.
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