Cocoa butter is made from cocoa beans. Actually, one of the most delicious desserts in the world – chocolate is produced with the help of it.
Debra Rose Wilson reports on healthline.com:
The butter is a healthy and stable oil consisting of 57-64% saturated fat. That makes it an acceptable cooking oil. Naturally, it is solid at room temperature and must be melted for usage.
This amazing butter has a fantastic smell so it is widely used in cooking as a healthy butter substitute. But the sphere of its usage does not end in the kitchen. It is used in cosmetology, perfumery, traditional and alternative medicine.
Cocoa butter as butter substitute
In fact, the demand for the product is growing. No wonder, because it is impossible to imagine chocolate, all sorts of sweets, bars, cakes without it. This kind of butter makes hot chocolate tender and nourishing, it is added to some coffees and desserts as well.
How can we substitute the usual butter by the cocoa one?
The chemical composition of Cocoa butter
Considering the content of nutrients in the butter, we can note a relatively small number of vitamins. The usual for oils vitamins D, A, and E are found only in trace amounts. Of course, these vitamins do not have a particularly beneficial effect in such small quantities.
The basis of cocoa butter is fatty acids – stearic, oleic, and also palmitic and linoleic.
Conclusion: What you need to remember