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Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. [2] Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature.
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [1] [3] Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4] Native to the tropics of the Americas, the largest producer of cocoa beans in 2018 was Ivory Coast, at
The cocoa bean, also known simply as cocoa (/ ˈkoʊ.koʊ /) or cacao (/ kəˈkaʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest. They are the basis of ...
In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to the chocolatier Domingo Ghirardelli. [1] The Broma process involves hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the butter to drip off the beans, where it is collected. [2]
Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed ...
Dark chocolate. Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate. [1][2] Dark chocolate, above white and milk chocolate, is valued for claimed, albeit unsupported health benefits and for being a sophisticated choice ...
White. White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. It is made of sugar, milk, and cocoa butter, which has been extracted from the cocoa liquor. It is pale ivory colored, and lacks many of the compounds found in milk and dark chocolates.
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