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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 ]
A chocolate bar and molten chocolate. Chocolate is made from the cocoa bean, which is a natural source of theobromine. Theobromine is the primary alkaloid found in cocoa and chocolate. Cocoa butter only contains trace amounts of theobromine. There are usually higher concentrations in dark than in milk chocolate.
Cocoa powder contains about 2.1% theobromine by weight, [2] so 14 g (0.5 oz) of raw cocoa contains approximately 0.3 g theobromine. Processed chocolate, in general, has smaller amounts. The amount found in highly refined chocolate candies or sweets (typically 1.4–2.1 g/kg or 40–60 mg/oz) is much lower than that of dark chocolate or ...
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Cocoa (processed cacao) Cacao bean – Fatty seed of Theobroma cacao Chocolate liquor, also known as chocolate mass – Pure cocoa mass in solid or semi-solid form Cocoa butter – Pale-yellow, edible fat extracted from the cocoa bean; Cocoa solids – Mixture remaining after cocoa butter is extracted from cocoa beans
Costco recalled nearly 80,000 pounds of store-brand butter last month because the product's label was missing a key ingredient: milk.
Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. 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 nibs, more properly known as cacao nibs, come from the beans (or seeds) of the cacao tree. The fruit of the tree is the cacao pod; each pod contains about 20 to 50 cacao beans.
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