COCOA BUTTER IS THE BASIS OF TRUE CHOCOLATE
The main ingredient in the manufacture of world confectionery masterpieces is cocoa butter. Thanks to it, chocolate turns from a liquid hot delicacy into a hard bar and acquires the look and taste that attracts everyone so much.
It’s natural fat, which does not contain any additives. It is made from the seeds of cocoa beans growing on a chocolate tree, which is native to South America (now the origin of cocoa butter is divided into Asian, African, American).
A relatively new product in the history of mankind quickly gained recognition. Indeed, only at the beginning of the 19th century, after the invention of the press, they learned how to extract it. And even later, scientists discovered the valuable qualities of natural cocoa butter, which has more than 300 medicinal and beneficial properties.
Scientists claim that natural cocoa butter works wonders for the human body. Knowledge of the properties, composition, and methods of application of the product is very interesting and, of course, will be useful in everyday life, because experts strongly recommend using it on a regular basis.
Natural cocoa butter is known for its characteristic light yellow, creamy color, milk aroma with a chocolate note. The usual texture of the product is hard and brittle, melting easily at temperatures above 32 °C. The butter melts completely and quickly, in contact with the human body, as well as in the mouth, without leaving a waxy aftertaste.
Cocoa butter is the most valuable and important component of cocoa beans. It is essentially a mixture of fatty acids. Saturated fat is 57-64%, unsaturated fat is 46-33%.