Baking With Cocoa Butter

isa

3,236
11
Joined Apr 4, 2000
Having finally found cocoa butter I'm wondering if it can be used in place of regular butter in things like chocolate cake. Would it make it more chocolatey? Or mess the cake?
 
2,938
11
Joined Mar 4, 2000
It won't make your cake more chocolatey, and the butter contains components (besides fat) essential to the cake formula (such as water and dairy solids), that aren't present in cocoa butter. Anyway, the flavor of butter is so wonderful; why remove it from the recipe?
 

isa

3,236
11
Joined Apr 4, 2000
You have a point Momo. Butter does taste good. I just thought it would enhance the chocolate experience. I was so surprise by the taste of the coca butter, it's so chocolatey, that I temped to use it in everything....


Thanks for straightening me out!



P.S. How about using coca butter on toasts?:D
 
252
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Joined Jul 23, 2002
cocoa butter is not even remotely close to dairy butter

my arm was broken yesturday so someone else will have to help you clarify that.
jon
 
799
12
Joined Feb 21, 2001
Cocoa butter exists only as a solid, or a liquid. I don't think you could soften it to cream it.
 

isa

3,236
11
Joined Apr 4, 2000
I never even thought of the creaming, just of the taste of it.

I did read somewhere that it is a good idea to paint melted coca butter on a pre baked tart shell if you intend to fill it with a moist filling. It will prevent sogginess. Has anyone ever tried this?

Thanks for the information guys.


What would I do without all of your help! :confused:
 
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