Cocoa butter is obtained from whole cocoa beans. For use in chocolate manufacture, the beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs.
About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids.
Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.
Cocoa butter contains a high proportion of saturated fats as well as monounsaturated oleic acid, which typically occurs in each triglyceride
Some food manufacturers substitute less expensive materials such as vegetable oils and fats in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content
Cocoa butter is becoming increasingly costly.Substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.
Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, and dark chocolate). This application continues to dominate consumption of cocoa butter.
Pharmaceutical companies use cocoa butter’s physical properties extensively
As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories
Cocoa powder is one of the world’s favorite ingredients and has an important impact on the taste, texture and visual appeal of chocolate-flavored products. Our customers need a reliable partner for such a crucial ingredient.
With specialists at every stage in the production process – from farm to factory – Latamarko Cocoa & Chocolate can craft cocoa powders according to specific desires for a wide range of applications including confectionery, bakery, cereals, desserts, dry mixes, dairy and ice cream.
We are producer as well as distributor . from 25kg packages to 100gr end users bags , you can find all in our brand