Properties of cocoa butter

Cocoa butter is the term for the triglyceride mixture obtained from cocoa beans. Cocoa butter is obtained by pressing the ground cocoa bean kernels.

Cocoa butter depending on it source may vary in composition and hardness characteristics. During processing, the crystallization events dramatically affect the rheological properties of the product which in turn, influence the viscosity, demolding, snap, surface gloss and desired melting characteristics of the final molded bar.

Although the properties of coca butter include a pleasant aroma and flavor, its melting behavior and texture at different temperatures distinguish this fat and provide its added value. The melting of cocoa butter takes place over a narrow temperature range, from around 27 to 33 °C. This melting behavior makes cocoa butter ideal for confectionery applications.

And added benefit that cocoa butter provides is oxidative stability, which contributes to extended shelf life for foods.

Cocoa butter generally acts as the continuous phase in chocolate, supporting the nonfat ingredients. Thus, the properties of the chocolate - relatively hard and brittle at room temperature yet melting rapidly in the mouth - are greatly dependent on the properties of the cocoa butter itself.
Properties of cocoa butter