Organic Cocoa Butter Wafers 100%
Our organic cocoa butter wafers 100%, also called theobroma oil is one of the most expensive natural fats. This is due to its unique melting behavior. Cocoa butter has a much narrower melting range than any other fat. This quality is fundamental to chocolate. Chocolate should be hard, even in hot weather and it should not stick to the fingers. At room temperature, about 70% of the triacylglycerols in cocoa butter are solid. On eating, the cocoa butter in the chocolate should melt completely in the mouth and cause a pleasant taste sensation due to the consumed melting enthalpy.
Our organic cocoa butter can be used in a variety of recipes as well as numerous beauty products. Praised for its high quality fatty acids, cocoa butter is used in premium hydrating creams and lip balms.
What is the difference between Cocoa Paste, Cocoa Nibs, and Cocoa Butter?
- Cocoa paste is simply roasted cocoa beans ground up in a paste. Also called cocoa liquor or cocoa mass it is the basic ingredient to make chocolate. Cocoa paste contains about 40-50% cocoa butter.
- Cocao nibs are small pieces of roasted cocoa beans. Their contents is the same as paste it is just in a different format
- Cocoa butter is just the fat separated from the paste.
What are the different chocolate shapes?
- With premium chocolate comes specialized chocolate depending on the intended use.
- Chocolate chips are intended for baking inside dough such as cookies, muffins, pancakes, etc. Chips dry out if melted in open air, as they were not designed to be melted.
- Chocolate wafers or drops are made to be melted into molds, bars, etc. Their shape make them easy to melt and their composition is designed for that purpose. If you want to try to make your own gourmet chocolate, these are the way to go.
- Chocolate couverture blocks are as the name implies blocks to be melted. You can always eat is as a giant chocolate bar, we won't judge. Some people genuinely like the texture of chunks. Couverture chocolate as the French word implies is formulated to cover things. This chocolate is what you want to use for chocolate fondue, chocolate covered fruits and nuts, etc. It is very malleable and wont crack even if is very thin over a product.
- Nothing beats vacuum sealing for freshness.
- Store below 15°C and < 65% humidity.
- Store in the dark as light degrades flavors.
- Mason jars make great storage containers.
- Can be frozen to prolong shelf life.