Cocoa Butter for Chocolate Making

Cocoa butter is the natural fat of the cocoa bean, and the ingredient behind chocolate's melt-in-the-mouth quality. Chocolatiers add it to couverture to increase fluidity for easier enrobing and to boost shine and snap, while pastry chefs use it for a creamy texture in everything from cakes to ice cream.

Which Cocoa Butter Should I Buy?

We stock three: Beurre de Cacao Mycryo powdered cocoa butter, cocoa butter in callets, and Luker Chocolate cocoa butter. Choose the format that suits how you work - callets to weigh and melt, or a fine powder. Our cocoa butters come either refined and deodorised, or natural and undeodorised so the original cocoa flavour remains.

How Do I Use Cocoa Butter?

Stir a little into a thick chocolate to help it flow for enrobing, or mix it into ice cream for a smoother mouthfeel and slower melting rate. It also works in sweet and savoury dishes. Also known as theobroma oil, cocoa butter is a plant-based, non-dairy fat, so it suits vegan and dairy-free recipes too.