When you separate
the cocoa butter from the cocoa solids, you get the good bit without the fat.
you can simply remove
the cocoa butter from the recipe or 2.
I get organic amazing
cocoa butter from Amazon.
Most commercially made chocolate contains lecithin, an emulsifying agent that prevents
cocoa butter from separating from cocoa solids and milk (in milk chocolate recipes), stabilizing the cocoa solids.
Not exact matches
Standard chocolate KitKats are made
from a blend of
cocoa liquor, milk and
cocoa butter, and the colored varieties are produced using natural food dyes.
To compensate, St. John and his team will add more
cocoa butter to the mix — something that may ultimately increase the bar's calorie count
from 210 to 220.
The best price I have found for
cocoa butter is
from bulkapothecary.com.
looking at the ingredients it contains
cocoa mass, sugar,
cocoa butter, emulsifier (322
from soy), vanilla extract it does say may contain gluten cereals, milk, peanuts and tree nuts but i'm assuming that's just to cover themselves?!
When the
butter and water boil, remove
from heat and whisk in the
cocoa powder.
1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml almond milk 1/8 cup
cocoa powder (18.5 g) 2 tbsp (32g) cashew
butter (I used this 100 % cashew one
from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)
I ordered
from Puritan and got Now brand
cocoa butter and Shea
butter.
Ingredients: sugar,
cocoa mass,
cocoa butter, emulsifier (322
from soy), vanilla extract.
Cocoa butter is extracted
from the oils of the
cocoa bean, which is loaded with...
Highest - quality
cocoa butter, whole milk powder, and exotic vanilla blend together in creamy, sweet baking chips, perfect for making everything
from chocolate chip cookies to triple chocolate blondies the possibilities are endlessly irresistible.
Chocolate stout cake slightly adapted
from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted
butter, room temperature, chopped 75g
cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
:D Milky Way and chocolate chip cookies slightly adapted
from the oh, so delicious A Passion for Baking 185g unsalted
butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 %
cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
;)
Cocoa - marzipan pound cake slightly adapted
from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process
cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted
butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
From other tutorials I think
cocoa butter also helps stabalize, its pretty solid even at warm temps, but unsure how well
However, a higher cacao percentage does mean a more intense chocolate flavour due its greater chocolate liquor content - except in the case of white chocolate where the cacao content is solely derived
from cocoa butter.
Really simple brownies slightly adapted
from here 150g dark chocolate, finely chopped or in chips — I used one with 53 %
cocoa solids 3/4 cup (170g) unsalted
butter, room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened
cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
Once the
butter is browned, remove the saucepan
from the heat and stir in the granulated sugar,
cocoa powder, vanilla extract and water.
INGREDIENTS 2T virgin coconut oil 2T raw coconut
butter 1T cashew / almond
butter 4T organic, fair - trade
cocoa (I buy
cocoa and nibs in bulk
from cocoasupply.com but if you don't want...
For warmer temperatures and summertime, I think I'll be tweaking this with
cocoa or shea
butter to keep it
from melting.
Cinnamon - chocolate fruit mince tarts slightly adapted
from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 %
cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
The fudgy flavor comes
from using
butter and
cocoa powder, then adding chocolate chips to the batter.
White baking chips or candy coating made
from hydrogenated oils rather than
cocoa butter will NOT work in this recipe.
Chock - full of chocolate chip cookies
from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 %
cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
The Cacao Bean is the dried and fully fermented seed of the Theobroma Cacao tree
from which
cocoa solids and
cocoa butter are extracted.
-- 75 g almond — 75 g hazelnut — 150 g chocolate (70 %
cocoa content)-- 125 g soft
butter — 50 g cane sugar — 3 organic eggs, separating the white parts
from the yolks — pinch of salt — 1 vanilla bean, split and seeded (this wasn't in the recipe I added as an extra)
Then I've added frozen organic raspberries (
from Target), some vanilla extract and a little stevia which both add sweetness and flavor without sugar or artificial ingredients, raw cacao powder (or you could use
cocoa powder), a handful of raw almonds (or almond
butter would work just fine), and that's it!
Hot
cocoa is made
from cocoa powder, therefor it doesn't have the
cocoa butter in it and hot chocolate is made
from chocolate (which contains both the
cocoa and
cocoa butter).
100 % of our chocolate ingredients are pure
from nature: pure vanilla, pure
cocoa butter, whole cane sugar, whole Muscavado sugar, Agave nectar, real
butter, real cream and natural sea salt.
Bean - to - bar chocolate is made simply
from whole cacao beans, sugar and maybe a touch of
cocoa butter.
1/2 cup of all - purpose flour (King Arthur) 1/4 cup of whole wheat flour (King Arthur) 1/3 cup of dark
cocoa powder 1/2 tsp of baking powder 1/4 tsp of salt 3 oz of dark chocolate (chopped) 3 tbl of
butter 1/4 cup of brown sugar 1/4 cup sugar Zest of one orange 2 tablespoon of Chobani (vanilla) 2 eggs 1 teaspoon of orange juice (
from the orange you zested) 1 teaspoon vanilla extract
Our organic mocha almond
butter is made with organic almonds fresh
from California along with organic fair trade coffee (Higher Grounds), organic
cocoa powder and Chia, Hemp and Flax seeds to increase the health benefits.
If you are starting with blanched almonds (whole, pieces, whatever), you will absolutely need to run those through the food processor with the powdered sugar and
cocoa powder (the powdered ingredients help to keep the almonds
from turning into almond
butter, too).
Upside down pear chocolate cake slightly adapted
from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted
butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cak
butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch
cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature
Butter a 23 cm (9in) round cak
Butter a 23 cm (9in) round cake pan.
Nothing in this Paleo - friendly, vegan bar will distract your tastebuds
from the pure chocolatey goodness — it's made solely using organic, fair trade cacao and
cocoa butter, unrefined organic coconut sugar, and just an accent of caramel for a pure taste that's neither too bitter nor too sweet.
This smoothie is packed with goodness — protein
from Silk organic soy milk, peanut
butter, and oats, potassium
from the bananas, and deliciously rich
cocoa.
Remove
from heat and add the peanut
butter and
cocoa and stir until combined.
Organic Natural
Cocoa / Cacao Powder — Our natural
cocoa / cacao powder
from roasted
cocoa beans, with a lower fat /
cocoa butter content of 10 - 12 % adds a wonderful
cocoa aroma and flavour and is rich in antioxidants, magnesium and oleic acid.
Can't remember the measurements I thought worked best on top of my head, but have it written down at home if this is of interest... (Cashew nut
butter you can get
from health food shops)-- you can even add
cocoa powder for a very rich chocolate ice cream...
They are very firm, you you might need to melt them with a liquid oil like jojoba or sweet almond to keep them
from being too firm (1/3 liquid and 2/3 shea or
cocoa butter is about right).
Well, both raw cacao (available as powder,
butter or nibs) and
cocoa are made
from the cacao bean, but are the result of very different routes to the grocery store shelf... and have very different nutritional values!
I made this recipe tonight and I doubled it, I added two bags of the prunes and 2 cups of peanut
butter it's called better than peanut
butter its
from Trader Joe's its like a lower fat peanut
butter and I added one cup of
cocoa powder my food processor almost broke trying to mix this recipe up!
Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp
cocoa powder 1/2 cup melted
butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3
butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate
from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup
Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3
Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.
Valrhona's Ivoire white baking chocolate has just the right amount of
cocoa butter for this spread
from F&W's Justin Chapple.
Ingredients 2 1/2 cups granulated sugar 1/4 cup
cocoa powder 1 cup evaporated milk (
from a can) 1 tablespoon light corn syrup 1/2 cup unsalted
butter, divided 1/2 cup peanut
butter 2 tsp vanilla extract
The cacao
butter is purely fat
from the cacao bean and therefore does not contain any caffeine, which is in the
cocoa powder component of chocolate!
Our organic raw cacao
butter is ethically sourced and comes
from the same plantations and Nacional Arriba
cocoa beans as our organic raw cacao powder.