Cacao Barry Deodorized Cocoa Butter Easymelt — 3 kg

Pure cocoa butter, pressed from roasted whole cocoa beans and deodorised so it carries no colour and no taste of its own. In pistol form, so it melts evenly and you can weigh what you need without chipping at a block.

Cocoa butter is the tool you reach for when a chocolate is nearly right but not quite fluid enough. Adding 1–2% by weight thins a couverture noticeably without changing its flavour — the standard fix when a recipe needs a thinner coat than the chocolate naturally gives.

The other job it does

Deodorised cocoa butter is the carrier for colour work. Cocoa-butter colourings are mixed into it, tempered, and sprayed or brushed into moulds. Because it is neutral, the pigment reads true and the flavour of the finished piece is unaffected.

Working notes

• Composition: 100% cocoa butter, deodorised
• Colour: neutral, pale ivory
• Taste: neutral
• Format: 3 kg bucket, pistols
• Melting point: approximately 34°C

How to use it

Adjusting fluidity: melt separately, then stir 1–2% by weight into tempered chocolate. Add gradually — it is easier to thin further than to thicken back.

Colour work: melt to 45°C, mix in cocoa-butter colouring, cool to 28–29°C, then apply. It tempers like chocolate and needs the same discipline.

Ganache and mousse: a small addition improves set and mouthfeel without adding cocoa solids.

Storage

Sealed, 12–20°C, dry and away from light and strong odours. Cocoa butter picks up surrounding smells readily.

Supplied by Antalia Wholesale, authorized Canadian distributor of the Barry Callebaut Group.