Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cocoa Butter


Recommended Posts

Help! I'm trying to locate a source for cocoa butter. I've checked the local Trader Joes and Whole Foods, and they do not carry it. Is cocoa butter an item that needs to be ordered from a speciality store? Thanks!

"The world is mud-luscious and puddle-wonderful"

- e e cummings

Link to comment
Share on other sites

Help!  I'm trying to locate a source for cocoa butter.  I've checked the local Trader Joes and Whole Foods, and they do not carry it.  Is cocoa butter an item that needs to be ordered from a speciality store?  Thanks!

Cocoa butter is often a bit hard to track down. It also isn't cheap. This is the reason why so many chocolate manufacturers add soy lecithin -- it allows you to make chocolate without having to add as much (if any) additional cocoa butter.

Here are a couple of resources:

Chef Shop has it in granules which are very handy to work with:


Albert Uster Imports ( http://www.auiswiss.com/ ) has cocoa butter as well. It is a bit hard to find in their store but in the end, it costs $46 for 5.5 lbs which works out to about $8.00/lb.

Hope this helps,


Amano Artisan Chocolate


Link to comment
Share on other sites

a regular health food store will carry it in pint jars

right next to the coconut oil

and palm oil ....most old fashioned Health food markets and coops have it

Edited by hummingbirdkiss (log)
why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?


Link to comment
Share on other sites

  • 4 months later...

I thought I read somewhere that cocoa butter had an "indefinite" shelf life if stored properly. Recently, however, I was adding some cocoa butter to some chocolate I was tempering and the cocoa butter seemed to have a slightly "off" smell to me. Anyone know how long cocoa butter will keep?

Link to comment
Share on other sites

The shelf-life is not unlimited. And really, it just depends on how well it was stored away from light and moisture and heat.

I'd say, at least a year under normal conditions but probably not much longer.

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Link to comment
Share on other sites

  • 10 months later...
Not really a where question, but more of a how question...

How much cocoa butter do you use when trying to cut back chocolate.  I want to use some white chocolate for enrobing certain truffles, but it is way too thick to be workable.

Start by adding about 5% by weight, then adjusting as necessary.

Link to comment
Share on other sites

  • 6 years later...

What's the difference between liquid cocoa butter (at room temp),  blocks, and mycryo in terms of use/application?


I understand that mycryo is deodourised but that's pretty much it.


Link to comment
Share on other sites

Mycryo is very high in beta crystals, when it's in the powder form. Generally, it's used like a 'seed' when tempering whereas liquid cocoa butter may or may not be in temper and a block of cocoa butter is in temper but might fall out of temper when melted depending on how it's handled.


If you are trying to spray chocolate, mycryo is a good choice for making it a little thinner because it also pretty much guarantees a good snappy result. It's expensive to use alone or in large volume, though.

Link to comment
Share on other sites


  • Similar Content

    • By KTM
      Hello friends,
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
      I also noticed the manual is pretty light on operational procedures. 
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Mary - Rookie
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...