High-quality Cocoa Butter

[GlorifiedRice]

Hi,

I bought several bags of food grade cocoa butter and they ruin everything I make with them.

Its THEM not the other ingredients. They all have an acrid sour note. What brand do you all use?

[pastrygirl]

Mycryo  http://a.co/fhqokiX

 

Or I just got a big bag of Felchlin CB chips from Albert Uster.  It's not a fine powder like Mycryo, more like mini chocolate chip size

https://secure.auifinefoods.com/cocoa-products/cocoa-butter-100-grated-7500210000

 

 

[Kerry Beal]

I use the Cacao Barry, Belcolade and I also got a whole bunch of bags of near date Felchlin - it's kind of shavings. A little stronger tasting than the Cacao Barry and Belcolade but not unpleasant in any way. 

 

[keychris]

If you have a bad taste, perhaps it's absorbed water & smells from the air. I don't know if cb can go rancid or not.

[GlorifiedRice]

20 hours ago, pastrygirl said:

Mycryo  http://a.co/fhqokiX

 

Or I just got a big bag of Felchlin CB chips from Albert Uster.  It's not a fine powder like Mycryo, more like mini chocolate chip size

https://secure.auifinefoods.com/cocoa-products/cocoa-butter-100-grated-7500210000

 

 

 

 

The Mycryo website says you can fry steak and chicken in it...huh?

 

Do the Felchin chips have any chocolate flavor?

[Kerry Beal]

35 minutes ago, GlorifiedRice said:

 

The Mycryo website says you can fry steak and chicken in it...huh?

 

Do the Felchin chips have any chocolate flavor?

Felchlin does have flavor 

[pastrygirl]

Yeah, it's weird that Mycryo isn't really aimed at pastry chefs.  I believe it is thoroughly deodorized for that reason.

 

I haven't tasted the Felchlin CB just plain, will have to do that!   I did already use it with some freeze dried raspberries, that was bad form of me to not taste it first   But the raspberry chocolate came out nice.

[keychris]

I have no problem with the flavour for the felchlin chips, I use them for all my cb needs as they're so much cheaper than mycryo

[GlorifiedRice]

1 hour ago, keychris said:

I have no problem with the flavour for the felchlin chips, I use them for all my cb needs as they're so much cheaper than mycryo

 

Know any places that sell small bags?

[keychris]

Sorry, no! I buy the 2.5kg bag and vacuum seal it into smaller packages, around 500g each for long term storage.

[pastrygirl]

1 hour ago, GlorifiedRice said:

 

Know any places that sell small bags?

 

How much do you want?  I could sell you some, PM me to discuss price and shipping. 

[pastrygirl]

I was in the kitchen this morning so got a photo of the Felchlin CB bits.  Teaspoon for scale.  I tasted it too, didn't notice any particular chocolate flavor, just neutral fat.

 

[GlorifiedRice]

I found deodorized cocoa butter cheap on Amazon, I bought some fresher regular CB and deodorized CB.

 

I think the CB I have was too RAW and unprocessed.

 

Now I just need to find a free or cheap or used Chest freezer

[Daniel D]

Has anyone used bulk apothecary for CB? They provided a certificate of analysis to me a few months ago, but I've been skeptical to try it out and haven't needed to order any recently. They have a deodorized kosher food grade product according to the documentation.

[GlorifiedRice]

OMG that old cocoa butter definitely was rancid! I got the new stuff today and Its PERFECT!

Too late to experiment but YIPEE!

[barista]

What can cocoa butter be used for?

[JoNorvelleWalker]

7 minutes ago, barista said:

What can cocoa butter be used for?

 

Suppositories...so says my mother's 1921 nursing text book.  There may also be culinary applications.

 

[chromedome]

7 hours ago, JoNorvelleWalker said:

 

Suppositories...so says my mother's 1921 nursing text book.  There may also be culinary applications.

 

I don't know how many of you watch "Call the Midwife," a British series set in London's East End during the 1950s (I highly recommend it), but there's a similar scene in one episode. One of the younger nursing sisters makes a salad using olive oil for the vinaigrette, and an older nun comments how odd it feels to be eating the medicine. 

[barista]

On 9/18/2017 at 12:04 PM, JoNorvelleWalker said:

 

Suppositories...so says my mother's 1921 nursing text book.  There may also be culinary applications.

 

Ermmm... I'm more keen to know it's culinary applications.

[Jim D.]

7 hours ago, barista said:

Ermmm... I'm more keen to know it's culinary applications.

 

In chocolate-making, it can be used (if necessary) to thin out the chocolate used for making shells or dipping centers. Many ganache recipes call for using it in addition to dark, milk, or white chocolate. It is especially useful in making delicately flavored ganaches where the flavor of the chocolate tends to overwhelm the crucial flavor one wishes to highlight. For example, in a pear ganache, with white chocolate as the medium holding it together and making it firm up, the chocolate (even white) will easily dominate the delicate pear. A relatively small amount of cocoa butter substituted for some of the chocolate will help counteract that problem, since the cocoa butter contributes much less flavor of its own. Too much of it, however, and the texture of the ganache becomes "short" (losing its desired unctuous quality). And finally, if one has an EZtemper machine for making "cocoa butter silk," cocoa butter is the required starting point.

[pastrygirl]

19 hours ago, barista said:

Ermmm... I'm more keen to know it's culinary applications.

 

In addition to what Jim said, it can also be used to make "chocolate" out of other ingredients.  For example, I made a batch of raspberry white chocolate by grinding freeze dried raspberries, sugar, and cocoa butter together.  Regular white chocolate is sugar, dry milk, and cocoa butter.  As long as you temper it, the cocoa butter will add structure to whatever you mix in.

 

You can cook with it like any other fat.  As noted above, the Mycryo fine granulated CB is recommended for high-heat saute-ing in savory cooking.  CB can also be useful when cooking for special diets and vegans.

[Kerry Beal]

22 hours ago, pastrygirl said:

 

In addition to what Jim said, it can also be used to make "chocolate" out of other ingredients.  For example, I made a batch of raspberry white chocolate by grinding freeze dried raspberries, sugar, and cocoa butter together.  Regular white chocolate is sugar, dry milk, and cocoa butter.  As long as you temper it, the cocoa butter will add structure to whatever you mix in.

 

You can cook with it like any other fat.  As noted above, the Mycryo fine granulated CB is recommended for high-heat saute-ing in savory cooking.  CB can also be useful when cooking for special diets and vegans.

I seem to recall a recipe for mousse using Mycryo when it was first being marketed.

[barista]

Thanks for your replies!