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pastrygirl

pastrygirl

Here’s a cocoa butter curiosity- this bottle of gold cb had been on its side in the melter for a while, I turned the melter off overnight, this morning there is a solid layer with all the color and clear CB that has separated out and is liquid at 72f. Separation happens, but I’ve never seen CB liquid at room temp. What’s up with that? 

 

IMG_3246.thumb.jpeg.5b07ff1825e59b99e24edfa19bd2a661.jpeg

ill  melt it down, shake it up, and assume its fine, but have I accidentally discovered form 7 of cocoa butter crystals?  Or form zero since it’s not crystallized? 🤪

pastrygirl

pastrygirl

Here’s a cocoa butter curiosity- this bottle of gold cb had been on its side in the melter for a while, I turned the melter off overnight, this morning there is a solid layer with all the color and clear CB that has separated out and is liquid at 72f. Separation happens, but I’ve never seen CB liquid at room temp. What’s up with that? IMG_3246.thumb.jpeg.5b07ff1825e59b99e24edfa19bd2a661.jpeg

ill  melt it down, shake it up, and assume its fine, but have I accidentally discovered form 7 of cocoa butter crystals?  Or form zero since it’s not crystallized? 🤪

pastrygirl

pastrygirl

Here’s a cocoa butter curiosity- this bottle of gold cb had been on its side in the melter for a while, I turned the melter off overnight, this morning there is a solid layer with all the color and clear CB that has separated out and is liquid at 72f. Separation happens, but I’ve never seen CB liquid at room temp. What’s up with that? IMG_3246.thumb.jpeg.5b07ff1825e59b99e24edfa19bd2a661.jpeg
 

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