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Katrina Verkamp posted an update
Level:
Scoolinar
About the chocotejas, Can I substitute cocoa butter with cow butter?
Sol Damiani, Sussan Estela Olaya and Katrina Verkamp4 Comments-
Level:
Scoolinary Team
Thank you for your question, Katrina, it’s very interesting.
While butter from cows has a delicious flavor and is commonly used in many recipes, it’s not the best option to replace cocoa butter in chocotejas or bonbons, especially if you need it for painting or adding texture to the chocolate shells.
Cow’s butter has a lower melting point and contains water, which would affect the texture and shiny finish of the chocolate. However, you can use it in other types of fillings or coatings to add a creamy and rich flavor.
We hope this information is helpful.
Best regards.
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Level:
Scoolinar
@undefined lol, I basically wrote the same thing as you then saw your response. 🙂
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Level:
Scoolinar
Hi, although butter is usually around 80-82% fat it does contain 16-17% water, while cocoa butter is 100% fat so it can easily blend with chocolate. Butter will cause an unstable mixture and will not be shiny but appear greasy. Also, the melting point for cocoa butter is higher meaning it will be more stable at warmer room temperatures. Finally besides texture and stability issues, cocoa butter has a neutral flavor but butter has a distinct flavor.
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Level:
Scoolinary Team
Hi Katrina ☺ I hope Ryan’s and Sussan’s answers helped you. Please feel free to share all your questions on our Q&A Section of this Community so it’s easier for you to find next time in case you have to check some info.
https://www.scoolinary.com/forums/forum/askaquestion
Have a great day and good luck with those chocotejas!
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