There are many kinds of oils, but cacao butter is the one that has recently been touted for its beauty and health benefits.
Some people may think, “Chocolate? Some people may think, “Chocolate?
It is not often seen in supermarkets, so it may not be easy to imagine what it is.
Also, even if cacao butter is mentioned in a recipe for a cake or pastry, some people may think, “I don’t have it on hand! Can’t I just use regular butter?” or “Can’t I use regular butter?
Oh no!!! I don’t have cocoa butter. What shall I do…
Therefore, we would like to introduce “Recommended Substitutes for Cacao Butter.”
Please refer to this page if you need help with obtaining cacao butter.
What is cocoa butter? Characteristics and points to consider when choosing a substitute
The raw material for cacao butter is the cacao bean, used to make white chocolate.
Cacao butter is made by fermenting cacao beans, drying, crushing, and removing the skin to make cacao nibs. The cacao nibs are then roasted and pressed to produce cacao mass, from which the fat content is extracted to make cacao butter.
Cacao butter is the raw material for white chocolate, so even though it is named “cacao,” it is cream-colored.
(*There is also cocoa butter with a similar name, but there is no exact difference, and it can be considered almost the same thing.)
Cocoa butter has the following characteristics.
Characteristics of cocoa butter
Melts at 30-35℃
Cacao butter is a solid fat, but it has a low melting point and melts at 30-35℃, so it melts naturally in hand. This temperature is the key to chocolate melting in the mouth after its crispy texture.
Cacao beans do not smell as they are, but when they are fermented and dried, a sweet aroma peculiar to chocolate is produced. However, although the aroma is sweet, cacao butter does not taste sweet. Remember that the name tends to make people think of chocolate-flavored butter.
When choosing a substitute in food, we recommend a fat that is not peculiar in taste and has a good aroma!
two best substitutes for cacao butter
Substitute for cacao butter: Coconut oil
Coconut oil can be used in place of cocoa butter.
Coconut oil is liquid but solidifies when cooled and has a sweet aroma, making it a perfect substitute.
It is also more readily available and less expensive than cacao butter.
What you need to prepare
- Coconut oil
- Brown sugar or light brown sugar
- Cocoa powder
How to use
To substitute cocoa butter, mix six tablespoons of coconut oil with eight tablespoons of brown or brown sugar and four tablespoons of cocoa powder.
Line a mold with a cookie sheet, pour the mixture into the mold and refrigerate until ready to use.
Coconut oil can be stored for a long time, but since it is homemade, make only the amount you use or use immediately after making it.
Substitute for cacao butter: Unsalted butter
If coconut oil is not available, unsalted butter can be substituted.
Unsalted butter is also fat and as soft as cocoa butter, so that it can be similar in texture.
Keep in mind that it only lasts for a short time, and the flavor is very different, so keep that in mind when using it.
What you need to prepare
- Unsalted butter
- Cocoa powder
How to use
Unsalted butter melts slightly higher than cocoa butter, so bring it to room temperature if you want it smooth.
Cocoa powder should be added as needed for the cocoa flavor.
Since they do not keep well for long, eat them as soon as possible after making the pastries.
Cautions and unsuitable substitutes
When using substitutes for cocoa butter, keep the following in mind.
Substitutes have different flavors
After all, substitutes are not as flavorful or rich as real cocoa butter.
Cacao butter has a smooth, rich, sweet flavor that is difficult to produce with coconut oil or unsalted butter.
Therefore, you may find it lacking compared to sweets made with real cacao butter.
It does not last long
Unsalted butter does not keep well for a long time, so if it is used for pastries, whether cakes or baked goods, it must be eaten immediately after cooking.
Chocolate is not a suitable substitute
Chocolate is not a suitable substitute for cacao butter.
Although it can be used in chocolate cake, cacao butter has no sweet or chocolate flavor to begin with.
Chocolate also contains sugar and milk fat, which makes it much sweeter.
Therefore, if a recipe for a pastry other than chocolate cake calls for cocoa butter, using chocolate as a substitute will result in a completely different product.
- Cocoa butter is made from cocoa beans.
- There is no significant difference between cocoa butter and cocoa butter as the raw materials are the same.
- Cacao butter has a sweet aroma and anti-aging and moisturizing effects.
- Cacao butter has a sweet aroma but does not taste sweet.
- Coconut oil and unsalted butter can be used as substitutes for cocoa butter when it is used for food.
- Unsalted butter does not last long, so it should be eaten as soon as possible after baking.
- Chocolate cannot be used as a substitute for cocoa butter in some recipes.