Beverage
Butter
Cocoa butter is the pale hard fat pressed from cocoa liquor—nearly neutral when deodorised, gently chocolate-scented when natural. It melts near body temperature, giving chocolate its snap and clean melt. Confectioners use it to thin chocolate and set coatings. White chocolate relies on cocoa butter with sugar and milk solids. Melt gently over low heat. Store cool and sealed against rancidity.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 5.01 mg
- Salt 0.01 g
- Total Carbohydrate 8.73 g
- Dietary Fibre 0 g
- Total Sugars 7.69 g
- Complex / starch 0 g
- Protein 0.51 g
- Water 87.8 g
- Energy 39.2 kcal
- Water 87.8 g
- Carbohydrates 8.73 g
- Sugars 7.69 g
- Protein 0.51 g
- Fat 0.1 g
- Vitamins 20.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.05 mg
- Vitamin K 0.2 µg
- Minerals 355 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.53 · vitamin-b5-pantothenic-acid: 0.1 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 2 · vitamin-e: 0.05 · vitamin-k: 0.2 ·
Minerals
Butter of Cocoa: composition reflects this culinary part relative to the whole ingredient.
History
Compound butters and nut butters extended the butter idea beyond dairy alone.