Cocoa Butter

Over half of the cured, dried podsweight is mad up of fat, thistotal fluctuates with thedifferent varieties and thegrowing conditions. This fat iscalled cacao butter or cocoabutter, what is left are thesolids that are called cocoa.Because of its many uses, cocoabutter is a highly valuablecommodity; it is used for makingchocolate but is also used incosmetics and pharmaceuticals.Cocoa butter has the addedqualities of a melting point thatis slightly lower than the humanbody temperature and takes a verylong time to go bad.http://designsens.com/home-organization/The intentions of the manufacturerhave a great deal to do with thequality of chocolate Wedding Dresses 2013, if the goalis fine chocolate, it will containup to 70 percent cacao solids. Inaddition, other quality chocolatethat is being processed will beadded to it. Otherwise what isprovided is what is called junkchocolate which contains about 15% cacao solids.http://designsens.com/home-organization/Cookbooks in the 18th and 19thcenturies warned us of additionsmade to chocolate to replace thecacao solids, these included brickdust and red lead. Cheaper sweetalmond oil, lard and even marrowwere used as substitutions for thecocoa butter, while the qualitycocoa butter was sold elsewhere.We can be assured that there is nobrick dust or red lead in thechocolate we buy today!Along with the fat the cacao beancontains protein and starch, butthe percentage of these are lessthan 10 percent by weight.http://designsens.com/home-organization/White chocolate is made out ofcacao butter only and has no cacaosolids, in the United States ithad to go by the name "whiteconfectionary coating" because itdid not meet the requirements forbeing chocolate. White chocolatedoes not have the shelf life ofdark chocolate, and it also tendsto pick up flavors from things itis stored around.Thank you,http://designsens.com/home-organization/ Evening Dresses