Cocoa butter

Cocoa butter is a natural fat extracted from the seeds of the cocoa bean, the same fruit from which chocolate is obtained. It appears as a solid substance at room temperature, with a yellowish color and a delicate cocoa aroma. In cooking, cocoa butter is highly valued for its ability to provide texture and smoothness to sweet and savory preparations, as well as for its melting point close to body temperature, which allows it to dissolve quickly in the mouth.

The origin of cocoa butter lies in the tropical regions of Central and South America, where cocoa is an ancestral crop. Currently, its production extends to countries such as Ghana, Ivory Coast, and some Latin American countries. The butter is obtained after pressing the fermented and roasted seeds, separating the fat from the cocoa solids.

Among its notable properties are its high content of natural antioxidants, which helps preserve the freshness of food and provides benefits for the skin in cosmetics. Additionally, it is a healthy fat, rich in saturated and monounsaturated fatty acids that provide energy without generating strong or unwanted flavors in recipes.

In different Spanish-speaking countries, cocoa butter may also be known as cocoa fat or simply as cocoa butter. Although the term "manteca" can cause confusion with animal or vegetable fats, in the specific culinary context of confectionery and chocolate, it always refers to this natural fat from cocoa.