Cocoa butter spray 250ml

Cocoa butter is a healthy alternative to animal fats, with comparable properties. It's ideal for those seeking a high-nutrient substitute without sacrificing flavor.

The fats it is made up of are 60% saturated, 35-40% monounsaturated and 2% polyunsaturated, but it has the advantage of not containing trans or hydrogenated fats.

Although there are some saturated fats, the main component is stearic acid , a medium-chain saturated fatty acid.

How to use:
Ideal for the production of baked and non-baked confectionery products: biscuits, shortcrust pastry, croissants, puff pastries, leavened products, whipped cream, pralines, and ice cream. It can also be used in cooking: frying, creaming, and pan-frying. Cocoa butter is also excellent for altering the technological/sensory characteristics of chocolate ( melting temperature , flavor, texture, appearance), for greasingmolds , and for waterproofing highly hygroscopic* ingredients such as sugar (snowdrop sugar), puffed rice, meringues, biscuits, and chopped nougat.

*As you well know, if you prepare a baked product or a semifreddo and apply an ingredient that you want to remain crunchy on the surface or in the creams, either you consume this preparation immediately or else in a short time the moisture migrates inside the "crunchy" ingredient and makes it soft .
But if you fatten these ingredients with cocoa butter, it prevents this migration and maintains the crunchiness for a very long time —fantastic, right? Thanks to this technique, you can add puffed rice to the custard and make it "perpetually" crunchy , or sprinkle it with granulated sugar, or even chopped nougat.

Ingredients: natural cocoa butter, propellant: butanepropane.