Cocoa Butter Shortening
Description
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical HandbookIngredients
At a glance
Course/Dish
Compound Butter
3 oz. pure cocoa butter
5 oz. mild vegetable oil, such as canola, safflower, walnut or peanut
5 oz. mild vegetable oil, such as canola, safflower, walnut or peanut
Methods/steps
If you are using a solid form of cocoa butter, chop it into small pieces. Warm the vegetable oil to about 95°, but do not let it boil. Put the cocoa butter in a blender or food processor. With the processor on, pour in the warm oil and process until it’s well blended and smooth. Pour into a container with a tight-fitting lid, or mold into 4-ounce bars, like butter, so it’s easy to use in recipes.
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