What the hell is cocoa butter? And why is it both an ingredient in candy bars and a moisturizer? This short video lets you see where cocoa butter comes from and what “chocolate” looks like without it.
This video gives you a rundown of how beans turn into chocolate – and the far less glamorous cocoa butter. First, whole beans, with their shells, are lightly roasted. The temperature shouldn’t go above 135 degrees Fahrenheit. There’s a lot of fat in the beans that no one wants to melt quite yet.
The video is brief, and at 1:43 minutes it is also not narrated either. You need the article content to understand what is happening and why.
Similar to alcohol, we’ve been making it for thousands of years now. Somewhere along the line people figured out how to do organic chemistry. There had to be a lot of failure to get to what we’ve come to enjoy.