Cocoa butter usage

摘要

Cocoa butter is of central importance to the process of chocolate making. It determines many of its most desirable characteristics, such as its flowing ability, hardness, snap, mouthfeel, finger sensitivity and gloss. It also adds smoothness and flavor to the finished product. Much of the textural seductiveness of chocolate is attributable to the fats contained in it: it must melt in the mouth pleasantly and avoid any lingering sensation of greasiness.