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Cocoa Butter is the natural fat extracted from the Cacao bean. Also known as oil of theobroma, cocoa butter is slightly yellowish in color, and while it is extracted from Chocolate, it has a bland taste and only a faint chocolate smell. It is edible and is used in making White Chocolate and certain confections, but has many uses beyond the kitchen.

The most desirable quality of cocoa butter is its stability as a fat containing natural antioxidants that also preserve it well. Cocoa butter has a melting point just below average body temperature, which is what causes chocolate to remain solid at room temperature, but Melt in the mouth. It gives a smooth texture to many confections containing chocolate and is often used by culinary experts in a baking capacity.

Cocoa butter is also used in cosmetic and pharmaceutical products. In the pharmaceutical industry, cocoa butter is used in the making of suppositories and oral medications in capsule form. It has the ability to retain a molded shape while containing commonly used medicinal chemicals without unstable reactions. The use of cocoa butter as an inactive ingredient in capsules and suppositories is equally desirable because it is safe.

Cocoa butter is often found as an additive to cosmetics, shampoos and soaps, but it is also a natural emollient making it ideal for lotions and lip balms. The moisturizing abilities of cocoa butter are frequently recommended for prevention of stretch marks in pregnant women, treatment of chapped skin and lips, and as a daily moisturizer to prevent dry, itchy skin. The fact that is a natural preservative and has a faintly pleasant aroma further lends benefits to its cosmetic uses.

Though many believe that cocoa butter has the ability to reduce or diminish the appearance of scars, this is a theory that is yet unproven. It does however, promote elasticity in the skin and will aid in the healing of chapped skin if it is used regularly. Cocoa butter is often mistakenly used by people to expedite a suntan and while it will enhance a natural tan, it does not have a sun protection factor (SPF). To prevent the harmful effects of the sun, use a suntan lotion with an SPF of at least 15 that contains cocoa butter.

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White Chocolate is technically not Chocolate at all, since it does not contain Chocolate Liquor or Cocoa solids, the two primary ingredients in Chocolate. It does, however, contain cocoa butter, which is a product of the Cacao plant, and it has a delicate Flavor in which hints of Chocolate certainly play a role. It is processed and made much like Chocolate, and White Chocolate can also be used just as regular Chocolate is in an assortment of foods.

To Make Chocolate, the seeds of the cacao plant are harvested and allowed to ferment slightly. The outer casing of the seeds is cracked, revealing an inner core which is ground into Chocolate Liquor. This substance is the base of most Chocolates, but it can also be separated to yield cocoa solids and cocoa butter. Cocoa butter is the fat of the Chocolate, and it is rich, creamy, and very stable when processed well. Cocoa solids are mixed in with more Chocolate Liquor for intense Chocolates, or sold separately. Cocoa butter can be processed to make a variety of products, including cosmetic creams.

When White Chocolate is made, the separated cocoa butter is mixed with milk and a sweetener. White Chocolate is also frequently flavored with Vanilla. The mixture is poured into molds which take a variety of forms from Chocolate Bars to baking blocks, and packaged for sale after it solidifies and cools. The resulting white chocolate has an ivory color and a creamy flavor. It is also a very fragile Chocolate, and needs to be handled with care in baking.

Several nations have established labeling standards for White Chocolate, to ensure that it contains cocoa butter, rather than vegetable oil or another fat. As a general rule, White Chocolate must contain 20% cocoa butter. High quality White Chocolate made with good ingredients will have a cream to ivory color, whereas White Chocolate made with substitute fats will be truly white. This type of White Chocolate has an inferior flavor and texture, and most consumers and confectioners avoid it.

The delicate flavor of White Chocolate can be used in a number of desserts, or blended with conventional Chocolate for a contrast. It can also be used in savory dishes, especially spicy foods, which interact delightfully with the sweet, creamy flavor. White Chocolate is also available in plain bars which can be enjoyed plain, although it tends to be very rich, so it should not be consumed in large amounts.

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Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (Cacao beans)of the tropical tree Theobroma cacao. The beans are fermented, dried, roasted, and ground, and the resulting products include Cocoa Butter, a smooth, solid fat used in both food and cosmetics, and Chocolate Liquor, or ground roasted cocoa beans. The type of chocolate is determined by the various amounts of Cocoa Butter and Chocolate Liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture. This brief guide to chocolate terminology will familiarize you with some of the most common Chocolate Varieties.

* Cocoa Powder: This unsweetened powder is pulverized, partially defatted Chocolate Liquor. Cocoa Powder gives an intense Chocolate Taste and is available in “Dutch-processed” (alkalized) or natural varieties. Natural Cocoa Powder is light brown, with a strong, pronounced Chocolate Flavor. It is slightly acidic, so it is best to use natural Cocoa Powder in recipes calling for baking soda. Alkalized Cocoa Powder is darker in color, less acidic, and has a milder Chocolate Taste. Alkalized Cocoa Powder is recommended for recipes that call for baking powder.

* Unsweetened Chocolate: Also known as “bitter” or “Baking Chocolate”. This is pure Chocolate Liquor, composed solely of ground Cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking, when it can be combined with sugar to make it more palatable. Because Cocoa beans contain equal amounts of Cocoa Butter and cocoa solids, Unsweetened Chocolate lends a deep, rich Chocolate Flavor to baked goods. Unsweetened Chocolate is the base ingredient in all other forms of chocolate, except White Chocolate.

* Dark Chocolate: chocolate that contains Chocolate Liquor, sugar, Cocoa Butter, Vanilla and leicithin (an emulsifier).There are no milk solids added in Dark Chocolate. The cocoa content of commercial Dark Chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet Chocolate and Semi-Sweet Chocolate also fall into the “Dark Chocolate” category.

* Bittersweet Chocolate: chocolate, as defined by the FDA, that contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% Chocolate Liquor, with some bars pushing 70-80% Chocolate Liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “Bittersweet” bar may taste sweeter than another’s “Semi-Sweet” bar.

* Semi-Sweet Chocolate: This is primarily an American term, popularized by Nestle Toll House Semi-Sweet Chocolate chips. Semi-Sweet Chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet Dark Chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.

* Sweet Dark Chocolate: is “Dark Chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of Dark Chocolate. Many brands of sweet Dark Chocolate have only 20-40% cocoa solids.

* Milk Chocolate: In addition to containing Cocoa Butter and Chocolate Liquor, Milk Chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk Chocolate must contain at least 10% Chocolate Liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk Chocolates are typically much sweeter than Dark Chocolate, and have a lighter color and a less pronounced Chocolate Taste. Milk Chocolate is more difficult to temper properly and more prone to Overheating Chocolate.

* White Chocolate: White Chocolate gets its name from the Cocoa Butter it contains, but does not contain Chocolate Liquor or any other cocoa products. As a result, it has no pronounced Chocolate Taste, but commonly Tastes like vanilla or other added Flavorings. By law, White Chocolate must contain a minimum 20% Cocoa Butter, 14% milk solids, and a maximum of 55% sugar. There are some “White Chocolate” products available that contain vegetable fats instead of Cocoa Butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically White Chocolate.

* Couverture Chocolate: Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30%) of Cocoa Butter, as well as a high percentage of Chocolate Liquor. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Couverture Chocolate is the preferred chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.

* Gianduja Chocolate: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but Gianduja can also be made with almond paste. It comes in milk or Dark Chocolate varieties. Gianduja Chocolate can be used as a flavoring or as a substitute for milk or Dark Chocolate. At room temperature it is soft enough to be rolled or cut, but is too soft to use for molding chocolates.

* "Candy Coating" Chocolate: Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to Candy products that are flavored like dark, milk or White Chocolate and substitute vegetable or palm oils for Cocoa Butter. These products are cheaper than most chocolates, and do not contain significant amounts of Chocolate Liquor, thus, they do not have a strong chocolate flavor or an appealing mouthfeel. However, they have excellent Melting Chocolate and molding properties, and thus are often used in candymaking for dipping or enrobing, since they do not require Tempering Chocolate and can withstand high ambient temperatures. Be careful to never mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored.

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