coconut oil, or cacao butter for chocolate?

[mel_s12]

So.. I'm going to be hosting a dessert class soon and I want to teach a chocolate recipe.

I've been trying it out with coconut oil, agave, and raw chocolate powder..
And now I'm trying it out with cacao butter instead of the coconut oil.

Which do you think is better?


I searched it and mostly everyone uses coconut oil, but I think that maybe cacao butter would work a little better? Hmm..

[GlimR]

It should be firmer and not melt as fast with the cacao butter.......yup~

[raweater]

It's also illegal to call something chocolate if it does not have cacao oil. If you make it with coconut oil, don't call it chocolate, or the FDA could literally fine you and possibly have you jailed (after all, they jail anyone who dares cure a person's disease and fully support people who commit inhumane crime to exploit sick people).

I'm sure most people here are aware of how corrupt the FDA is.

[goodbeets]

I like the taste of the cacao butter better, I mean, they are from the same bean, ya know? But both are delicious. And Glimmer is right, the cacao butter stays solid. Both are VERY rich. I made a chocolate mousse for Christmas and we all only ate 1/2 our deserts. They were absolutely yummy but soooooooooo filling. Next time I am making it in thimbles!!! Good luck with yer class.

[subbacultcha]

It's also illegal to call something chocolate if it does not have cacao oil. If you make it with coconut oil, don't call it chocolate, or the FDA could literally fine you and possibly have you jailed (after all, they jail anyone who dares cure a person's disease and fully support people who commit inhumane crime to exploit sick people).

I'm sure most people here are aware of how corrupt the FDA is.

Heh so that's why the big "chocolate" companies put the smallest amount of cocoa butter in their chocolate and replace the rest with cheap waxy rubbish.

[baltochef]

Use both fats in your chocolate creations..

The cocoa butter adds both richness and an additional chocolate flavor component that I find to really add flavor to any chocolate dessert..

The coconut butter helps to keep the cost of the dessert in a reasonable price range..

Desserts made with all cocoa butter are incredibly rich and taste wonderful, as well as much more expensive..

Bruce

[klomasius]

If you want a hard chocolate that stays hard at room temp, then a higher percentage of cacao butter is needed.

If you want to have a soft chocolate fudge icing mixture consisteny and hardness then I'd suggest using just coconut oil.

Anywhere in between and you can use varying percentages of each.

I usually use coconut oil for most recipes and store it in the freezer (and eat it straight from there), but when I want a solid freestanding chocolate shape I just use the cacao butter.

Also, most people like cacao butter, as they are used to the chocolate taste, but some people object to the strong coconut taste of coconut oil, something to consider, especially if you are hosting people who are new to raw.

The price of each oil is also definitely a factor for me.