White Cacao Butter Pure / Chunks Made with Criollo or Trinitarian Cacao Beans Sugar-Free
White chocolate is a chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk solids, and sometimes vanilla. ... It is solid at room temperature 25 °C (77 °F) because the melting point of cocoa butter, the only cocoa bean component of white chocolate, is 35 °C (95 °F).
The seeds of the cacao tree have an intensely bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugars.
Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Cacao butter, also known as cocoa butter, is a type of fat that comes from cacao beans. To harness cacao butter, the beans are harvested from the cacao pods, and then cleaned and roasted.
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