I'd like ideas for using cocoa butter besides for making chocolate. Is it good to use as just a cooking fat? Any particular foods it goes well with?
The smoke point of cocoa butter is actually pretty high - around 180 - 200 C, even though it's melting point is pretty low. Cocoa butter is high in stearic acid, which is a SFA.
I have melted it on the stove top, quick seared then broiled steaks (elk, goat, beef). It adds, however, almost no flavor. However, if you were to do the above, you can then deglaze the pan with some cocoa powder and bourbon, and get a very tasty sauce for those steaks.
And for those days when I make paleo-ified desserts, there's baking with it, which works fantastically.
I've used it for massage...highly recommended on Valentine's Day...melt it to the point of warmth, and be sure to massage on a sheet or towel that you don't care about ruining...soooo lovely to engage all the senses!
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