Cacao Barry Deodorized 100% Cocoa Butter is an essential ingredient for professional chocolate making, pastry decoration, and confectionery work. With a neutral flavor and aroma, this pure deodorized cocoa butter is ideal for adjusting the viscosity and fluidity of chocolate, creating colored cocoa butter, spraying chocolate decorations, and working with transfer sheets and silkscreens.
Made from 100% deodorized cocoa butter, this versatile ingredient allows pastry chefs and chocolatiers to fine-tune the performance of their couverture without adding unwanted flavor. Add cocoa butter to chocolate to increase fluidity, improve workability, and help create a smooth, even finish for molded and decorated chocolates.
Cacao Barry Cocoa Butter is also an excellent medium for coloring chocolate and cocoa butter. Use it with fat-soluble colors to create custom-colored cocoa butter for decorating bonbons, molds, cakes, pastries, and other chocolate creations. Melt it with an equal part of couverture for use with a chocolate spray gun, or incorporate it into your workflow when working with chocolate transfer sheets and silkscreening.
Packaged in a convenient 1.1 lb airtight bucket, this professional cocoa butter is a versatile staple for pastry kitchens, bakeries, chocolatiers, and chocolate artists.
Why Use Cacao Barry 100% Cocoa Butter?– 100% pure deodorized cocoa butter- Neutral flavor and aroma- Helps increase chocolate fluidity and adjust couverture viscosity- Excellent medium for creating colored cocoa butter- Ideal for chocolate spraying and airbrushing- Can be used with transfer sheets and chocolate silkscreening- Useful for professional bonbon and chocolate decoration- Convenient 1.1 lb airtight containerProfessional Chocolate & Pastry ApplicationsCacao Barry Deodorized Cocoa Butter is a valuable ingredient for a wide range of professional chocolate applications, including:
Chocolate Tempering & Viscosity: Add cocoa butter to couverture to adjust viscosity and improve fluidity for molding, enrobing, dipping, and decorating.
Colored Cocoa Butter: Use as a base for fat-soluble chocolate colors to create custom shades for decorating chocolate molds, bonbons, pastries, and desserts.
Chocolate Spraying: Combine melted cocoa butter with an equal part of couverture and use with a spray gun to create velvet finishes, decorative effects, and textured chocolate surfaces.
Transfer Sheets & Silkscreening: Use cocoa butter in chocolate decoration techniques involving transfer sheets and silkscreening to create detailed, professional designs.
DirectionsMelt using standard couverture chocolate melting and tempering methods. When using cocoa butter for chocolate spraying, melt with an equal part of couverture before applying with a spray gun.
Ingredients: Deodorized cocoa butter
Applications: To adjust viscosity of any couverture; as a medium for coloring chocolate; melt with an equal part of couverture and use for spray gun. Also useful with transfer sheets and silkscreening.
Directions: Melt using typical couverture methods.
Storage Conditions: Dry and cool (68-72 F, 20-22 C); store away from foreign odors and protected from direct sunlight.
Warm Weather: Temperatures above 70F – Chocolate and perishables ship Monday through Wednesday for USPS Priority and UPS 2-Day Air, or Monday thru Thursday for UPS Next Day Air. Ground shipping should NOT be used during warm weather.
The Pastry Depot is not responsible for product(s) melting if UPS Next Day Air is NOT selected. With all shipping methods, someone must be present to receive the package and bring it inside immediately. See our Warm Weather Shipping Policy.
