Theobroma oil, also called, Cocoa butter, is an edible fat, pale yellow extracted from the cocoa bean.
Cocoa butter has a rich cocoa flavor and fragrance.
Cocoa butter is used to make chocolate, along with some ointments, toiletries, and pharmaceuticals.
However, many culinarians look forward to using different alternatives for cocoa butter, so we have illustrated the best substitutes for Cocoa butter in this article.
6 Best Substitutes for Cocoa Butter
The best substitute for Cocoa Butter are – Palm Oil, Coconut Oil, Soy Lecithin, Cottonseed Oil, Cocoa Butter Replacer, and Cocoa Butter Equivalents. They are discussed in detail here –
Palm oil, Aceite de Palma, African Palm Oil, Crude Palm Oil, derived from the edible part oil palm fruit, is edible oil.
This oil has a light yellow to orange-red depending on the number of carotenoids present.
It has good stability at the high temperatures used in frying because of its natural antioxidants.
Palm oil has an absence of highly unsaturated fatty acids and is used in food manufacture or beauty products.
It is used in chocolates to provide a glossier look and flavor in place of Cocoa butter.
Coconut oil derived from the coconut palm fruit’s wick, meat, and milk is edible oil.
With an unrefined distinct coconut aroma, Coconut oil also has a solid white fat.
It contains fatty acids that encourage the body to burn fat and provide quick energy to the body and brain.
Coconut oil allows the chocolate to harden a little faster and makes chocolate shells or drizzle.
It is most commonly available in the market and makes an excellent substitute for Cocoa butter.
Soy lecithin is produced from a mixture of phospholipids and oils used as an additive or food preparation.
It is a good emulsifier that helps products with water and oil stick together.
Soy lecithin is usually grown from genetically modified soybean plants, similar to most soybean products .
Most commonly used in chocolate, salad dressing, mayonnaise, Soy lecithin is also used in tea or supplements.
Cottonseed oil is a cooking oil derived from the seeds of cotton plants, Gossypium hirsutum, and Gossypium herbaceum, which are grown for cotton fiber, animal feed, and oil.
This particular oil needs to be refined to remove gossip as it naturally possesses a toxin that is also used as a pesticide.
Its use in cooking extends process food extend life.
Cottonseed oil is also used as a home remedy for certain skin conditions and ailments.
It is generally inexpensive and is used in many fast-food chains for deep frying to enhance food flavor instead of masking it.
Cocoa Butter Replacer
Cocoa Butter Replacer (CBR) is specially formulated for confectionery manufacturers for steep melting fats.
Cocoa Butter Replacer has good flavor release properties and can tolerate up to 20% of cocoa butter in the fat phase.
A non-GMO product Cocoa Butter Replacer is with excellent compatibility with other non-lauric fats and exhibits good gloss retention.
All the good eating qualities of CBR depend on good processing performance.
Cocoa Butter Replacer mimics Cocoa butter consistency and is most commonly used in chocolates.
Cocoa Butter Equivalents
Cocoa Butter Equivalents (CBEs) are fats that act like cocoa butter in all respects and mix with cocoa butter in any proportion without altering the melting characteristics.
It is derived from cheaper plant-derived vegetable fats, such as illipé, palm oil, sal, shea, and mango kernel (Mangifera indica).
CBEs, like palm and shea oil, have the same fat content and nutrition as real cocoa butter after they are tempered.
These are softer fats ideal for optimizing a chocolate system that uses cocoa butter and milk fat by eventually replacing both.
Cocoa butter is a common source of vitamin E that supports vision, reproduction, and the health of your brain, skin, and blood; it also contains a high amount of fatty acid, making it well-suited as a key ingredient in skin cream.
The cocoa butter fat forms a protective barrier over the skin to hold in moisture and slows down skin aging by protecting against damage from the sun’s harmful UV rays.
Cocoa butter has been widely used traditionally for its health benefits over of years.
However, many substitutes are available in place of Cocoa butter with similar use and taste.
I hope this list helps find you your suitable replacement for Cocoa butter. Also, do share your experience and recipes in the comments section.