One of the basic components in chocolate manufacture is cocoa butter. When the temperature is normal (22.27Ñ), it is solid and brittle, but when the temperature is 32.36Ñ it becomes liquid, i.e. the temperature of its melting is lower than the temperature of a human body. That's why cocoa butter melts easily, and the chocolate melts in the mouth without greasiness feeling. It is a very important indicator when estimating chocolate quality. A wide range of cocoa butter substitutes is used for chocolate manufacture nowadays. «VK» Chocolatier uses only natural high-quality cocoa — butter.
Cocoa butter consists of palmitic, oleic, linolenic and stearic acids. The third part of all fats contained in chocolate is stearic acid, which doesn't lead to increasing of cholesterol level in blood. The other part is presented by mono unsaturated oleic acid that reduces the cholesterol level. Presently cocoa butter is used like basis for preparation of laxative and anaesthetic suppositories, various medical ointments. Cocoa butter is also widely used in cosmetics, as it has healing and tonic effect due to substance of methyl-xanthine, caffeine and tannins. The conclusion: choose delicacies with cocoa butter and deny products, which contain hydrogenised vegetable oils.
