Would you like to know what is a Cocoa Butter Replacer? If you've ever hear the term "CBR" and wondered what it's all about, then you've came to the right place!
You already know some of the specifics about cocoa butter and how it works while chocolate candy making.
For melting and producing larger quantities over one pound or so, in most cases, the chocolate must be tempered.
However, with these replacer's or CBR's, it's a whole new inexpensive, fast, and efficient way for making chocolate candy!
And that's without the headache of tempering chocolate for candies.
In a nutshell, cocoa butter replacer's are fats produced typically from vegetable oils.
A typical process might include fractionation, or hydrogenation depending on the manufacturer. This is NOT a natural process, but it is cheaper to produce that the cocoa butter itself.
So if you've hear of "compound chocolate" you might guess that it is possible that there is one form of this type of vegetable fat included in it rather than the cocoa butter itself.
Candies made with these types of replacers may only be considered as "chocolate flavored" when labeled on the packages.
As well, these types of chocolate are not real-chocolate. There are labeling rules that apply when packaging your candies.
So if you are making candies in the United States, you'll need to get a better understanding over at the Food and Drug Administration (FDA).
So are there any issues regarding the health benefits of chocolate when replacers are added?
Whether they are used partially, in addition to a main fat, or used entirely to replace the main fats, you can bet saturated fat from replacers are the problem.
Saturated fat is in just about everything we consume these days. Just look at the label and you'll see what I mean. It's not all bad though.
Most sources in the science/medical fields, tell us that there are "antioxidants in palm oils..." These are oils extracted by press from the meat of fruit and are the raw form of palm oil.
Of course, using any other method to extract the "natural fat" depreciates those antioxidants.
You might be hard pressed to find a candy that has naturally pressed palm oils labeled on the package. The expenses of this process in not real clear to me as to why we don't see more of it in our candy making chocolate.
You now have a picture of health in a cocoa butter replacer, but there's more..., a lot more.
There is much effort being put into finding compatibility, or replacement, of cocoa butter.
There are some very deep and detailed abstracts over at link.springer .com. One of which is "polymorphic changes in mixtures of confectionery fats."
That article looks at the behavior of mixtures of cocoa butter(s) and confectionery fats (lauric acid fat, interesterified-fractionated fat, and a hydrogenated-fractionated fat). It also looks at mixtures between the confectionery fats themselves.
It may enhance your knowledge, or not. Hey, that's how I get to sleep at night!
Palm oil goes all over, fractionated worldwide, and it's due to demand for the clear liquid oil (olein).
There's an abstract at biology-online .org — "Removal of trans-fats without increasing saturated fats."
Lauric acid fats are healthy, but as with any vegetable fat, the more fractionated, the more minimized the health benefits because of processing. Over at Naturalnews .com you'll find an article on the "Benefits of Lauric Acid in Coconut Oil."
I like thst because you can use coconut oil to thin down those Nestle's
chocolate chips for a better dipping chocolate. Most folks use
shortening for thinning, but the trade off is health.
Science/biology is consistently trying to find ways to produce a healthier cocoa butter replacer at a reasonable price..., so the price of those chocolate candy gift ideas, stay relatively low.
"Palm kernel oil," is produced using a "hydrocarbon solvent" to
extract the oil from the seed (pit) of the fruit. This is an unnatural
processes and probably the cheapest way of making the vegetable fat. Cheaper in Not Healthier.
In order of predominance (healthiest to not so healthy), pressed palm oil is said to be healthiest.
A standard processed palm oil comes close to the pressed type of palm oils.
Palm kernel oil is higher in saturated fat, and fractionated palm oil is even higher in saturated fat.
The latest, a cocoa butter equivalent (CBE) comes in the form of tea oil! Sounds very healthy..., find out what CBE is all about, and how tea seed oil could be the next big hit!You might have heard that you can use vegetable shortening for melting chocolate chips. While that is true, your health is more important. Coconut oil has a lower melting point than cocoa butter and will enhance thinning down the chocolate chips. That is why I recommend using AUNT PATTY'S-ORGANIC COCONUT OIL
As well, you can use it to thin out confectioners coating. You might not be aware that compound chocolates, by brand, are thicker than real chocolate, and coconut oil is a healthier way to thin them down for drizzling and more!
Confectioners coating is another form of candy making chocolate that I really like.
It's easy to melt it and mold it and eliminate the need to temper the chocolate.
There's a great variation of things you can do with compound chocolate or confectioners coatings.
Clicking on the photo will take you to my Candy Store where you can see the many items I make. Have a look and even try some!
Be sure to let me know how you like them.
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