Cocoa Butter

[Sussan Estela Olaya]

Hi Shira.

Thank you for your question! I’m happy to clarify this for you because it’s a great question and quite a common doubt when starting to work with cocoa butter in plant-based ice cream making.

📌 About the type of cocoa butter to use:

When a recipe doesn’t specifically mention whether it should be refined or deodorized, it generally refers to refined or deodorized cocoa butter by default — especially in ice cream and pastry — because it has a neutral flavor and aroma, allowing other ingredients like vanilla, fruits, or nuts to shine through.

In recipes like chocolate ice cream or preparations where you want to enhance the cocoa profile, you can use unrefined cocoa butter (which retains its natural cocoa flavor and aroma), unless otherwise specified.

📌 Can they be used interchangeably?

Technically yes, but the flavor and aroma will be different. For example, using unrefined cocoa butter in a plant-based butter or vanilla ice cream might add a subtle cocoa note that isn’t always desired.

✅ Recommendation:

To be safe, I’d suggest:

Refined/deodorized cocoa butter for general plant-based ice cream recipes, vegan butters, and neutral bases.

Unrefined cocoa butter for recipes where cocoa is meant to be the star, like chocolate ice cream or pralines.

Thank you for sharing your question and experience with us — it’s always great to have these discussions!

Best regards.

[Shira Shirim]

Thanks a lot for your fast reply, Suzan ! that’s what I thought as well… makes lot’s of sense !

[Sussan Estela Olaya]

Great! I’m glad to hear the information was helpful.If you have any other questions, I’m here and happy to help.