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  • Cocoa Butter

    Posted by Shira Shirim on June 10, 2025 at 16:47

    I have very little experience working with cocoa butter. I am now doing the plant – base ice cream course, and in few places, cocoa butter is mentioned as one of the ingredients used in a recipe. sometimes, in a vegan butter recipe (which would normally call for a refined/deodorized cocoa butter, and at other times in a chocolate ice cream recipe, which will normally call for an unrefined cocoa butter. However, Recipes only mention: “cocoa butter” and wouldn’t specify in refined or not. I am not 100 % sure if I should use the same type of cocoa butter in all or differentiate….

    Sol Damiani replied 4 days, 6 hours ago 3 Members · 4 Replies
  • 4 Replies
  • Sussan Estela Olaya

    Administrator
    June 10, 2025 at 22:05
    Level: favicon spaced Scoolinary Team

    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

    Member
    June 11, 2025 at 10:52

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

    • Sussan Estela Olaya

      Administrator
      June 12, 2025 at 15:57
      Level: favicon spaced Scoolinary Team

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

  • Sol Damiani

    Administrator
    June 17, 2025 at 15:39
    Level: favicon spaced Scoolinary Team

    Hey there Shira!👋

    Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

    I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

    I’m glad Sussan’s answer helped you.

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