Cocoa butter substitute, abbreviated as CBR, is an artificial stearin that can melt quickly. Its triglyceride composition is completely different from that of natural cocoa butter, but its physical properties are close to that of natural cocoa butter. Because there is no need to adjust the temperature when making chocolate, it is also called non-adjustable stearic acid, which is also different from cocoa butter. Different types of raw oil can be used for processing, which can be divided into lauric stearate and non-lauric stearate.
Chocolate products made from cocoa butter substitutes have good surface gloss and long-term retention. There is no greasy feeling at the entrance. Will not cause frost on the surface due to temperature difference. Cocoa butter substitutes may contain trans fatty acids, which are different from natural cocoa butter and may have adverse effects on the body.
Generally speaking, the higher the cocoa butter content, the harder the texture and the bitter the taste, so a good dark chocolate will make a crisp sound when it is broken, and its cross section is smoother; Chocolate particles are fine, and the melting points of cocoa liquor and cocoa butter are low. Put chocolate on your tongue and let the heat and saliva in your mouth slowly melt the chocolate.
Reference materials? Baidu encyclopedia replaces cocoa butter