Cocoa Butter Drops - 200g

The FunCakes cocoa butter drops are food-grade cocoa butter 100% pure, presented as small pellets that are easy to dose and melt. Essential in chocolate making and fine pastry, it helps to liquefy chocolate, to adjust the texture of glazes, prepare cocoa butter decorations, and protect tart bases. of tarts against moisture.

Its drops form offers quick, even, and precise melting. It is suitable for both pastry chefs both professionals and enthusiasts who want to work with couverture chocolate, moldings, fine coatings, chocolate candies, colored decorations, or preparations requiring a noble fat, stable and neutral in taste.

Cocoa butter is a vegetable fat naturally present in the cocoa bean. In pastry, it is used for its ability to provide fluidity, shine, fineness, and stability. for chocolate preparations.

• Liquefying chocolate: makes couverture chocolate more flexible for moldings and coatings.
• Improving glazes: helps achieve a smoother, finer, and more even texture.
• Creating a moisture barrier: protects tart bases, shortbreads, and cookies.
• Preparing chocolate decorations: ideal for mixing with fat-soluble colorants.
• Creating velvet effects: can be used as a base for certain spray gun preparations.
• Working with chocolate candies: useful for thin shells, precise moldings, and shiny finishes.

The drops format, also called pellets, makes cocoa butter much easier to use than a compact block. The small pellets are easy to weigh and melt faster, which allows for more precise work.

• Precise dosing: ideal for adding just a few grams to a preparation.
• Quick melting: the drops melt evenly in a double boiler or microwave.
• Less waste: use only the necessary amount.
• Convenient in the lab: clean, regular, and easy-to-handle format.
• Versatile use: chocolate, glaze, decorations, tart bases, and coatings.

This format is particularly suited for recipes requiring controlled addition of cocoa butter, especially to fluidify chocolate without excessively altering its taste.

Cocoa butter drops make chocolate more fluid without adding cream, milk, or regular oil. It is therefore very useful for thin coatings, moldings, chocolate decorations and preparations where a true chocolate structure is desired.

• For a thinner coating: gradually add a small amount of melted cocoa butter.
• For moldings: improves fluidity and helps the chocolate better capture mold details.
• For chocolate fountains: allows for a more flowing texture.
• For decorations: facilitates application in a thin, even layer.

In practice, about 5 to 15% cocoa butter is often added depending on the fluidity desired, the type of chocolate, and the final use. Add it gradually to maintain control over the texture.

Melted cocoa butter can be brushed onto a baked tart base, a sweet dough, a shortbread or a biscuit. When cooling, it forms a thin protective barrier that limits contact directly between the biscuit and the wet preparations.

• Fruit tart bases: helps preserve the crispness of the dough.
• Cream tarts: limits moisture transferred by creams and fillings.
• Entremets: protects certain biscuit bases before assembly.
• Crispy decorations: helps maintain a sharp texture longer.

For a clean result, apply a thin layer of melted cocoa butter on the cooled base, then let crystallize before adding the filling.

Cocoa butter is an ideal base for colorful decorations made with fat-soluble colorants. It allows preparing fluid mixtures to paint chocolate, create splashes, decorate chocolate molds or create surface effects on desserts.

• Fat-soluble colorants: mix better in a fat base like cocoa butter.
• Chocolate painting: ideal for applying colors with a brush or airbrush.
• Chocolate molds: allows coloring the inside of molds before pouring chocolate.
• Velvet effect: can be used in some preparations sprayed on frozen desserts.

For ready-to-use dessert finishes, you can also use our velvet sprays for pastry.

Cocoa butter comes in several forms. FunCakes drops are cocoa butter pellets pure, practical for melting, fluidifying chocolate, and general pastry uses.

• Cocoa butter drops: easy-to-melt pellets, ideal for fluidifying, protecting, and decorating.
• Cocoa butter powder: finer texture, often used for certain tempering and precise applications.
• Mycryo: micronized cocoa butter, used especially as a chocolate tempering aid.

For common pastry and chocolate work, the drops offer an excellent balance between ease of use, precision, and versatility.

• Brand: FunCakes
• Product: cocoa butter drops
• Composition: 100% cocoa butter
• Format: easy-to-dose pellets
• Use: pastry, chocolate making, decorations, glazes, coatings, tart bases
• Dietary: suitable for vegetarian and vegan preparations according to associated recipes
• Allergens: may contain traces of milk
• Storage: cool, dry place, between 12°C and 20°C, away from light and odors

Cocoa butter drops can be gently melted in a bain-marie or in the microwave at low power. As with chocolate, it is best to heat gradually to preserve the quality of the product and avoid any overheating.

• Double boiler: melt gently, stirring regularly.
• Microwave: heat in short bursts, stirring between each session.
• Addition to chocolate: incorporate gradually to control fluidity.
• Brush application: use melted cocoa butter in a thin layer.
• Colored decorations: add only colorants suitable for fatty substances.

Carefully reseal the bag after use to avoid odor absorption and preserve the quality of the cocoa butter.

To work with cocoa butter drops under good conditions, combine it with products suitable for chocolate making, entremets, and professional finishing.

• Couverture chocolates for molding, coating, and ganaches
• Food colorants for decorations and finishing touches
• Velvet sprays for entremets and frozen desserts
• Chocolate molds for candies and castings
• Silicone molds for entremets and pastry creations

Is cocoa butter in drops food-grade?
Yes, this FunCakes cocoa butter is intended for food use in pastry and chocolate making.

Can it be used to thin chocolate?
Yes, this is one of its main uses. Add it gradually to melted chocolate to obtain a smoother texture.

Can it be used to protect a tart base?
Yes. Applied melted with a brush on a baked tart base, it helps limit moisture and preserve the crunchiness.

What is the difference with cocoa butter powder?
Drops are easy-to-melt and easy-to-dose pellets. The powder is finer and can be preferred for certain tempering techniques or specific applications.

Can it be used with colorants?
Yes, provided you use colorants suitable for fatty substances, such as fat-soluble colorants.

How to store cocoa butter?
Store it in a cool, dry place, between 12°C and 20°C, away from light and humidity and strong odors.