The two terms "cacao butter" and "cocoa butter" are often used interchangeably, however they have slightly different meanings. Cacao butter refers to the fat extracted from the cacao bean, while cocoa butter refers to the same fat extracted from the cocoa bean. The spelling difference between "cacao" and "cocoa" reflects the different pronunciations of the two words. "Cacao" is pronounced [ka'kaʊ], with a long "a" sound, while "cocoa" is pronounced [ˈkoʊkəʊ], with a short "o" sound in the first syllable.
Cacao butter, also known as cocoa butter, refers to a natural and edible vegetable fat derived from the cacao bean. It is one of the primary components of chocolate, providing its smooth, creamy texture and rich flavor. Cacao butter undergoes a complex process of extraction from the cacao bean, involving fermenting, roasting, and separating the fat from other components like cocoa powder.
Cacao butter possesses a melting point just below the human body temperature, allowing it to effortlessly melt in the mouth, giving a pleasurable sensation. It is often used in the manufacturing of various confections, desserts, and beauty products due to its exceptional aroma and moisturizing properties. The butter is highly valued in the cosmetic industry for its ability to hydrate and nourish the skin, making it a popular ingredient in body lotions, lip balms, and other skincare products.
In terms of its nutritional profile, cacao butter is primarily composed of saturated and monounsaturated fats. It is cholesterol-free and contains essential fatty acids such as stearic and oleic acids. Moreover, it contains a rich array of antioxidants that are beneficial for overall health and can contribute to reducing inflammation and protecting against oxidative stress.
When using cacao butter, it is typically melted before adding it to recipes and skincare products. Due to its solid form at room temperature, it can be easily melted by gently heating it using a double boiler or microwave. However, it is essential to avoid overheating or burning the butter, as it may lose its beneficial properties and alter the flavor.
Oleum theobromatis.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.