Cocoa Butter (From Cocoa Nibs or Beans)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesCocoaButterFromScratchChocolateFatHomemadePureBakingEssential
Nutrition (per serving)
884Calories
0 gProtein
0 gCarbs
100 gFat
0 gSugar
0 mgSalt
Ingredients
- 1 kg (yields ≈300–400 g cocoa butter) Raw cocoa nibs or roasted cocoa beans
Method
- If using raw cocoa beans: roast at 130–150 °C (265–300 °F) 20–30 min → cool → crack shells → winnow to separate nibs.
- If using pre-roasted nibs: skip roasting.
- Grind nibs in high-powered blender or melanger 4–8 hours until they form cocoa liquor (liquid chocolate mass) — heat gently if needed (below 45 °C to preserve quality).
- Transfer warm cocoa liquor to fine mesh sieve or cheesecloth over bowl → press firmly (use press or heavy weight) to separate cocoa butter from cocoa solids.
- Collect clear golden cocoa butter liquid → filter through coffee filter to remove any solids.
- Pour into clean molds or jar → cool at room temperature until solid (or refrigerate to speed up).
- Store in airtight container in cool dark place up to 2 years — pure white cocoa butter for chocolate making, skincare, or baking.
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