Cocoa butter is widely used in chocolate making, confectionery and baking because it has neutral flavour, withstands high temperatures and sets very firm.
Cocoa butter is part of chocolate coverture and it’s the ingredients that help to get your chocolate nice and shiny and to have a great snap when you break it.
If you buy cocoa butter separately, you’d know that it can be quite pricey. In fact that’s the reason why cheaper chocolate doesn’t contain much cocoa butter and is regularly replaced by other butters and oils.
So, what do you do if your recipe calls for cocoa butter and you don’t have any? Or if you are concerned about the cost of cocoa butter and want to use more affordable ingredients?
In this blog post I want to explore some of the options you have when you want to replace cocoa butter in your chocolate making or cooking.
What are the best substitutes for cocoa butter?
- Regular unsalted or salted butter
- Coconut butter
- Coconut oil
The actual use of the different substitute for cocoa butter will depend on what you are trying to achieve.
What is Cocoa Butter?
To put this simply, cocoa butter is an ingredient in a chocolate. It’s a natural fat derived from cacao beans and used for chocolate making, cooking, baking and also widely used in cosmetics.
When cacao beans are harvested, they are dried, roasted and then go through a process where all the main ingredients (cocoa butter, cocoa mass and cocoa solids) are separated. The ingredients are then put back together to create coverture based on individual recipes.
This process allows for the creation of milk chocolate (where sugar and milk powder is added) and also white chocolate (only cocoa butter is used together with sugar and milk powder). It also allows the manufacturers to produce a different strength of chocolate like 50% – 85% cocoa solids plain chocolates.
Cocoa butter is also sold separately for individual culinary uses, chocolate making and the cosmetics industry.
As I mentioned before, cocoa butter is quite expensive, which often leads the mainstream chocolate manufacturers to replace it with a cheaper alternative like vegetable fats or palm oils.
Unfortunately (or not, depending on your point of view) the cosmetics industry can easily charge £60 for a pot of face cream with cocoa butter, whereas an artisan chocolate producer struggles to push price of a chocolate bar to £6. Both use cocoa butter for their product, but sadly the customers are used to paying different prices.
Cocoa butter nutritional facts
One tablespoon of cocoa butter is a pure fat. It’s 120 calories and 14 grams of fat and nothing else. This is about 900 calories per 100 grams, but you are unlikely to use that much in a single recipe. There is no protein, carbohydrates, sugar or fiber, which is something to bear in mind if you are counting calories.
Substitute for cocoa butter in chocolate making
First of all, I should point out that cocoa butter is plant-based, so there is no need to replace it in case you are adapting your recipes for vegan diets.
No matter what you replace the cocoa butter with, you need to understand that the consistency, texture and the flavour or your final product (chocolate) will change. As long as you are fine with that, then go ahead and swap the cocoa butter for something else.
For chocolate making you ideally want your cocoa butter substitute to be firm enough and withstand slightly higher temperatures.
Best substitute for regular chocolate making
- Coconut Butter
- Coconut butter is firmer than coconut oil. It’s not as firm as cocoa butter but it will work well.
- Cocoa Oil
- Regular Butter (salted or unsalted)
Raw Chocolate Making
The best replacement for cocoa butter in raw chocolate making:
- Cold pressed cacao butter
- Cold pressed coconut butter or oil
Cocoa butter substitute for cooking
- Vegetable oil
- Sunflower oil
- Coconut oil
Cocoa butter substitute for baking
- Vegetable oil
Cocoa butter substitutes for sweets confectionery
Cocoa butter is used in confectionery to firm up, add shine and fluidity to certain recipes. My favourite recipe for nougat uses cocoa butter to make the texture more shiny. In this case, I know I can easily use any kind of oil or butter to make this recipe, as the butter is there not to firm up the texture (like in chocolate making) but to add shine and fluidity.
Be careful about using coconut oil in confectionery that has a delicate flavour because the coconut can overpower it. In my nougat recipe, if I have to replace the cocoa butter, I use basic sunflower oil, because it doesn’t have any taste and it’s affordable to use.
- Vegetable oil
- Sunflower oil
- Coconut oil
- Regular dairy butter
- Coconut Butter
What to use instead of cocoa butter for painting in the chocolate moulds
When it comes to painting chocolate molds, there are a few options for substitutes to use instead of cocoa butter:
- Colored cocoa butter: This is the most common substitute for cocoa butter when painting chocolate molds. Colored cocoa butter is made by mixing cocoa butter with powdered food coloring or oil-based food coloring. It is available in a variety of colors and can be used to paint designs onto chocolate molds.
- Colored white chocolate: White chocolate can be melted and mixed with oil-based food coloring to create a colored chocolate that can be used for painting molds. This is a good option for designs that require a creamy, sweet flavor.
- Edible luster dust: Luster dust is a type of food coloring that comes in powder form and can be mixed with a clear alcohol, such as vodka, to create a paint-like consistency. It can be used to paint designs onto chocolate molds and adds a shimmering effect.
It is important to note that each of these substitutes has a different texture and melting point than cocoa butter, so it may require some experimentation to find the right substitute for a particular recipe
Cacao butter
Cacao butter comes from the same cocoa beans as cocoa butter, but the process of extracting the butter is a bit different. Cacao butter is perfect for using in a raw chocolate making as it’s extracted by cold pressing the cocoa beans and it all happends under the low temperature of 46-48C.
Some also argue that cold pressed cacao butter is also healthier, but please bear in mind it’s still pure fat and has the same nutritional value as cocoa butter. It does mean that this way, the cacao butter still contains high antioxidant levels, which is why it’s highly regarded. The process is more complex and takes longer than the regular way of extracting the cocoa butter, so be prepared to pay more for a raw cocoa butter.
Since cacao butter is the closest to the cocoa butter, you can substitute it in any recipe or chocolate making without any problems. The taste, smell and the texture will be exactly the same.
Dairy butter
Dairy butter is a type of fat that is made from milk or cream. It is commonly used in cooking, baking, and as a spread for bread or toast.
Dairy butter can be used as a substitute for cocoa butter in some recipes, especially in baked goods and desserts. However, it is important to note that dairy butter has a different texture and flavor than cocoa butter, and may not work well in all recipes.
When using dairy butter as a substitute for cocoa butter, it is best to use it in recipes that can accommodate its flavor and texture, such as shortbread cookies, pie crusts, or buttercream frosting. It may not be suitable for use in recipes that require a firm, stable texture, such as chocolate making or candy making. It is also important to note that dairy butter contains milk solids, which can burn at high temperatures, so it should be used with caution in recipes that require high heat.
Vegetable oil
Vegetable oil is a type of oil that is derived from various plant sources, such as soybeans, corn, canola, sunflower, or palm. It is a versatile ingredient that is commonly used in cooking, frying, baking, and salad dressings.
Vegetable oil can be used as a substitute for cocoa butter in some recipes, especially in cooking and frying. However, it is important to note that vegetable oil has a different texture and taste than cocoa butter, and may not work well in all recipes. When using vegetable oil as a substitute for cocoa butter, it is best to use a neutral-flavored oil, such as canola or sunflower oil, to minimize any impact on the taste of the final product. It may not be suitable for use in recipes that require a firm, stable texture, such as chocolate making or candy making.
Sunflower oil
Sunflower oil is a type of vegetable oil that is extracted from sunflower seeds. It is a popular ingredient in cooking, frying, baking, and salad dressings due to its mild flavor and high smoke point.
Sunflower oil can be used as a substitute for cocoa butter in some recipes, especially in cooking and frying. However, it is important to note that sunflower oil has a different texture and taste than cocoa butter, and may not work well in all recipes. When using sunflower oil as a substitute for cocoa butter, it is best to use a high-quality, neutral-flavored oil, such as refined sunflower oil, to minimize any impact on the taste of the final product. It may not be suitable for use in recipes that require a firm, stable texture, such as chocolate making or candy making.
Coconut oil
Coconut oil is a type of vegetable oil that is extracted from the meat of mature coconuts. It is a popular ingredient in cooking, baking, and skincare products due to its high smoke point, neutral flavor, and numerous health benefits.
Coconut oil can be used as a substitute for cocoa butter in some recipes, especially in baking and cooking. It has a similar texture and melting point to cocoa butter, and can be used in a 1:1 ratio in most recipes. When using coconut oil as a substitute for cocoa butter, it is best to use a high-quality, unrefined coconut oil to minimize any impact on the taste of the final product. It is important to note that coconut oil has a distinct coconut flavor and aroma that may not work well in all recipes, so it is best used in recipes that can accommodate its flavor, such as tropical desserts or coconut-based curries.
Coconut butter
Coconut butter is a spreadable paste made from ground-up coconut flesh. It is similar in texture to nut butter, but has a distinct coconut flavor and aroma. Coconut butter is high in fat and fiber, and is often used as a spread or topping for toast, smoothie bowls, and desserts.
Coconut butter can be used as a substitute for cocoa butter in some recipes, especially in desserts and baked goods. However, it is important to note that coconut butter has a lower melting point than cocoa butter, and may not work well in all recipes. When using coconut butter as a substitute for cocoa butter, it is best to use it in recipes that can accommodate its flavor and texture, such as coconut-based desserts or tropical-flavored truffles. It may not be suitable for use in recipes that require a firm, stable texture, such as chocolate making or candy making.
Soy Lecithin
Soy lecithin is a type of fat that is derived from soybeans. It is commonly used as an emulsifier, which means it helps to mix ingredients that would otherwise separate, such as oil and water. Soy lecithin is often added to processed foods, such as baked goods, chocolate, and margarine, to improve their texture and shelf life. It is also used in non-food products, such as cosmetics and medications, as a stabilizer.
Most chocolate ingredients do include soy lecithin as an emulsifier already, but it’s possible to replace cocoa butter with an extra amount of soy lecithin.
Sunflower Lecithin
Sunflower lecithin is a type of fat that is derived from sunflower seeds. Like soy lecithin, it is commonly used as an emulsifier to blend ingredients that would otherwise separate, such as oil and water. Sunflower lecithin is often used as a substitute for soy lecithin in food products, especially for people who are allergic to soy. It is also used in non-food products, such as cosmetics and medications, as a stabilizer and emulsifier. Sunflower lecithin is considered to be a healthier alternative to soy lecithin because it is non-GMO, allergen-free, and does not contain phytoestrogens, which can affect hormone levels in some people.
Palm Oil
Palm oil is a type of vegetable oil that is derived from the fruit of the oil palm tree. It is commonly used in food production, especially in processed foods, because it is cheap, versatile, and has a long shelf life. However, the production of palm oil has been linked to deforestation, habitat destruction, and other environmental and social issues.
Palm oil can be used as a substitute for cocoa butter in chocolate making and other recipes that call for cocoa butter. However, it is important to note that palm oil has a different taste and texture than cocoa butter, and may not work well in all recipes. When using palm oil as a substitute for cocoa butter, it is best to use a high-quality, sustainably sourced palm oil to minimize the environmental impact of its production. It is also important to note that some people may have ethical concerns about using palm oil due to its negative environmental and social impact.
To replace palm oil for cocoa butter in any recipe, just measure out the same amount of palm oil as the recipe gives you for cocoa butter.
Ghee
Ghee is a type of clarified butter that has been simmered and strained to remove all water and milk solids. It is commonly used in Indian cuisine, and has a rich, nutty flavor and a high smoke point, making it ideal for high-heat cooking.
Ghee can be used as a substitute for cocoa butter in some recipes, especially in cooking and savory dishes. However, it is important to note that ghee has a distinct flavor and aroma that may not work well in all recipes. When using ghee as a substitute for cocoa butter, it is best to use it in recipes that can accommodate its flavor, such as curries, roasted vegetables, or sautéed meats. It may not be suitable for use in sweet desserts or chocolate making, as it has a different texture and melting point than cocoa butter.
Shortening
Shortening is a type of fat that is solid at room temperature and used in baking and cooking. It is typically made from hydrogenated vegetable oil, such as soybean, cottonseed, or palm oil. Shortening is often used in baking to create a tender, flaky texture in pastries, pie crusts, and other baked goods.
Shortening can be used as a substitute for cocoa butter in some recipes, especially in baking. However, it is important to note that shortening has a different flavor and texture than cocoa butter, and may not work well in all recipes. When using shortening as a substitute for cocoa butter, it is best to use a high-quality, neutral-flavored shortening to minimize any impact on the taste of the final product. It is also important to note that shortening is typically high in trans fats, which are unhealthy when consumed in large amounts, so it should be used in moderation.
Plant based butter
Plant-based butter is a type of butter substitute that is made from various plant-based ingredients, such as vegetable oils, nuts, or seeds. It is a popular alternative to dairy butter for people who follow a vegan or dairy-free diet.
Plant-based butter can be used as a substitute for cocoa butter in some recipes, especially in baking and cooking. However, it is important to note that plant-based butter has a different texture and flavor than cocoa butter, and may not work well in all recipes.
When using plant-based butter as a substitute for cocoa butter, it is best to use it in recipes that can accommodate its flavor and texture, such as vegan shortbread cookies, vegan pie crusts, or vegan frosting. It may not be suitable for use in recipes that require a firm, stable texture, such as chocolate making or candy making. It is also important to note that different types of plant-based butter may have different melting points and consistencies, so it may require some experimentation to find the right substitute for a particular recipe.
White Chocolate
White chocolate can be used as a substitute for cocoa butter in some recipes, especially in desserts and baked goods that call for a creamy, sweet flavor. However, it is important to note that white chocolate has a high sugar content and a different flavor than cocoa butter, and may not work well in all recipes.
When using white chocolate as a substitute for cocoa butter, it is best to use it in recipes that can accommodate its flavor and texture, such as white chocolate truffles, fudge, or ganache. It can also be used as a drizzle or topping for pancakes, waffles, or ice cream. White chocolate can be melted and used in a 1:1 ratio to replace cocoa butter in most recipes, but it is important to note that it will change the color and flavor of the final product.
This blog post was originally written on 19 March 2021 and last updated on 17April 2023
Leave a Reply