INGREDIENTS: 100 % pure cocoa butter, freeze-dried powder
The gourmet trick of the top chefs: crumbing and frying with powdered cocoa butter! For perfect steaks, crispy fish filets, for crunchy vegetables without watering … the powder can be applied like a crumbing and helps the food to stay juicy and evenly browned.
Cocoa butter is the ideal fat for frying, grilling
and crumbing of meat, fish and vegetables. It can be
heated to very high temperatures (200 °C) and is tasteless.
Powdered cocoa butter is particularly convenient
to use. It is also very good suitable for chocolate
making since it helps the crystallization during cooling.
HOW TO USE:
Turn meat, fish or vegetables thoroughly in cocoa
butter powder and place in well preheated pan or grill.
For preparation in oven use a baking tray covered with
COMBINED WITH DR. ALMOND BREADCRUMBS:
Mix cocoa butter powder and breadcrumbs in a 1:1
ratio, add salt and spices and crumb your food as
Cocoa butter is produced by oil pressing of the cocoa bean. Cocoa butter is a very stable oil because it contains 60 % healthy, saturated fatty acids (palmitic acid and stearic acid). 30 % are monounsaturated fatty acids (oleic acid, the main fatty acid in olive oil). This special fatty acid composition is responsible for the mellow melting of chocolate – it is solid at room temperature and starts to melt in your mouth.
Our cocoa butter is also perfect for frying: it is stable at very high temperatures (even more stable than coconut oil!) and odor- and tasteless so that the special taste of your meal can come into full effect.
|Kakaobutter / Cocoa butter|
|Durchschnittliche Nährwerte / Nutrition facts:|
|Pro / per 100 g|
|Brennwert / Energy (kcal)||900|
|Brennwert / Energy (KJ)||3700|
|Fett / Fat (g)||100|
|ges.FS / sat. Fat (g)||60|
|Kohlenhydrate / Carbohydrates (g)||0|
|Zucker / Sugars (g)||0|
|Ballaststoffe / Dietary Fiber (g)||0|
|Eiweiß / Protein (g)||0|
|Salz / Salt (g)||0|
|Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products.|