Speed Chocolate or is that deep fried Chocolate?

I find it interesting how new ideas form, evolve, etc.

I was putting together a batch of milk chocolate this morning, and really didn’t have much time.  OK, and I was a bit lazy because I didn’t have liqueur – only nibs.  So I proceeded to melt the cocoa butter I would be using, and thinking about how I often have to add heat to the Melanger when grinding nibs directly, I tossed the nibs directly into the melting cocoa butter.  Knowing I would not have time to bring the sugar and milk powder up to temperature before I left, I took the butter/nib mixture up to 210 F – yes, that hot.  Into the Melanger it went.  In went the sugar and milk powder, and it was off and running.  117 F and flowing perfect with no chance of setting up because it was too cool.


Speed Chocolate.

Now, where this leads me to is wondering if you could ‘roast’ your nibs by heating them in hot cocoa butter.  I noticed as I heated the butter/nib mixture to past 212 F (for just an instance), they started to spit, indicating water was being driven off.  Would deep fried nibs make a good chocolate?  Certainly not viable for a dark chocolate, but it has possibilities for milk chocolate.  I’m going to try this and report back.

And in other news, I will have some “American” cocoa later this month.  Hawaiian cocoa.  Being American grown and all, it’s going to be pricey, and I won’t have a lot, but I thought it worth offering.  It’s a nice, fresh, mild cocoa.

5 Responses to “Speed Chocolate or is that deep fried Chocolate?”

  1. That sounds very similar to liquor roasting. What’s the smoke point for cocoa butter?

  2. The flash point of Cocoa Butter is MUCH higher than standard deep fry oil. You should be able to deep fry almost anything in it at 450 degrees.

    In fact, according to my sources, there is a surplus of cocoa butter on the market today, as demand for cocoa powder is outstripping supply.

    One of the challenges you may run into however is that in the “deep frying” process, the acids and tannins don’t readily dissipate, meaning you will have to conche longer to drive them off.

  3. Brilliant discovery. For dark chocolates, you can try “fry” just a portion of the cocoa nibs with the cocoa butter, then later add the rest of the “non-fried” nibs to the mixture.

    I wonder what happens when you try to brown the cocoa butter slightly, just like the french burre noisette. Maybe you’d end up with a very new roasted tasting chocolate.

    You can also brown your milk powder before conching by toasting the milk in the oven. It gave a great butterscotch-caramel like flavor when I tried it a few weeks ago.


  4. I am trying to find the flash point for cocoa butter, and this is one of the few websites I’ve come across that has a poster responding that it has a high flash point (most say it is similar to dairy butter or virgin coconut oil). Brad Churchill, where did you get your information? I would love to use cocoa butter for frying.

  5. I would concur with Brad. I found MSDS’s for cocoa butter where they list >350 C/660 F. On the other side though, I’ve played with using it as a baking and frying oil and just cared for the final product as much as I wanted to love it.  YMMV.

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