Cocoa butter sauce for beverages that doesn't resolidify

I'd like to make a cocoa butter sauce flavoring for beverages with the following properties:

Stays as close to pure cocoa butter as possible.
Doesn't re-solidify when drink is cold.
Prefer not to use emulsifiers, but will if really necessary.
Uses as natural ingredients as possible.

Best Answer

I think you may be looking for "white chocolate" rather than pure cocoa butter. Cocoa butter doesn't have a huge amount of flavor; it's added to things largely for its texture. At the very least it generally needs sugar and vanilla.

Ghirardelli and Torani both make white chocolate sauces. Is that what you're after? You can make your own by dissolving white chocolate in sweetened condensed milk, which is dense enough that you don't need an emulsifier if you grate it finely and stir.

I'd use this recipe as a starting point. (Omit the coffee powder) http://www.food.com/recipe/white-chocolate-mocha-syrup-recipe-376916

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Does cocoa butter stay liquid?

Cocoa Butter is solid, so you'll need to melt it down in a bain-marie, a hot water bath. You want it to melt over steam, rather than direct heat. Depending on where you live, and if it's cold, your coconut oil may be hard\u2026. melt them gently together until completely liquid.

Does cocoa butter stay melted?

Just because you've melted the cacao butter, doesn't mean it will stay that way! Cacao butter will slowly re-solidify at room temperature and can be more rapidly hardened in the refrigerator or freezer. In fact, you can transform cacao butter from liquid to solid form back and forth indefinitely.

How do you liquify cocoa butter?

Simmer a couple inches of water in a pot and place the bowl over (but not touching) the water to melt the cocoa butter. When everything is melted, remove the bowl from heat and place in the refrigerator for about an hour.

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