Review (5/5): Excellent source of food quality (i.e., edible) cocoa butter
As I learn more about chocolate and becoming an amateur chocolatier, I found out about this product.
Women (and men) have been using cocoa butter to soften their skin and it's used in some expensive soaps and shampoos -- but you can't eat that stuff!!!
Expensive Belgian and French chocolate (used by world class pastry chefs) are developed with at least 12% more of cocoa butter than normally available.
These chocolates are also more refined and are called couverture chocolate - google it :-)
I use NOW Cocoa Butter for cooking, to increase the fat content of (cheaper American) semi-sweet dark chocolate.
I put in 20 oz of Ghirardelli Semi-Sweet 60% Cacao in a double boiler and add 1.3 oz of NOW cocoa butter and it all melts nicely together.
I then temper (google this too) this "couverture'd" chocolate to dip the hand piped ganache portion of truffles.