cocoa butter

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Related to Cocoa fat: cacao butter

cocoa butter

n.
A yellowish-white fatty solid obtained from cacao seeds and used as an ingredient in cosmetics, tanning oils, chocolate, and soap. Also called cacao butter.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

cocoa butter

n
(Cookery) a yellowish-white waxy solid that is obtained from cocoa beans and used for confectionery, soap, etc. Also called: cacao butter
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

co′coa but`ter


n.
a fatty substance obtained from the seeds of the cacao, used esp. in making soaps and cosmetics.
[1895–1900]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cocoa butter - a yellow-white fat from cocoa beans
fat - a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
2.cocoa butter - the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate
chocolate - a food made from roasted ground cacao beans
white chocolate - a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations

cocoa butter

n manteca de cacao
English-Spanish/Spanish-English Medical Dictionary Copyright © 2006 by The McGraw-Hill Companies, Inc. All rights reserved.
References in periodicals archive ?
Absent of nibs, "white chocolate is basically just sweet fat," says Clay Gordon, creator of the Chocolate Life website, "with a melt that is unencumbered by the nonfat cocoa solids, or cocoa powder." For a chocolate to be labeled as chocolate, as opposed to candy, the Food and Drug Administration requires that the bar be made up of at least 10 percent cocoa mass (nibs plus the cocoa fat inherent to the bean), with no specifications about cocoa butter.
The company receives the cocoa liquor, the paste made from ground roasted beans, in big blocks that it melts, mixes with cocoa fat in various blends, and stirs.
"In making chocolate, cocoa seeds undergo natural fermentation before being processed into key ingredients for making chocolate - namely cocoa fat and cocoa powder."