Reviving Cocoa Butter

[scott123]

I bought some cocoa butter that had absorbed the smell of the store. I made some ganache with it and it tasted horrible. I have some left and the store is too far of a drive to take it back.

Is there any way of deodorizing it?

[smiley]

A few points on cocoa butter,

What kind of store was it?... do they do the volume to move cocoa butter quickly? it does go ransid quickly in a warm invironment (8 months to a year) even at the best of times cocoa butter has a "Funny" smell.. the reason also may be that cocoa butter has no other sugars or alkaloids (cocoa mass) to give it the chocolate flavour. cocoa butter adds the richness and the snap to a finished chocolate because of the unique crystalization that occurs when tempering. If not using to thin thick covetures out for moulding chocolates or colouring for garnish work I don't think it can stand on its own in the flavour department....

if you added it to a ganache and it absorbed the store smell before it will keep that smell for good..... you could try to mask it with truffles (an exspensive fix)

[Isa]

Since I have a bucket of cocoa butter in the cupboard I have to ask what would be the best way way to store it?

[mudbug]

Store cocoa butter in an airtight container and it will keep several years in the refrigerator.

[Isa]

I was afraid it would have to stay in the fridge. It's a problem, because my fridge isn't very big. Before I kept it in her fridge but now that she moved out I obviously can't do that. I thought of slicing it into more manageable pieces but first I have to get it out of the bucket and that is easier said than done.

Any ideas??

[scott123]

The biggest enemy to cocoa butter, any fat, is air. Because cocoa butter is so saturated, it is highly resistant to oxidation, though. The real issue with cocoa butter isn't it's shelf life, it's the tendency to absorb odors.

Glass storage is best, but thick plastic should be alright as well. Try, if possible to open the container as little as possible.