Cocoa Butter Silk

Anova Culinary

Author

J B

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 92.5F / 33.6C

Ingredients

Directions

  1. Vacuum seal cocoa butter
  2. Insert vacuum sealed cocoa butter into ziplock bag with weights.
  3. Add COLD water to the stock pot and remove air from open ziplock bag using the water displacement method.
  4. Cover stock pot with opening outside of the pot.
  5. Heat for 24 hours at 33.6 degrees centigrade.
  6. Cool cooked cocoa butter at room temperature until frozen.

Finishing Steps