The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cocoa butter in pandoro

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Janet Yang's picture
Janet Yang

Cocoa butter in pandoro

What it the purpose of the cocoa butter used in pandoro? Texture or flavor?

From Susan Tenney's blog: "As I understand it, the purpose of this is to add some holes to the otherwise very regular crumb" (http://www.wildyeastblog.com/2009/12/15/pandoro/).

However, in Maggie Glezer's recipe for "Bruno's Pandoro" the cocoa butter is melted, then beaten into whipped butter. Assuming the cocoa butter hardens when it returns to room temperature, I wondered if its purpose was to stiffen the butter so it would retain its air bubbles. 

Or, is it simply a traditional flavoring?

Janet

mwilson's picture
mwilson

Flavour. No other reason. If incorporated properly as it should be then it will not create holes.

Janet Yang's picture
Janet Yang

Do you melt the cocoa butter, or chop/grate it?

mwilson's picture
mwilson

I melt it. Let it cool before adding it to the dough.

mwilson's picture
mwilson

worth a watch: http://vimeo.com/17740302

jkandell's picture
jkandell

I noticed the Simili Sisters "classic" pondoro doesn't have cocoa butter-- so it's not required for authenticity.