Patent Application
20080311257
The present invention relates to the use of cocoa butter in various culinary preparations, in particular as a replacement for dairy butter. In particular, the invention relates to the use of cocoa butter for cooking foods, for preparing all sorts of seasonings, for the manufacture of sauces, soups, doughs (for tart, for coating and the like), in order to improve the preservation of foods, etc.
Dairy butter has nowadays certain disadvantages:
Hydrated at 16%, it is subject to bacteriological contamination.
During cooking, it darkens easily. It is then harmful to health. It is customary to clarify dairy butter in order to limit darkening.
Finally, it has a very pronounced taste which sometimes masks that of the food which it accompanies.
The work carried out by the inventors has led them to find a substitute material which satisfactorily meets the requirements of consumers.
The invention therefore relates to the use of cocoa butter in culinary preparations, in particular as a replacement for dairy butter and oils.
More particularly, the invention relates to a process for cooking a foodstuff in which the food is placed in contact with a source of heat via a fatty substance, characterized in that the fatty substance is cocoa butter.
Indeed, cocoa butter not being hydrated, it is more consistent with hygiene standards. Furthermore, its burn temperature (temperature at which it burns) being markedly higher than that of dairy butter, it darkens very rarely during cooking (see example 1). Additionally, cocoa butter is more heat stable compared to pan frying butter, olive oil and pan frying fat, which results in less negative taste and health components formed (see example 2). Finally, it reveals the tastes and odours of foods because the taste and the odour of cocoa butter are more neutral than those of oils or of dairy butter. Moreover, it impermeabilizes the preparation which is the subject of the cooking, which avoids any moistening by air of the preparation after the said cooking. Likewise, aqueous foods, such as fish or red meat, do not become dehydrated or do not lose their blood during cooking. Advantageously, the “juices” present inside the food to be cooked are preserved by virtue of the production of a MAILLARD reaction. A nice caramelization of the food is thus obtained. From an economic point of view, the loss of product caused by cooking foods is reduced. A saving is therefore made on the product.
Preferably, the cocoa butter used is deodorized.
Advantageously, the cocoa butter is used to fry (“poêler”) or sauté foods. A nice uniform colour of the foods is thus obtained. Furthermore, a crusted and dry appearance is obtained at the outer surface of the fried (“poêlé”) or sautéed food.
By way of example, an omelette which is cooked using cocoa butter as fatty substance has a texture which is smoother and more homogeneous.
As indicated above, cocoa butter can be heated to a temperature greater than that of dairy butter without darkening. It is therefore particularly appropriate for searing foods such as red meat, fish, seafood and the like.
Advantageously, the food is rolled in cocoa butter powder (or dusted with cocoa butter powder as though it was “breaded” in cocoa butter powder) before being dry-fried (poêle à seq”) or dry-sautéed. The quantity of cocoa butter used is thus limited: it is possible to use up to more than 50% less fat according to this technique compared with the quantity of dairy butter or oil necessary to carry out the same cooking. This makes it possible to reduce the amounts of fat in a given preparation. This is both healthier and more economical.
Furthermore, it is possible to prepare the foods to be cooked by dusting them with powdered cocoa butter, seasoned or unseasoned, and then storing them for a certain period in the refrigerator or the freezer. A setting up is thus achieved as a result which makes it possible to reduce the preparation time.
The cocoa butter powder form may be obtained for example by cryogenic treatment of the cocoa butter. Such a process is described in application EP0934110.
According to another mode of preparation according to the invention, the food is daubed with molten cocoa butter. This mode also makes it possible to limit the quantity of fat used. Advantageously, this preparation technique is used during oven baking.
Cocoa butter may also be used for frying (“frire”). When cocoa butter is used as a replacement for frying oil, no frying odour or taste develops. Furthermore, the foods absorb very little fat when they are fried in cocoa butter. That is the case in particular for spongy products such as courgette or celery. Frying in cocoa butter is therefore also healthier.
Foods breaded (with breadcrumbs, fritter, Viennese-type product and the like) have a non-pasty and more crisp surface when they are cooked in cocoa butter. The absorption of fat is also very low unlike cooking in dairy butter. The frying taste or the fatty mouth feel is also avoided.
Fragile foods (fish which disintegrates on cooking such as filet of St. Pierre, foie gras and the like) moreover no longer need to be floured or daubed with egg in order to maintain their cohesion. Cooked in cocoa butter, the latter, on its own, makes it possible to maintain their cohesion. The crust which forms due to the flour or the egg is thus avoided. The taste of the food is therefore cleaner. In addition, fatty products such as foie gras lose less fat during cooking in cocoa butter. The foie gras obtained is more tender and a substantial saving is made by avoiding this loss of product.
Cocoa butter may also be used to preserve foods (fruit, vegetables, meat, flavourings and the like). In particular, foods are introduced in melted cocoa butter and keep therein for at least 24 h. Advantageously, the method cocoa butter is heated at a temperature of about 100-170° C., preferably 130-150° C., and removed from fire before use.
The preserved and glazed foods can be removed from the preparation by heating it to around 30-35° C. In this case, foods preserved and glazed in cocoa butter have a cleaner and less fatty taste than foods preserved by the customary techniques.
In particular, when foods such as garlic, onion or shallot are preserved, a taste transfer occurs. Cocoa butter having a very neutral taste, it is particularly suitable for becoming impregnated with the tastes of other foods. Accordingly, it is a product of choice for producing seasonings. In one embodiment, cocoa butter can be flavoured according to the following process
According to a second aspect, cocoa butter is used to produce seasonings. Such seasonings are, for example, compositions consisting of cocoa butter or cocoa butter flavoured by taste transfer with spices. All sorts of spices may be blended with the cocoa butter. Advantageously, this composition is in powder form.
The preferred spices according to the invention are in particular salt, peppercorns, fresh herbs, dried herbs, deep-frozen fresh herbs, nuts, barks, seeds, roots, fruit, vegetables, condiments.
By way of example, there may be mentioned various sorts of pepper (green, grey, black, Jamaica, Szechuan and the like), coriander, parsley (for making a “Maître d'hôtel” type butter for example), basil, thyme, rosemary, oregano, dill, chive, tarragon, nutmeg, cinnamon, ginger, clove, cardamom, aniseed, fennel seed, mustard seed, cumin seed, celery, carrot, orange, lemon, mustard, gherkin, chili pepper, paprika, curry, bouquet garni, chicken stock, seafood stock and the like.
The use of powdered cocoa butter compositions blended with one or more spices saves time during seasoning of preparations. Moreover, when foods are coated with powdered cocoa butter and spices, said spices stay where they are. On the contrary, when foods are cooked with other fats, spices used to migrate, due to the liquid phase or the water content of these fats, said water content being evaporated before frying. Furthermore, the crystalline structure of powdered cocoa butter makes it possible to obtain a new product texture and therefore a new mouth feel and a new decorative component. By way of example, vinaigrette prepared from powdered cocoa butter makes it possible to obtain both a powdered decoration on the salad and a cool mouth feel (melting of the cocoa butter crystals).
By virtue of its capacity to become impregnated with tastes, cocoa butter may be advantageously used for the preparation of broths, in particular dehydrated broths.
According to a third aspect of the invention, the cocoa butter is used for the manufacture of coating, pastry case or choux dough.
The expression “coating dough” is understood to mean fritter dough, Viennese products and the like.
The introduction of cocoa butter into such doughs, either as a replacement for dairy butter or for oils, or as an additive makes it possible to impermeabilize the appliance. The doughs are then more crisp, they do not soak up the frying taste and odour even when the dough is fried in oil. The cooking is rapid and uniform, and has a nice colour. Furthermore, choux or tart doughs do not moisten over time (softening).
More particularly, the invention provides a pastry case wherein the fat introduced in the dough consists of cocoa butter or a mixture of at least 40% of cocoa butter with another fat.
Pastry case according to the invention are easier to handle (to roll out) in particular during warm weather. Advantageously, such pastry cases are used to prepare tart or pie comprising a moist filling, for example, juicy fruits.
The invention further provides a process for preparing a “choux dough”, wherein the fat introduced is cocoa butter at a weight content of 20% less than the usual dairy butter content.
Choux prepared with the dough according to the invention better swell when baking.
According to a fourth aspect, the invention provides a process for the preservation of a foodstuff, characterized in that the food is coated with cocoa butter before preservation. Advantageously, the food is coated with powdered cocoa butter, seasoned or unseasoned, before preservation. Alternatively, the food is coated with a water and cocoa butter emulsion before preservation, it being possible for the said emulsion to be seasoned. The preferred modes of preservation according to the invention are deep-freezing and packaging under vacuum. Such a process makes it possible to maintain the taste and the colour of the foods to be preserved. This process is particularly suitable for the preservation of vacuum-packed or deep-frozen vegetables.
According to a fifth aspect of the invention, the cocoa butter is used as additive in a process for the preparation of cream using a siphon. In this process, the preparation introduced into the siphon is supplemented with 1 to 10% cocoa butter. A very foamy texture is thus obtained. Such mousses (milk, cream, chocolate or coffee mousse) may be used as couverture for hot or cold drinks. When such a cream is used as couverture for a hot drink, it is possible to deposit a ball or quenelle of ice cream thereon. Surprisingly, the said ball or quenelle of ice cream does not melt and floats in suspension on the hot drink thus prepared. Indeed, a cream containing cocoa butter worked using a siphon withstands high temperatures better than a conventional cream, for example, of the “chantilly” type. The cream therefore melts less and plays the role of an insulator between the hot drink and the ice cream. Furthermore, by virtue of its higher density, it makes it possible to keep the ball or quenelle of ice cream in suspension better.
According to a sixth aspect of the invention, cocoa butter is used to stabilize a “praliné” composition.
By “praliné”, it is intended a paste containing a composition of crushed caramelised sugar and nuts. Generally, nuts are almonds and/or hazelnuts. Optionally, said nuts can also be walnuts, peanuts and the like. The main disadvantage of “praliné” is the phenomenon of decantation:oil from nuts rapidly migrates out of the composition.
Then, the invention provides a process for stabilizing a “praliné” wherein cocoa butter is added in the “praliné” at a content of 5-30% by weight of the “praliné” weight, preferably 10-20%.
Addition of cocoa butter in the “praliné” composition initiates a crystallisation, avoids the migration of fats, particularly of oils contained in nuts, and allows to postpone the bleaching of final products containing said “praliné” (for example, chocolates filled with “praliné”).
According to a seventh aspect of the invention, an edible ornamental paste is proposed. The ornamental paste according to the invention comprises cocoa butter and sugar at a weight ratio of 60:40 to 40:60, preferably 50:50. Advantageously, icing sugar is mixed with cryogenic powdered cocoa butter, slightly heated (around 30-35° C.) to obtain a paste. Optionally, colouring and flavour can be added to the composition.
Said paste can then be modelled or moulded as desired (flower, arabesque, . . . ) The paste becomes hard around five minutes after the working.
According to an eighth aspect, the invention relates to a process for crystallising a chocolate filling (“ganache”), said chocolate filling being obtained by boiling cream, glucose and dairy butter and pouring the liquid mixture on the chocolate. Then, at about 30-35° C., adding 0.5-3 wt %, preferably 1-1.5 wt % of cacao butter to initiate cristallisation.
The invention will be understood more clearly in the light of the examples which follow.
It is observed that cocoa butter has a burn temperature which is markedly higher than that of dairy butter. Cocoa butter therefore darkens very rarely. Now, the darkening of dairy butter is harmful to health. Furthermore, as it is possible to obtain a higher cooking temperature without darkening of the cooking fat, cocoa butter makes it possible to sear foods at a higher temperature and to thus preserve the juices and the moisture.
The following products were subjected to a pan frying test and analyzed for lipid degradation:
1. Cryogenized cocoa butter (M)
2. Pan frying fat; (F)
3. Olive oil; Extra Virgin; (O)
4. Pan frying butter (B)
1. Pan Frying Test
The pan frying products were heated in a pan until the set temperature (165° C. or 200° C.) was reached. Then the pan frying products were transferred into an inox recipient in an oil bath and kept at the set temperature (165° C. or 200° C.) for 10 minutes. Afterwards the products were cooled down in an ice bath and frozen at −18° C. until further analysis. Each of the pan frying tests were performed in triplicate.
The whole set of experiments was repeated with addition of 5 ml of beef liquid at the heating stage.
2. Chemical Analysis
Three different parameters for lipid degradation were assessed.
Lipid oxidation is one of the major causes of lipid degradation, and leads to oxidative rancidity and formation of off-odors and off-flavors. The potential for lipid oxidation of the frying products was assessed by measuring peroxide values (P.O.), a measure of primary oxidation products (peroxides) and p-anisidine values (p-AV), a measure of the secondary oxidation products (aldehydes, . . . ).
Lipid hydrolysis (lipolysis) is measured by determining the free fatty acid (FFA) content of fats. Lipolysis causes hydrolytical rancidity.
All chemical analyses were performed in duplicate. For samples F and B a fat extraction was performed prior to the chemical analyses. The following methods were used:
3. Results
The data were analyzed using a general linear model (SPSS) with the different chemical analyses parameters as dependent variables (FFA, P.O., p-AV) and with the type of frying medium (M,F, 0, B), the temperature (165° C. or 200° C.) and the addition of beef liquid (yes or no) as fixed factors.
First it was checked whether there are significant (two-way) interactions between the different influencing variables (medium, temperature, beef liquid). Such an interaction between e.g. medium and temperature means that the influence of medium depends on the temperature and the influence of temperature depends on the medium. Three ways of interactions were not taken into account. If there is an interaction, the data are split up.
To estimate which mean values are significantly different a Duncan post hoc test was performed.
The values of the chemical analyses prior to frying are given for comparative purposes but are not taken into account for the statistical analyses.
Change in Free Fatty Acids Composition (Lipolysis Products)
Table 1 gives the free fatty acid values of the four media before pan frying.
The higher values for the amount of free fatty acids is obtained for M. This may be caused by a difference in refining treatment of the different frying media. In fact, some refining treatment are conducted at very high temperature which reduce FFA content below 0.1%.
For the values after pan-frying, one two-fold interaction (beef X medium) was significant. This means that the effect of the addition of beef liquid depends on the medium and the effect of the medium depends on the addition of beef liquid. To investigate the effect of medium and addition of beef liquid the data were split up. There was no significant effect of temperature.
The effect of medium was investigated with and without the addition of beef liquid.
Without Addition of Beef Liquid
There is a significant effect of medium on the free fatty acid value. The values for all media are significantly different: the value for M is the highest, the value for F is the lowest. The results are summarized in Table 2.
a,bindicate which means are significantly different, means with the same letter are not significantly different
Due to pan frying the amount of free fatty acids does not increase in M and 0 but seems to increase in F and B (no statistical analysis could be performed).
With Addition of Beef Liquid
There is a significant effect of medium on the amount of free fatty acids. The values for all media are significantly different: the value for M is the highest, the value for F is the lowest. The results are summarized in Table 3.
a,bindicate which means are significantly different; means with the same letter are not significantly different
The same remarks as with no addition of beef liquid can be made.
The effect of the addition of beef liquid can be studied for each medium separately. Only for B there is a significant effect of the addition of beef liquid: the free fatty acid value with addition of beef liquid is lower than without the addition of beef liquid.
Peroxide Value (Primary Oxidation Products)
Table 4 gives the peroxide values of the four media before pan frying.
After pan-frying, none of the two-fold interactions are significant. Therefore the influence of medium, temperature and addition of beef liquid can be studied overall. Neither the temperature nor the addition of beef liquid have a significant effect on the peroxide value. Thus only the medium has a significant influence on the peroxide value. The peroxide value for O is significantly higher than the other peroxide values. The data are summarized in Table 5.
a,bindicate which means are significantly different, means with the same letter are not significantly different
When looking at the table 5 it seems that the peroxide value for M is higher than that for F and B. The difference is however not significant (see the margin of error). Concerning F and B, the peroxides have already reacted further into secondary oxidation products leading to a higher p-anisidine value (see further) but a lower peroxide value.
P-Anisidine Value (Secondary Oxidation Products)
Table 6 gives the p-anisidine values of the four media before pan frying.
After pan-frying, all two-fold interactions are significant. Therefore the data were split up.
The effect of medium was investigated for each combination of temperature and addition of beef liquid.
165° C. without Beef Liquid
The p-AV value of M is significantly lower than that of the three other media. Between the three other media no significant differences could be detected. The results are summarized in Table 7.
a,bindicate which means are significantly different; means with the same letter are not significantly different
200° C. without Beef Liquid
The p-AV value of M is significantly lower than that of the three other media. The p-AV of F is significantly higher than that of the other media. The results are summarized in Table 8.
a,bindicate which means are significantly different; means with the same letter are not significantly different
165° C. with Beef Liquid:
The p-AV value of M is significantly lower than that of the three other media. The p-AV of B is also significantly lower than that of F and O. The results are summarized in Table 9.
a,bindicate which means are significantly different; means with the same letter are not significantly different
200° C. with Beef Liquid:
The p-AV value of M is significantly lower than that of the three other media. All the other media are also significantly different from one another. After M, B has the lowest value, followed by F. O has the highest value. The results are summarized in Table 10.
a,bindicate which means are significantly different; means with the same letter are not significantly different
Furthermore the effect of temperature could be studied. Due to the interactions this needs to be done for each medium separately and also for without and with beef separately. For all, but one (M with beef liquid), the value at 200° C. is significantly (α=0.1) higher than the value at 165° C. This is as expected since the higher the temperature the more oxidation will take place. No explanation can be found why this is not the case for M with beef liquid (no significant difference).
Furthermore the effect of the addition of beef liquid could be studied. For all, but one (M at 165° C.) the value with addition of beef liquid is lower than the value without addition of beef liquid. In almost all cases (NOT for M at 200° C. and O at 165° C.) this difference is significant (α=0.1). The fact that the difference is not significant in these two cases is probably due to the worse repeatability. The trend seen in the mean values is however the same. It was expected that addition of beef liquid might promote the oxidation, but this is not the case. A possible explanation is that the heat is preferentially used for other reactions, e.g. denaturation of proteins in the beef liquid.
When pan frying with M, less degradation products are formed compared to B, F and O and this irrespective of the temperature used and whether or not beef liquid is added to the pan frying medium. This is mainly apparent for the p-anisidine value which gives an indication of the amount of secondary oxidation products, which are also the components which give rise to off-flavors and off-odors. The amount of primary oxidation products, determined by the peroxide value, is significantly lower in M compared to O. The value of M may be a little higher than that of B and F due to further reaction of peroxides to secondary oxidation products. This means that the overall oxidation is still less pronounced in M. No further lipolysis occurs in M during pan frying.
a) Cold water is incorporated into a powdered cocoa butter melted at 50° C.
b) Hot water is incorporated into 50 g of powdered cocoa butter
A. Sauté, Fry
a) Glazed Carrots
The carrots are cut into fine slices lengthwise and then thrown directly into a hot frying pan with cocoa butter and with the chosen spice (dehydrated veal or chicken stock). Dry white wine and a small amount of Lemon or orange juice are used to deglaze.
b) Cod
Cut fish portions, sprinkle them with cocoa butter and spices. Cook at low temperature (80° C.) on a tray in an oven for 20 minutes The fish remains tender because evaporation is blocked by virtue of the cocoa butter.
c) Courgette (Spongy Vegetable)
e) White meat: A 100 g Chicken Escalope
f) Red meat: A 100 g steak
B. Fry
Frying at 170° C., smoke point at 190-200° C.
Fried celery is a product which naturally absorbs fatty substances and their tastes.
The celeriac is cut like “pont neuf” potatoes and fried at 170° C.
Result: In the mouth no impression of fat, coloured and dry crusted appearance on the outside. Inclusion in potato crisps.
C. Cook Fragile or Breaded Foods
a) Fried Fresh Foie Gras
A slice of duck foie gras is seasoned on either side (seasoning=a spice or spices mixed with powdered cocoa butter), the slice was breaded. It is then seared in a very hot frying pan. A rapid coloration of the foie gras is obtained. The slice is then placed for one minute in a microwave oven on full power. The powdered cocoa butter is first to melt, while the duck fat remains inside. There is little loss of duck fat, the liver remains very tender.
b) Calf's Sweetbread with Cocoa Butter
The calf's sweetbreads are seasoned using a strainer (sieve) with the chosen spices (mace, nutmeg skin) and the cocoa butter. The calf's sweetbreads are sprinkled with the seasoned cocoa butter like breadcrumbs and then they are cooked in a hot frying pan with no fat. A spice odour is released. There is roasting of the spices with dry cooking without a lot of vegetable fat. A small amount of veal stock and water make it possible to produce the sauce stock. This is clarified and then a small amount of powdered cocoa butter is added to the remainder of the cooking juice in order to make a clear juice.
c) Turbot or Dory
Dry the fillet well, salt and daub with molten powdered cocoa butter using a brush and turn over in poppy.
Heat the powdered cocoa butter in the frying pan and place the fillet on the breaded side.
Sear and finish on piano guard for a slower cooking which leaves all the qualities of the fish.
Fully cook at 48° C. with a drop of milk (the appearance of a drop of collagen indicates that it is well cooked).
Advantages: the cocoa butter replaces the egg yolk and avoids making a crust. With the cocoa butter, the poppy rolls on the tongue. Furthermore, there is restoration of the tastes without modification.
d) “Colbert” Type Whiting and Breaded Calf's Sweetbreads
Cooking with cocoa butter in a frying pan in order to avoid the absorption of fat. A nice coloration is obtained with restoration of the tastes without that of the frying. Furthermore, the absorption of fat is practically zero.
The calf's sweetbread may also be sprinkled with salted powdered cocoa butter and then breaded with breadcrumbs and fried with cocoa butter.
The very fine layer of breadcrumbs is not pasty, there is no sensation of absorption or of a fatty taste.
Note: the breadcrumbs may be replaced with herb breadcrumbs.
D. Bake in an Oven
Slice the potatoes using a mandolin, daub with cocoa butter on Silpat® (silicone baking sheet), include a leaf of parsley or of tarragon between two crisps. Daub again and bake between 2 Silpat® sheets, on a grill at 140° C., for 20-25 min, depending on the coloration.
Likewise for potato corolla in a tart ring.
A. Powdered Fresh Herbs with Cocoa Butter
Fresh herbs are blanched and chilled (tarragon, basil, dill, chive). They are centrifuged and frozen in the bowl of a Pacojet® (ice cream maker). They are then treated in the Pacojet® and stored in the freezer. In a plate, herb powder is sprinkled with a small amount of powdered cocoa butter. Crystallization occurs in the mouth, a very cool taste is produced, with an onset of melting in the mouth followed by a feeling of coolness. The texture of the powder is different.
B. Black Olive Decoration and Cocoa Butter
Black olives are stoned, dried and coarsely chopped. Almond powder, brown sugar and powdered cocoa butter are added thereto.
In the mouth, a sensation of coolness and sweetness forms. The olive taste comes out without being aggressive.
C. Preserved and Glazed Garlic and Shallots
Heat cocoa butter to 140° C. and then remove the fire. Put the garlic and the shallots in the heated cocoa butter and keep them therein for about fifteen days. Glazed garlic and glazed shallots are thus obtained.
The cocoa butter does not denature the product and does not give a heavy and fatty feel.
Garlic flavoured cocoa butter may also be used.
D. Preserved and Glazed Red Peppers
Heat cocoa butter to 140° C. and then remove the fire. Put the red peppers in quarter in the heated cocoa butter and keep them therein for at least 24 h. Peppers can be preserved in this preparation for many months. To remove the peppers from the preparation, heat the preparation to around 30-35° C. Preserved red pepper are thus obtained. The cocoa butter does not denature the product and does not give a heavy and fatty feel.
E. Celery Flavoured Cocoa Butter
Heat cocoa butter to 140° C. and then remove the fire. Add the celery sticks in the heated cocoa butter and keep it therein for about fifteen days. Celery flavoured cocoa butter can then be used.
F. Broths
It is possible to transfer tastes to cocoa butter by heating a flavour product in it.
For example, a chicken broth may be prepared by marinating chicken pieces (skin, carcass), cocoa butter and common salt for 2 h. The whole is then boiled for 20 to 40 min. This is cooled and then the broth is put through a small conical strainer.
A. Prepare a “Fritter Dough”
Fried Fresh Langoustine with Cocoa Butter
A fritter dough is prepared with the Tendura product (That), spices and powdered cocoa butter. The langoustines are rolled in the dough and then dipped in the hot oil. They come out very crunchy, with no frying taste. The frying oil does not go into the fritter because the addition of cocoa butter to the fritter dough impermeabilizes it.
B. Prepare a Viennese Pastry to Cover a Foodstuff
C. Prepare a Viennese Pastry for Breading a Foodstuff
D. Prepare a “Shortcrust Pastry”
E. Prepare a “Choux Dough”
All “choux dough” recipe can be prepared with cocoa butter. One only has to replace dairy butter by cocoa butter at a content of 80% by weight of the dairy butter content.
A. Bread a Product using Powdered Cocoa Butter before Deep-Freezing it; and Cook Deep-Frozen (St. Jacques for Example)
B. Bread an Escalope of Foie Gras using Powdered Cocoa Butter before Sautéing it; or deep-Freeze and sauté
If it is desired to provide the client with 90 g of hot foie gras in his plate:
C. Precoating of Vegetables with Hydrated Cocoa Butter
The cocoa butter is hydrated 50/50 with water. A creamy paste is obtained to which an optional seasoning may be added: salt, spices, herbs and the like.
The vegetables are then coated with this paste and then preserved using various techniques, among which:
A. Raspberry Pulp Cream
500 g of raspberry pulp
25 g of cream
25 g on average of powdered cocoa butter
The ingredients are well mixed. It is important to have no lumps in the preparation.
The preparation is poured into the siphon. Two CO2 cartridges are introduced therein.
Shake 4 times after having put the cartridges (under pressure).
The bomb may be used.
B. Coffee Topped with an Ice Cream Ball
500 g of strong liquid coffee
70 g of single cream
10 to 15 g of powdered cocoa butter
Preparation of the Cream:
Make a hot coffee, add powdered cocoa butter thereto and mix the whole.
Add the single cream to this preparation.
Put the appliance in a siphon, the preparation being carried out according to the preceding recipe. Place the bomb in the refrigerator.
Preparation of the Coffee Topped with an Ice Cream Ball:
Make a coffee.
Add to the surface of the coffee a layer of cream worked with a siphon.
Deposit an ice cream ball on the layer of cream.
The ice cream does not melt and holds in suspension at the surface of the layer of cream.
“Praliné” is a paste containing a composition of crusted caramelised sugar and nuts, (generally almond, hazelnut, optionally walnut, peanut . . . ).
Mix and heat slightly (30-35° C.) cryogenic powdered cocoa butter to obtain a creamy texture. Add the “praliné”. Mix the preparation. Cocoa butter should be introduced in the preparation at a content of 10-150 g of cocoa butter for 1 kg of “praliné”.
| Number | Date | Country | Kind |
|---|---|---|---|
| 0410716 | Oct 2004 | FR | national |
| 0501508 | Feb 2005 | FR | national |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP2005/011652 | 10/11/2005 | WO | 00 | 2/20/2008 |
| Number | Date | Country | |
|---|---|---|---|
| 60677343 | May 2005 | US |
