What is the point of deodorizing cocoa butter to produce white chocolate?
I’m asking this because I’ve tasted the Nevado chocolate from CasaLuker, produced entirely with undeodorized cocoa butter, which has a very appealing taste to me.
Thanks for your explanations!
El Rey’s Icoa is in the same category, I think. They use undeodorized cocoa butter and I think the beans get a slightly heavier roast so the aroma and flavor of cocoa are very present.
Deodorizing does do a pretty good job at removing volatile acidity, ‘chocolate’ type flavors’, and ‘green’ type flavors – which then can allow the resultant white chocolate to better showcase the dairy flavors.
Of course, flavor is subjective, and you may prefer having some chocolate character in your white chocolate. By and large, most individuals do not – hence one reason cocoa butter is deodorized. Another very large reason is to obtain consistent flavors – if the flavor from your cocoa butter varied widely from batch to batch, you’d get a white chocolate that similarly varied. Deodorizing reduces that batch to batch variation.
A lot of cocoa butter is made from sub-standard beans, beans that are moldy or mildewed or have some other defects. Deodorizing gets rid of off-flavors.
If you have an undeodorized cocoa butter you are adding to a chocolate you need to calculate the flavor of the cocoa into the flavor of the finished chocolate. If the cocoa butter has no flavor you don’t need to calculate the flavor of the butter in the recipe.