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I would say that you could sub coconut oil instead. I make fancy desserts all the time and usually use whichever I happen to have or a combo of both. That recipe sure does look delicious!
i agree. the cocoa butter is more like coconut butter or oil. its just somehting to add oil to your dish
Hey Satchy…I’ve made this lovely chocolate goodness & it is so amazing! I totally agree about the coconut oil (or butter). I think the butter would work best. But you’ll have to keep it refrigerated after making it so it doesn’t melt all over. :)
Yummy! Enjoy!
Thanks so much everyone.
Great question Satchy… because I wanted to make that dessert and don’t have cacao butter anywhere. I’m going to have to try it with the coconut oil/butter as everyone has suggested. I say, throw in a little extra cacao. I’m going to use carob, though… about 1/4th of what the cacao calls for.
Chocolate bar? Hmmm, that’s not a bad idea. ;-)