UTILISATION DU BEURRE DE CACAO DANS LES PREPARATIONS CULINAIRES

摘要

Use of cocoa butter (I) to replace dairy butter and oils in culinary preparations. Independent claims are also included for: (1) a process of cooking a food (II) comprising contacting (II) with a heat source using a fat content (which is (I)); (2) (I) flavored by taste transfer; (3) a composition (III) comprising (I) powder with spices; (4) broth dehydrated with a base of (I); (5) a process of preservation of (II) comprising coating with cocoa butter before preservation; and (6) preparation of cream using a siphon comprising adding siphon with (I) (1-10%).