{"product_id":"drops-de-beurre-de-cacao-funcakes","title":"Cocoa Butter Drops - 200g","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    font-weight: 700;\n    text-decoration: underline;\n    text-underline-offset: 3px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003eFunCakes 100% pure cocoa butter drops for pastry and chocolate making\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eFunCakes cocoa butter drops\u003c\/strong\u003e are food-grade cocoa butter\n        \u003cstrong\u003e100% pure\u003c\/strong\u003e, presented as small pellets that are easy to dose and melt.\n        Essential in chocolate making and fine pastry, it helps to liquefy chocolate,\n        to adjust the texture of glazes, prepare cocoa butter decorations, and protect tart bases.\n        of tarts against moisture.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        Its drops form offers quick, even, and precise melting. It is suitable for both pastry chefs\n        both professionals and enthusiasts who want to work with couverture chocolate, moldings,\n        fine coatings, chocolate candies, colored decorations, or preparations requiring a\n        noble fat, stable and neutral in taste.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhat is cocoa butter used for in pastry?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Cocoa butter is a vegetable fat naturally present in the cocoa bean.\n        In pastry, it is used for its ability to provide fluidity, shine, fineness, and stability.\n        for chocolate preparations.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLiquefying chocolate:\u003c\/strong\u003e makes couverture chocolate more flexible for moldings and coatings.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eImproving glazes:\u003c\/strong\u003e helps achieve a smoother, finer, and more even texture.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCreating a moisture barrier:\u003c\/strong\u003e protects tart bases, shortbreads, and cookies.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePreparing chocolate decorations:\u003c\/strong\u003e ideal for mixing with fat-soluble colorants.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCreating velvet effects:\u003c\/strong\u003e can be used as a base for certain spray gun preparations.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eWorking with chocolate candies:\u003c\/strong\u003e useful for thin shells, precise moldings, and shiny finishes.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose cocoa butter drops?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The drops format, also called pellets, makes cocoa butter much easier to use\n        than a compact block. The small pellets are easy to weigh and melt faster,\n        which allows for more precise work.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePrecise dosing:\u003c\/strong\u003e ideal for adding just a few grams to a preparation.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eQuick melting:\u003c\/strong\u003e the drops melt evenly in a double boiler or microwave.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLess waste:\u003c\/strong\u003e use only the necessary amount.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eConvenient in the lab:\u003c\/strong\u003e clean, regular, and easy-to-handle format.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVersatile use:\u003c\/strong\u003e chocolate, glaze, decorations, tart bases, and coatings.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        This format is particularly suited for recipes requiring controlled addition of cocoa butter,\n        especially to fluidify chocolate without excessively altering its taste.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFluidify couverture chocolate with cocoa butter\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Cocoa butter drops make chocolate more fluid without adding cream, milk,\n        or regular oil. It is therefore very useful for thin coatings, moldings, chocolate decorations\n        and preparations where a true chocolate structure is desired.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFor a thinner coating:\u003c\/strong\u003e gradually add a small amount of melted cocoa butter.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFor moldings:\u003c\/strong\u003e improves fluidity and helps the chocolate better capture mold details.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFor chocolate fountains:\u003c\/strong\u003e allows for a more flowing texture.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFor decorations:\u003c\/strong\u003e facilitates application in a thin, even layer.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        In practice, about \u003cstrong\u003e5 to 15%\u003c\/strong\u003e cocoa butter is often added depending on the fluidity\n        desired, the type of chocolate, and the final use. Add it gradually to maintain\n        control over the texture.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eUse for tart bases and crispy biscuits\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Melted cocoa butter can be brushed onto a baked tart base, a sweet dough,\n        a shortbread or a biscuit. When cooling, it forms a thin protective barrier that limits contact\n        directly between the biscuit and the wet preparations.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFruit tart bases:\u003c\/strong\u003e helps preserve the crispness of the dough.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCream tarts:\u003c\/strong\u003e limits moisture transferred by creams and fillings.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEntremets:\u003c\/strong\u003e protects certain biscuit bases before assembly.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCrispy decorations:\u003c\/strong\u003e helps maintain a sharp texture longer.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For a clean result, apply a thin layer of melted cocoa butter on the cooled base,\n        then let crystallize before adding the filling.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eColorful decorations, fat-soluble colorants, and homemade velvet effect\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Cocoa butter is an ideal base for colorful decorations made with fat-soluble colorants.\n        It allows preparing fluid mixtures to paint chocolate, create splashes,\n        decorate chocolate molds or create surface effects on desserts.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFat-soluble colorants:\u003c\/strong\u003e mix better in a fat base like cocoa butter.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate painting:\u003c\/strong\u003e ideal for applying colors with a brush or airbrush.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate molds:\u003c\/strong\u003e allows coloring the inside of molds before pouring chocolate.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVelvet effect:\u003c\/strong\u003e can be used in some preparations sprayed on frozen desserts.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For ready-to-use dessert finishes, you can also use our\n        \u003ca href=\"https:\/\/patistopsland.com\/collections\/spray-velours\"\u003evelvet sprays for pastry\u003c\/a\u003e.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eDifference between cocoa butter drops, powder, and Mycryo\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Cocoa butter comes in several forms. FunCakes drops are cocoa butter pellets\n        pure, practical for melting, fluidifying chocolate, and general pastry uses.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa butter drops:\u003c\/strong\u003e easy-to-melt pellets, ideal for fluidifying, protecting, and decorating.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa butter powder:\u003c\/strong\u003e finer texture, often used for certain tempering and precise applications.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMycryo:\u003c\/strong\u003e micronized cocoa butter, used especially as a chocolate tempering aid.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For common pastry and chocolate work, the drops offer an excellent balance\n        between ease of use, precision, and versatility.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFeatures of FunCakes cocoa butter\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e cocoa butter drops\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100% cocoa butter\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e easy-to-dose pellets\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e pastry, chocolate making, decorations, glazes, coatings, tart bases\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e suitable for vegetarian and vegan preparations according to associated recipes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e may contain traces of milk\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry place, between 12°C and 20°C, away from light and odors\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eMelting and usage tips\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Cocoa butter drops can be gently melted in a bain-marie or in the microwave at low power.\n        As with chocolate, it is best to heat gradually to preserve the quality of the product\n        and avoid any overheating.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDouble boiler:\u003c\/strong\u003e melt gently, stirring regularly.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMicrowave:\u003c\/strong\u003e heat in short bursts, stirring between each session.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAddition to chocolate:\u003c\/strong\u003e incorporate gradually to control fluidity.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrush application:\u003c\/strong\u003e use melted cocoa butter in a thin layer.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eColored decorations:\u003c\/strong\u003e add only colorants suitable for fatty substances.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Carefully reseal the bag after use to avoid odor absorption and preserve\n        the quality of the cocoa butter.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        To work with cocoa butter drops under good conditions, combine it with products\n        suitable for chocolate making, entremets, and professional finishing.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/chocolats-de-couverture\"\u003e\n            Couverture chocolates for molding, coating, and ganaches\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/colorants-alimentaires\"\u003e\n            Food colorants for decorations and finishing touches\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/spray-velours\"\u003e\n            Velvet sprays for entremets and frozen desserts\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-a-chocolat\"\u003e\n            Chocolate molds for candies and castings\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-silicone\"\u003e\n            Silicone molds for entremets and pastry creations\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions about cocoa butter drops\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs cocoa butter in drops food-grade?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, this FunCakes cocoa butter is intended for food use in pastry and chocolate making.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan it be used to thin chocolate?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, this is one of its main uses. Add it gradually to melted chocolate to obtain\n        a smoother texture.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan it be used to protect a tart base?\u003c\/strong\u003e\u003cbr\u003e\n        Yes. Applied melted with a brush on a baked tart base, it helps limit moisture and preserve\n        the crunchiness.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat is the difference with cocoa butter powder?\u003c\/strong\u003e\u003cbr\u003e\n        Drops are easy-to-melt and easy-to-dose pellets. The powder is finer and can be preferred\n        for certain tempering techniques or specific applications.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan it be used with colorants?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, provided you use colorants suitable for fatty substances, such as fat-soluble colorants.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to store cocoa butter?\u003c\/strong\u003e\u003cbr\u003e\n        Store it in a cool, dry place, between 12°C and 20°C, away from light and humidity\n        and strong odors.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31526849478698,"sku":"F30100","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/drops-de-beurre-de-cacao-200g-fun-cakes-1.jpg?v=1772134370","url":"https:\/\/patistopsland.com\/en\/products\/drops-de-beurre-de-cacao-funcakes","provider":"Patissland","version":"1.0","type":"link"}