no
Cocoa butter is solid at room temperature.
Derived products from cocoa bean: - cocoa powder - cocoa oil - cocoa butter - cocoa liquor - chocolate
To make coverture chocolate, you need to melt sugar with cocoa butter, not oil. Cocoa butter has a lower melting point than sugar, making it easier to incorporate. You can find cocoa butter in specialty stores or online. Once melted together, you can then add your cocoa powder to create the coverture chocolate.
Animal fat, butter, olive oil, canola oil, coconut oil and cocoa butter are reasonable alternatives to palm oil.
Chocolate is a type of emulsion known as a water-in-oil emulsion, where cocoa butter is dispersed in milk.
You can incorporate cocoa butter into your cooking by melting it and using it as a substitute for regular butter or oil in recipes. This can enhance the flavor of your dishes with a rich, chocolatey taste.
You cannot; they are very different things. Cocoa butter is a pure solid fat, not unlike unfractionated coconut oil. It is the primary constituent of (good) white chocolate (along with sugar). Cocoa butter is not at all chocolatey in taste; it's white in colour and commonly used in moisturisers. Cocoa powder is the chocolate part of the cocoa bean, usually used for baking. Cocoa powder and cocoa butter both have very different properties and uses; they are not interchangeable.
Sorry your question makes no sense. Water can not coagulate.
Cocoa butter, also called theobroma oil, is the pale-yellow, edible natural vegetable fat of the cacao bean. Cocoa butter is extracted from the cacao beans in it's pure form it does not contain nuts.
When cocoa butter is pressed out of chocolate, cocoa powder is left.
Cocoa butter comes from cocoa beans. They are grown in warm areas of the world.
cocoa butter is about Rs.600 per kg, not sure about other items