Deodorising cocoa butter at home is a challenging task, because the process typically involves industrial equipment and precise control of heat and vacuum conditions.

However, a simplified method can help reduce some of the natural cocoa aroma in cocoa butter, though it won’t achieve full deodorisation it will be ok for for chocolate making.

Here’s how you might do it:

Materials Needed

Raw cocoa butter

A heavy-bottomed saucepan or double boiler

Cheesecloth or a fine strainer

A kitchen thermometer

Clean, odour-free glass jars for storage

Steps

1.    Prepare the Cocoa Butter:

Chop the cocoa butter into small, even-sized pieces to allow for even melting.

2.    Heat the Cocoa Butter:

Place the cocoa butter in a double boiler or a heavy-bottomed saucepan over low heat.

Slowly heat it to about 60°C (140°F), ensuring it melts completely. Avoid overheating, as this can degrade the quality.

3.    Steam Distillation:

Add a small amount of water to the melted cocoa butter (roughly 10–15% of the total weight). The water will create steam as the mixture heats up, helping to carry away some of the volatile compounds responsible for the strong cocoa aroma.

4.    Simmer and Stir:

Gently simmer the mixture while stirring for about 30–60 minutes. Maintain the temperature at around 60–70°C (140–160°F) to prevent scorching.

Some of the volatile aroma compounds will evaporate during this process.

5.    Strain the Mixture:

After simmering, strain the mixture through cheesecloth or a fine strainer into a clean container to remove impurities and any water that remains.

6.    Cool and Separate:

Let the mixture cool. The cocoa butter will solidify on top, and any remaining water will settle below. Once fully cooled, carefully remove the solidified cocoa butter.

7.    Repeat if Necessary:

If the aroma is still strong, you can repeat the process one or two more times, though each iteration will result in some loss of product.

8.    Store:

Store the deodorised cocoa butter in an airtight glass jar in a cool, dark place.

Limitations

This method won’t remove all the natural aroma, as complete deodorisation requires industrial vacuum processes.

The quality and texture of the cocoa butter might change slightly with repeated heating.

If you’re looking for fully deodorised cocoa butter for recipes or cosmetics, it may be more practical to purchase commercially deodorised cocoa butter.