Definition of Clotted cream and Cocoa Butter
Do you know What is Clotted cream and Cocoa Butter. If you are looking for the definition of Clotted cream and Cocoa Butter or want to know what is Clotted cream and Cocoa Butter?, then this is where you will fetch your answers. Well, in simple terms Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". While Cocoa butter is the fat extracted from Cocoa bean. Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Cocoa Butter is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clotted cream bears Not Available flavor with a Not Available aroma whereas Cocoa Butter has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Cocoa Butter is traced back to Europe.