What it the purpose of the cocoa butter used in pandoro? Texture or flavor?
From Susan Tenney's blog: "As I understand it, the purpose of this is to add some holes to the otherwise very regular crumb" (http://www.wildyeastblog.com/2009/12/15/pandoro/).
However, in Maggie Glezer's recipe for "Bruno's Pandoro" the cocoa butter is melted, then beaten into whipped butter. Assuming the cocoa butter hardens when it returns to room temperature, I wondered if its purpose was to stiffen the butter so it would retain its air bubbles.
Or, is it simply a traditional flavoring?
Janet
Flavour. No other reason. If incorporated properly as it should be then it will not create holes.
Do you melt the cocoa butter, or chop/grate it?
I melt it. Let it cool before adding it to the dough.
worth a watch: http://vimeo.com/17740302
I noticed the Simili Sisters "classic" pondoro doesn't have cocoa butter-- so it's not required for authenticity.