I just ordered a pound of food grade cocoa butter. My initial hope was to use it in a cake. However, I read that it cannot fully substitute butter in baked goods like a cake. I am interested in sweet recipes, but not opposed to savory!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)