Coconut oil is an edible oil made from milk derived from coconut fruit. The oil comes in the form of a white solid, which will melt when you place it in your hands or at a warm temperature.
This is because the melting point for this ingredient is about 77° Fahrenheit (25° Celsius). That is typically the temperature at which oil starts to melt when brought out at room temperature, which is the case in most places.
The benefits of this product include the fact that it has been proven to be both externally and internally beneficial for your body. However, when making chocolate, this ingredient is a particularly popular addition.
Some people, however, might have difficulty obtaining the product, which is why they might look for alternatives instead. In light of that, we will discuss some substitutes for coconut oil that can be used when making chocolate in this article.
Substitutes For Coconut Oil in Chocolate
If you’re making chocolate and don’t have any coconut oil available, here are some of the most common substitutes that you can use instead.
When making chocolates, butter is an excellent alternative to coconut oil. Butter is among the most common ingredients available throughout the world. Precisely because of this, it’s extremely easy to obtain, and you may even already possess it.
The butter you use for your chocolate has a similar low melting point as coconut oil. It also solidifies so that you don’t have to worry about it melting as soon as you remove it from the refrigerator. Although butter contains high amounts of calories and fats, it also provides numerous health benefits.
Getting to the quantity of butter that is required to substitute coconut oil. This should be the same; this is because of the similarities between the two ingredients. Considering this, taking the product in moderation will ensure that you do not get any problems with your health.
Using butter will also create a similar texture as coconut oil for your chocolate. Many people claim that using butter when making chocolate gives it an even richer and moisture-filled texture than anything else.
Butter has potential health benefits since it’s rich in nutrients such as calcium and compounds needed for bone strength. It can also lower the risk of cancer and increase your eye vision.
Butter isn’t only a popular ingredient in foods, but it’s used in skin products. It keeps your skin moisturized, reduces inflammation, and also restores your skin’s health.
However, when it comes to the taste, you will notice a difference between the two ingredients. Though, keep in mind that no substitute on the list will provide you with the same taste as coconut oil.
2. Olive Oil
Like coconut oil, olive oil is another popular type of oil that you can use instead. This liquid fat is extracted from olives and is mostly used in cooking or dressing salads, but it also has many other uses.
Some people even use olive oil daily because it is nutritious and healthy. It helps with blood pressure and can increase your heart’s health. There are a lot of other benefits to this product as well.
However, when talking about using it as a substitute for coconut oil for making chocolates, the ingredient should be used in the same ratio. Keep in mind that it is usually not recommended to use olive oil when it comes to baking products.
This is because the ingredient has a strong taste. However, if you still decide to use it, you can taste it beforehand. People who already use olive oil and enjoy its taste can substitute it easily.
On the other hand, others should be aware that olive oil is quite expensive. More importantly, others should note that some people can also get nauseated when eating olive oil.
Extra virgin olive oil is the main ingredient used for making dark chocolates. The difference between regular olive and virgin olive oil is that extra virgin oil is unrefined, making it more expensive than refined oil. The oil is rich in antioxidants needed to support metabolism and improve blood sugar levels.
It’s important to note that oleocanthal is one of the most potent polyphenols in extra virgin olive oil. It offers a myriad of benefits, including a significantly reduced cancer risk. It also improves cognitive functions and reduces inflammation in the body.
3. Neutral Oil
Another substitute you can use for coconut oil is neutral oil. The oil has either no taste or, in some variants, a flavor similar to that of vegetables. This can range from grapeseed oil to sunflower oil, which does not have a very strong taste.
Considering this, using neutral oil instead of the recommended olive oil will ensure that your chocolate does not have oil’s taste in it.
On the other hand, olive oil is a much better solution when it comes to the product being nutritional. The quantity for substituting coconut oil is the same as other recommendations being 1:1.
4. Palm Oil
The palm kernel oil and the derivatives of palm oil (solids for compound chocolate, liquid for filling) can be used to make compound chocolate and fillings made from cocoa and nuts.
Compound chocolate is similar to chocolate, but it contains a tiny amount of cocoa butter. Moreover, they cost relatively less than real chocolate.
A natural, non-GMO oil produced from the flesh of the palm fruit is semisolid at room temperature. Oil palm fruits are pressed, and the flesh is extracted, while palm kernels are crushed, and the oil is extracted.
Palm oil and palm kernel oil both possess unique properties that make them extremely versatile and allow them to be used in different applications in non-food items and food.
Using palm oil to make chocolate, you get a creamy and smooth texture. Moreover, if you add nuts and milk, the palm oil prevents making the chocolate mushy.
Speaking about the health benefits of palm oil, the oil is rich in Vitamin E, which is linked to strong brain health and improved heart health. For those who have heart diseases, palm oil extract is effective.
Not only is the oil rich in Vitamin E, but also it contains a high amount of Vitamin A that is needed for clear eye vision. Palm oil is best for making chocolate for dipping and enrobing due to its low viscosity and high cocoa butter content.
5. Avocado Oil
If you don’t like the coconut taste in your chocolate, you can go for avocado oil. It has a neutral flavor and doesn’t have a high smoke point. You can use it to make any type of dish without worrying about burning the oil. Avocado oil will not harden at cool temperatures like coconut oil or almond oil.
Avocado oil is rich in oleic acid, which reduces blood pressure and cholesterol levels. As a result, your heat remains in good health. Your skin health is also improved.
Coconut oil is a healthy cooking ingredient that boasts numerous health benefits for consumers. However, some people’s concerns include its saturated fat content and low smoke point.
Fortunately, there are plenty of healthier alternatives to coconut oil that can make chocolates and offer similar nutritional properties.
So if you are looking to make chocolate-based dishes but you do not want to use coconut oil you can easily substitute it with avocado, palm, or olive oil.