Hm interesting question, I’m not too sure but cocoa butter is super stable and can be melted and set up the same time after time. So my guess would be that they do that for stability.
@@SofiaElmejjati ah okay. Keep up these awesome videos Chef. You are making actual beautiful professional level pastry desserts. I am def following. Who is your favorite pastry chef? I think for me it has to be Cedric Grolet
