Cocoa Butter

Cocoa Butter is the fat pale-yellow (whitish) substance that has crisp consistency in room temperature. It has a mild chocolate aroma and flavor and melts easily in the mouth without any vestigial wax aftertaste. A difference must be noted between a natural cocoa butter and deodorized cocoa butter (which is treated with additives).


Cocoa Butter is used in the confectionery, pharmaceutical, toiletries and perfume industries as the fatty base of production. Large amounts of cocoa butter are required for production of chocolate. Cocoa butter can be produced from cocoa liquor via hydraulic presses. The hard leftover byproduct (cocoa-cake) is ground into a fine cocoa powder that is also used in the baking and confectionery industry. The yield of cocoa butter from the amount of cocoa liquor is 44-47%. In this case the cake left in the expeller still contains about 10.5-17% of fat. The quantity of extracted cocoa butter depends on the fatty content of the original product. There are many things that affect the yield of cocoa butter during the automatic and semi-automatic processes of pressing. Viscosity, moisture and fineness of cocoa liquor, temperature, duration of mixing and pressing, final pressure reached, the method and type of preparation and also the content of cocoa beans husks are all factors.

Manufacturer USA, Ivory Coast, Ecuador, Malaysia.
Packaging 20 kg each