Cocoa butter
Cocoa butter
Origin
Cocoa butter obtained by pressing cocoa liquor; it can be natural or deodorized. Global growing regions: Africa, South America, and Asia.
Features
Melts at a temperature close to body temperature, providing gloss, texture, and melting properties to chocolate bars.
Benefits
Provides a smooth mouthfeel, the characteristic snap of chocolate bars, and enhances the perceived quality of chocolate and coatings. Helps develop premium fat formulations with a consistent melting profile.
Certifications
Kosher, Halal, FSSC 22000, Rainforest Alliance (including UTZ), Fairtrade, AtSource.
Uses & Applications
Chocolate confectionery, coatings, fillings, ice cream, chocolate bars, and cosmetic or food products, as applicable.
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