Cocoa Butter

Cocoa Butter

Organic Cocoa Butter: Natural in blocks and wafers
Organic Cocoa Butter: Deodorized in blocks

Cocoa Butter is the natural, cream-colored fat extracted from the cocoa liquor. It is available in both natural and deodorized (neutral flavor) versions. It adds smoothness, mouthfeel and flavor to chocolates and is also used as a key ingredient in body care products.

Cocoa Butter

Common food uses:

• Chocolates

Common health & beauty uses:

• Body care products

Cocoa Butter

Label Declaration: Organic Cocoa Butter.

Shelf Life: 1 year.

Packaging:
Natural blocks: 35 pound boxes; 60 to the pallet.
Natural wafers: 55.11 pound boxes; 40 boxes to the pallet.
Deodorized blocks: 55.11 pound boxes; 40 boxes to the pallet.
Minimum order quantity is 10 units so 350 pounds or 551.1 pounds depending on packaging.

Cocoa Butter

After harvesting, the fresh beans are removed from the cocoa fruit. The beans are then fermented, dried, cleaned, pre-roasted, broken, and cleaned again. The broken beans are roasted, cooled, and ground, resulting in cocoa liquor. Cocoa liquor is then pressed to make natural cocoa butter and a bi-product called cocoa powder. The butter is then deposited either in wafers or in the box,  packaged and cooled. 

During the  deodorization process, steam flows through liquid natural cocoa butter to remove undesired free fatty acids and the typical cocoa odor.  Bleaching can be done, on request, by combining it with diatomecious earth and then removing the diatomecious earth again by filtration.