Cocoa Butter

Fat is pressed out of the cocoa mass under high pressure (up to 550 kg/sq.cm). The butter is subsequently filtered, to remove the last remnants of solid cocoa ingredients. The manufacturer supplies the cocoa butter in liquid form in tankers, or in solidified form in cardboard boxes. This product is an important ingredient of chocolate.

If the client so wishes, cocoa butter can be made odourless by means of steam and vacuum extraction. The chocolate industry's demand is usually for cocoa butter with a neutral taste. Cocoa butter is also used in the production of cosmetics and toiletries.