• Cocoa Butter

Cocoa Butter

Characteristic properties

  • Characteristic melting behavior: solid consistency up to 32 - 35 °C, creamy at higher temperatures
  • The butter has a pale yellow colour and a mild, pleasant cocoa aroma
  • The fatty acid spectrum is characterised by oleic acid, stearic acid and palmitic acid
  • Contains natural vitamin E

Areas of application


  • Utilised as a coating in the production of chocolates
  • Ideal as an ingredient in chocolate 
Dennis Torbeck

Mr. Dennis Torbeck
Fon: +49  421 5239-46396
Fax: +49  421 5239-46301


  • Melts at body temperature and leaves the skin feeling soft
  • Good for dry and cracked skin, prevents skin irritations
  • Reduces the formation of wrinkles around the eyes
  • Preferred as an ingredient in anti-wrinkle creams, lip balms, skin balms, lotions and body creams
  • Is especially suitable as a lubricant in soaps
Barbe Volbert

Ms. Barbe Volbert
Phone: +49  421 5239-46331
Fax: +49  421  5239-46376


  • Introduced in the production of suppositories
Juri Davidoff

Mr. Juri Davidoff
Phone: +49 421 5239-46389
Fax: +49 421 5239-46287


Cocoa Butter is obtained from the seeds of the cocoa tree (Theobroma cacaco L.). The cocoa tree belongs to the mallow family (Malvaceae) and can grow up to 10 - 15 metres high. Its seeds, also known as cocoa beans, have a fat content of roughly 54 %. Originally native to tropical America, the cocoa tree is now mainly grown in Ivory Coast, Ghana, Indonesia, Nigeria, Cameroon and Brazil, among other places.

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