Description
Product Variants
Natural Cocoa Butter
Retains the characteristic chocolatey aroma and a slight golden hue. Preferred by artisan chocolatiers and manufacturers who want the natural cocoa note to carry through in the finished product. The natural version has a more pronounced flavour, which makes it ideal for dark chocolate formulations where cocoa authenticity is central to the brand story.
Deodorized Cocoa Butter
The aroma and most residual colour has been removed through deodorization. What remains is a neutral-flavoured, off-white to ivory color with the same excellent melting and tempering behaviour as the natural variant. This grade is the standard choice for white chocolate, milk chocolate enrobing, cosmetic applications, and any formulation where the cocoa scent would compete with added flavours.
Technical Profile
- Melting point: 32–35°C (ideal for clean palate-melt)
- Free fatty acid content within internationally accepted limits
- Low moisture and volatile matter content
- Slip melting point and solid fat index tested per batch
Applications
Chocolate manufacturing, white and milk compound coating, enrobing, ganache, praline centres, moulded confections, and certain pharmaceutical or cosmetic uses. Our deodorized grade is also used in premium skincare and lip care products.
Packaging
Standard: 25 kg solid blocks
Small quantity: 500 gram slabs
Storage: Cool, dry warehouse conditions recommended – blocks remain stable at ambient temp below 28°C
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