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| Latin Name : | Theobroma cacao |
| English Name : | Cocoa |
| French Name : | Cacao |
| Family : | Sterculiaceae |
| Origin : | Amazonia, Africa, Peru |
Cocoa butter is a fat extracted from the cocoa beans. Cocoa is the powder obtained after roasting and grinding the fermented beans from the cocoa tree. Cocoa tree is a tropical tree growing in Amazonia and Africa.
| Used Part : | Cocoa beans. |
| Extraction : | Cold pressing. |
| Main Components : | Oleic acid, stearic acid, palmitic acid. |
| Oil Characteristics : | Pale yellow to brown vegetable fat that liquifies at 34 degrees Celsius, with a chocolate smell. |
| Properties : | Antioxidant, protective, nourishing, perfuming, healing. |
It is used in making white chocolate. Cocoa butter is also used as cooking fat to stir-fry vegetables or even cook pancakes
It has long been used in parapharmacy in the composition of suppositories, creams, lip balms and solar oils.
Not known.
