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Cocoa (Theobroma cacao) Plant Butter

Cocoa (Theobroma cacao) Plant Butter


(In stock)


Coconut (Cocos nucifera) Plant Butter

Cocoa (Theobroma cacao) Plant Butter

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  • Qu├ębec vrai
  • USDA Organic

Availability: In stock


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Plant description

Latin Name : Theobroma cacao 
English Name : Cocoa
French Name : Cacao
Family : Sterculiaceae 
Origin : Amazonia, Africa

History and Origin

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.

Aromatherapy Data Sheet

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, stimulates production of collagen, protective, nourishing, perfuming, healing.
Indications : Perfumes lip balms, used as an ingredient in making protective creams for normal to dry skins. Cracks, stretch marks, cuts.
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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.

Safety Data and Contraindications

Not known.