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Scientific name :
Cocoa butter is a yellow to brown vegetable fat extracted by pressing cocoa beans. These beans come from a shrub called the cacao tree. It is mainly grown in tropical and subtropical areas for its berries, which contain fruits called cocoa beans.
The cocoa bean is the raw material and is made up of 50% lipids and 10% protein. After fermentation, roasting and grinding, the cocoa paste is obtained. When the fat is separated from the dry matter, we obtain cocoa butter and cocoa cake respectively. The yield of butter from the beans depends on the technique used. A yield of 20% to 40% cocoa butter can be obtained.
Nutritionally, it is full of natural antioxidants and rich in vitamins (A, B, E), minerals (iron, calcium, copper, magnesium) and omega 9. It is essentially made up of monounsaturated fatty acids, such as oleic, palmitic and stearic acid. It has a long shelf life, from 2 to 5 years. What's more, it has a gourmet appearance and an attractive aroma.
In the food industry, cocoa butter is used by chocolate makers, bakers and confectioners. It is an essential ingredient in the production of white and dark chocolate. It is also used in the composition of certain pastry products such as desserts, fillings and biscuits. When ground, cocoa cake yields cocoa powder. This powder is generally mixed with milk and sugar to make refreshing drinks.
In cosmetics, it is highly prized for its emollient and nourishing properties, and is used in the manufacture of creams, milks and balms.
It is also used in pharmaceuticals and pharmacopeia.
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