Description
Our Cocoa Butter is pressed from roasted fine flavour Godavari cocoa beans. It has a creamy pale-yellow colour, a gentle natural cocoa aroma and a clean, smooth melt. It is the natural fat that gives fine chocolate its snap, gloss and melt-in-the-mouth texture. Use it to adjust viscosity, improve tempering and add richness to chocolate, bakery and cosmetic products.
Usage tip: Melt at 40–45°C. Add 1–3% to couverture for better fluidity when enrobing.
Our Quality
- 100% pure natural cocoa butter
- Smooth texture with excellent melting properties
- Superior oxidative stability
- Carefully refined for consistent quality
- Manufactured under strict food safety and quality standards
Applications
- Making couverture, milk and white chocolate
- Thinning chocolate for enrobing, spraying and moulding
- Tempering with the cocoa butter seeding (silk) method
- Coloured cocoa butter for bonbon shells and decorations
- Bakery, ganache and premium dessert recipes
- Skin care, lip balms, soaps and body butters (cosmetic grade)
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