Cocoa Butter

Cocoa butter is the natural fat of the cocoa bean. Free fatty acids 0.97% (as oleic acid), melting range 26-37 °C, moisture max. 0.4%. No additives or stabilizers; not irradiated. Pale yellow bars or blocks, supplied in 1 kg and 25 kg formats. Shelf life 2 years, stored below 28 °C at a relative humidity of 40% or less. The manufacturer lists uses in chocolate, ice cream, cosmetics and pharmaceuticals.