The INCI name for Cocoa Butter is Theobroma Cacao (Cocoa) Seed Butter.

Bulk Packaging Options for Cocoa Butter

1. Bulk Bags: Typically available in sizes ranging from 5 lbs to 50 lbs, ideal for large-scale production.

2. Drums: Standard 55-gallon drums for industrial applications, suitable for manufacturers and processors.

3. Totes: Intermediate bulk containers (IBCs), often holding 275 to 330 gallons, perfect for high-volume needs.

4. Pallets: Cocoa butter can be

Cocoa butter has a shelf life of approximately 1.5 to 4 years, depending on its type and storage conditions. Deodorized cocoa butter typically lasts around 4 years, while high-quality, unrefined cocoa butter can remain good for 2-3 years when stored properly in a cool, dry place at room temperature (65°F to 70°F) and away from light and moisture. Proper storage is essential to prevent rancidity and maintain its quality.

Storage Guidelines for Cocoa Butter

1. Temperature: Store cocoa butter in a cool environment, ideally between 15°C to 21°C (59°F to 70°F). Avoid exposure to high temperatures, which can affect its quality.

2. Container: Keep cocoa butter in a tightly sealed container to prevent oxidation and moisture absorption. A bucket or airtight jar is recommended.

3. Location: A dark, dry place is ideal for storage. Avoid areas with direct sunlight or humidity, such as near ovens or dishwashers.

4. Refrigeration: While not necessary, refrigeration can be an option if you live in a particularly warm climate. Ensure it is sealed properly to avoid moisture.

5. Avoid Contamination: Always use clean utensils when handling cocoa butter to maintain its purity and prevent contamination.

By following these guidelines, you can ensure the longevity and quality of your cocoa butter for culinary and cosmetic uses.

Cocoa butter is made from cocoa beans through a multi-step process:

1. Fermentation: Cocoa beans are fermented to develop their flavor.
2. Drying: After fermentation, the beans are dried to reduce moisture content.
3. Roasting: The dried beans are roasted, enhancing their flavor and making it easier to separate the shells.
4. Hulling: The roasted beans are cracked open, and the outer hulls are removed, leaving cocoa nibs.
5. Grinding: The cocoa nibs are ground into a paste called cocoa mass or chocolate liquor.
6. Pressing: The cocoa mass is then pressed to separate cocoa butter from the non-fat cocoa solids. This process yields about 54-58% cocoa butter from the nibs.
7. Deodorizing (optional): Cocoa butter may be deodorized to eliminate strong flavors.

The resulting cocoa butter is a pale-yellow, edible fat that is essential in chocolate production and used in various cosmetic and pharmaceutical applications.