Cocoa butter is the natural fat contained in cocoa beans. It melts gently at body temperature and gives chocolate its gloss and characteristic snap when broken. Cocoa butter is widely used both in the food industry and in cosmetics production. Naurits supplies natural cocoa butter obtained from cocoa beans of West African origin.
Cocoa butter is obtained by pressing cocoa mass – a paste of ground cocoa beans. Under high pressure the fat is separated from the solid cocoa cake and then filtered. The result is a light yellow butter with a mild cocoa aroma.
Cocoa butter has unusual properties: at room temperature it remains hard and brittle, but it melts quickly just below body temperature. That is why good chocolate melts easily in the mouth.
The special properties of cocoa butter are linked to its fatty acid composition and its ability to form ordered crystals when chocolate is properly tempered. Thanks to this, chocolate acquires gloss, a characteristic snap when broken and a pleasant texture as it melts. No other fat gives exactly the same result. Cocoa butter is also very resistant to oxidation and, when properly stored, keeps its properties for a long time.
Our natural cocoa butter is made from West African cocoa beans. It is not deodorised and therefore keeps the characteristic cocoa aroma.
Each delivery is accompanied by a specification and the documents your quality department needs.
SpecificationEach lot of cocoa butter is accompanied by a specification describing the main quality indicators. The free fatty acid content, which helps to assess the freshness and quality of the butter, is agreed for each lot. Cocoa butter must be uniform, pale yellow, free of foreign particles and have a mild, clean cocoa aroma. We check its appearance and, where necessary, carry out a sensory evaluation. We also agree with the customer on the melting properties of the butter, since the gloss of the chocolate, its snap and its texture depend on them. On request we provide microbiological test results and analyses for compliance with EU limits for contaminants.
If a particular property of cocoa butter is important for your recipe, for example a neutral taste and aroma, please say so in your enquiry and we will offer a suitable option.
UsesCocoa butter is widely used in the production of chocolate – dark, milk and white – as well as couverture. It improves the flow of the chocolate mass and gives the finished product gloss and a characteristic snap when broken. In white chocolate, which contains no cocoa solids, cocoa butter is the main cocoa component. It is also added to pralines, glazes, pastes and cream fillings, and used in baking and desserts to achieve a delicate texture.
Cocoa butter is also in demand in the cosmetics industry. It is added to creams, lip balms, skincare products and soap for its softening properties and its ability to form a protective layer on the skin. The natural cocoa aroma also makes it an attractive ingredient for cosmetics.
The wide use of cocoa butter calls for careful attention to storage and transport conditions, to preserve its quality until delivery.
StorageCocoa butter keeps its properties well when stored in a cool, dry and dark place in airtight packaging. It easily absorbs foreign odours, so it should be kept away from strongly scented products. High temperatures and sharp temperature swings can lead to fat bloom and a poorer appearance. It is therefore important to avoid repeated heating and cooling. Before use, cocoa butter should be heated gradually and evenly.
We take these features into account when planning routes and delivery times.
Cocoa butter is usually supplied in 25 kg blocks in food-grade cardboard cartons fitted with an inner liner that protects the butter from foreign odours. The cartons are placed on pallets and wrapped in stretch film for secure fixing during sea and road transport.
PackingWhen loading standard 20- and 40-foot containers, the weight limit is usually reached before the volume limit. During transport and storage it is important to maintain a stable cool temperature to preserve the quality of the product. The type of packing and the delivery parameters are agreed for each order.
Cocoa butter is transported in tightly packed cartons by sea and then delivered by rail or road. Since the product is sensitive to high temperatures, when planning a delivery we take into account the season, the route and the time the cargo spends in port, avoiding where possible long waits in hot conditions.
DeliveryWe offer delivery on any Incoterms – from EXW Tallinn to DAP at your plant. Each lot is accompanied by a commercial invoice, packing list, transport document, certificate of origin and quality certificate.
Tell us the order volume and destination and we will prepare a delivery offer.