Cocoa Butter is the Pure Prime Pressed fat from the seeds of Theobroma cacao. Cocoa butter, which is one of the core ingredients in chocolate manufacturing, is well recognized over other types of vegetable fats due to its characteristic of fairly sharp melting point at 35??C.
Natural type of cocoa butter exhibits a typical strong cocoa flavour characteristic. Depending on customer's requirement, the cocoa butter could be semi or fully deodorized to provide typical mild and round cocoa flavour characteristic.
Cocoa butter from different origin differs in their melting profile. Asian type of cocoa butter is excellent for its hardness property in tolerating the changes in chocolate recipe. African type of cocoa butter exhibits a typical 'soft' butter characteristic, which is reflected in its low SFC ( Solid Fat Content) profile. This type of cocoa butter is excellent for better flavour release, smooth mouth feel and other desirable physical & rheological features in chocolate manufacturing.