Cocoa Butter

Cocoa Butter is the fat pale-yellow (whitish) substance that has the crisp and crimp consistency in the room temperature. It has a mild chocolate aroma and flavor and melts easily in the mouth without any vestigial wax tincture. Differentiate a natural cocoa butter and a deodorized cocoa butter (went through the special additional elaboration).

Cocoa Butter is used in the confectionery, pharmaceutical, toiletries and perfumers industries as the fatty base of production. The big amount of cocoa butter is required for the chocolate production.  Cocoa butter can be produced from the cocoa liquor by hydraulic presses.  The hard left-over (cocoa-cake) is ground into a fine cocoa powder that can be used as a cocoa powder itself and also in the baking and confectionery industry.  The yield of cocoa butter from the amount of cocoa liquor is 44-47%.  And in this case the expeller cake still contain about 10.5-17% of fat.  If the similar conditions of pressing process applied the quantity of extracted cocoa butter is depending of the fatty content of the original product.  There are many things have an influence onto the efficiency of the yield of cocoa butter during the automatic and semi-automatic process of pressing.  You should keep in mind the viscidity, moister and fineness of cocoa liquor, temperature, duration of mixing and pressing, the final pressure that reached, the method and type of preparation and also the content of cocoa beans husks.