Pure cocoa bean fat with buttery color and smooth texture. Ideal for making refined chocolate confections and cosmetic products.
VARIETIES: Natural, Deodorized
CROP SEASON: September–March (major), May–August (minor)
SHELF LIFE: 24-60 months
SPECIFICATIONS: Non-GMO, Kosher
OPTIONAL CERTIFICATIONS: Organic, Fairtrade, Rainforest/UTZ
PRODUCERS: Suhum, Aponoape, Kumasi
HOW IT’S MADE
Unsweetened cocoa liquor is pressed with a hydraulic machine to extract fat (cocoa butter) from the dry solids, or cocoa cake. At room temperature, the cocoa butter cools into a solid and is carefully sealed and marked with the manufacturing date and batch number. Each batch is analyzed for taste, texture and food safety.
What is the difference between natural cocoa butter and deodorized cocoa butter?
To produce deodorized cocoa butter, manufacturers inject natural cocoa butter with steam in order to neutralize its chocolate odor, and then apply diatomaceous earth (a type of clay) to lighten the pale yellow color to white.
How do I know whether my company should be using natural cocoa butter or deodorized cocoa butter?
Natural cocoa butter tends to be used in chocolate confectionery production, whereas deodorized cocoa butter is more common in cosmetics.
Why should we trust cocoa sourced from this origin?
Almost a quarter of all chocolate consumed in the world is made from cocoa beans grown in Ghana. Premium brands that source cocoa from Ghana include Vahlrona, Scharffen Berger and Lindt & Sprüngli. Mass market brands that source cocoa from Ghana include Nestle, Mars and Hershey. Order a sample or browse our suppliers to learn more.