pale yellow, hard, brittle fat from cocoa beans that has an odor of chocolate. used in many foods, most notably chocolate, cosmetics and soaps. makes a rich moisturizer and cleansing agent. please look for fair trade cocoa butter and organic cocoa butter.
Is the creamy, rich fat obtained from the seeds of the cocoa plant. It produces a good emollient and conditioner for lotion bars and balms.
an occlusive emollient derived from cocoa butter, it can clog pores.
A must-have ingredient for Neuhaus creations, ultimate secret of their incomparable taste. The chocolate maker and designer is committed to exclusively using this vegetable fat, which comes from the cocoa bean.
The vegetable fat that is extracted from the cocoa paste.
Cocoa Butter is a natural fat present in the bean of the Cocoa Plant. It is a hard, brittle fat which melts just below body temperature. It possesses a unique and characteristic cocoa flavour and is used principally in the manufacture of chocolate.
Prepared from roasted and peeled cocoa beans, the warm-pressed fat is yellow and solid. Contains triglycerides of fatty acids, primarily oleic, stearic, and palmitic as well as the essential fatty acids linoleic and arachidonic. Highly suitable in skin care preparations since it softens and melts at the body temperature. Natural emollient that is highly skin compatible, softens and lubricates.
Known for it's delicious chocolaty aroma, this fat expressed from the roasted seeds of the cocoa plant softens and lubricates the skin. Often used in sun, skin and massage creams, it melts to an oily consistency at body temperature. Cocoa butter can be found in most drugstores.
The vegetable fat extracted from pure cacao paste during the process of refining. It used along with cacao solids to produce chocolate.
Cocoa butter is a natural fat that is present in cocoa beans. It is extracted from the "chocolate liquor." Often added back at a later stage in varying amounts depending on the form of chocolate. Also often used in cosmetics.
Source Obtained from the seeds of Theobroma Cacao. Purpose Emollient. Moisturiser.
Cocoa butter is a natural fat that is present in cocoa beans. It is obtained by pressing the unsweetened chocolate, or "chocolate liquor." Cocoa butter is not a dairy product as is sometimes thought.
a yellow-white fat from cocoa beans
the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate
is one of the main ingredients in our lip balm. It never goes bad and always smells good! It melts at body temperature and give that smooth silky feel people love when you rub your lips together.
A vegetable fat found in the inner nib of the cocoa bean. Its distinctive melting quality is what gives chocolate its unique texture.
Our natural, food grade cocoa butter is imported from Malaysia. It smells like chocolate, so be careful when adding to soaps. Great for candymakers. Sap value = 194
The vegetable fat contained in a cocoa bean. It is a yellowish-white fat. It is removed from chocolate liquid by using high pressure.
The naturally occuring fat in cacao beans, essential in the making of good chocolate. A bean contains approximately 50% cocoa butter.
a fat that comes from crushed seeds of the cacao tree is separated during the process of making cocoa; solid at room temperature; melts when warmed; makes soap creamy; excellent moisturizer
Triglycerides of fatty acids made from the beans of the cacao tree (Theobroma Cacao). Cocoa butter is a superb emollient that softens and protects chapped skin, relieves irritation and diminishes signs of wrinkling and stretch marks. Has a sweet chocolate smell. It is also helpful as a binder or thickener in natural cosmetic formulas where chemical thickeners are not used.
moisturising and nourishing
Obtained from the cocoa bean, high in unsaponifiables with a chocolate scent.
The natural, cream-colored vegetable fat extracted from cocoa beans during the process of refining. Adds smoothness and flavor to chocolate.
Not a dairy product, but the fat portion of the kernel (nib) of the cocoa bean.
A fatty substance that is extracted from cocoa paste and obtained by grinding beans that have been roasted, shelled, and degermed.
The fat of the cocoa bean. It is not a dairy product.
Adds a moisturizing quality to handmade soap. without changing the color of the final product.
The natural fat found inside cacao beans, in the nib, is obtained by pressing the beans after having roasted them and removed the outer hulls (see winnower). Cocoa butter is also used in the pharmaceutical industry because it is a natural oil which does not oxidise very easily. It is also excellent for protecting the face against humidity and frost. And then of course there is the process created by Van Houten in 1825 which uses the cocoa in a dry, powder form.
Obtained from cocoa beans, it smells likes chocolate and has moisturizing qualities. We use it to add firmness to our lip balm as well as for its moisturizing and conditioning properties.
Is the most expensive ingredient in any couverture. Certain manufacturers replace cocoa butter with a cheap vegetable margarine. Only cocoa butter gives chocolate the fine, melt in your mouth sensation on our palate, that we love so much.
Cocoa butter is the creamy, rich fat obtained from the seeds of the cocoa plant. When refined it can help soothe skin dramatically. In skin care recipes it can be used as a cleanser and moisturizer but is used widely in a wide range of skincare products such as soap, creams, balms and lotions.
Vegetable fat solid at room temperature but liquid at body temperature. Due to this property often used in lip balms and massage creams. Considered comedogenic and may also (rarely) cause allergy.
the whitish yellow fat extracted from cocoa beans during the manufacture of chocolate and then added back at a later stage.
Theobroma Cacao (Cocoa) Seed Butter A solid fat extracted from cocoa beans. Cocoa butter melts at skin temperature, and it works well as a skin softener because it is not easily absorbed by the skin, thus creating a protective layer that holds moisture to the skin. It adds firmness to lip balms and lotion bars, and it adds hardness and good lathering to soap.
(Theobroma cacao) A pale yellow fat obtained from dried and naturally fermented cocoa beans. The beans grow on a small, spreading, evergreen tree which grows up to 8 m (26 feet) tall. Originally from the South and Central American rain forests, it is now cultivated principally in Ghana, Nigeria, and Côte d'Ivoire (Ivory Coast). Fifty to sixty percent of the cocoa bean consists of cocoa butter, which is used as a base for chocolate manufacture. The residue, after extraction of the butter, is used to make cocoa powder. In cosmetics, it is used as an ointment base, emollient, skin softener and protectant. It is moisturizing; it lays down a protective layer that holds moisture to the skin making it a good skin softener. It has a slight scent of chocolate. Used in Chandler's Soaps products.
The natural, cream-colored vegetable fat extracted during the process of making chocolate and cocoa powder.
( Theobroma cacao seed butter) - Obtained from cocoa beans, this emollient and thickening agent easily absorbs into the skin and imparts sheen.
The fat which is found naturally in the cacao bean and can be separated from chocolate liquor by hydraulic presses.
Its mainly used is a thickening agent and is a common ingredient in lipsticks, soaps and emollient creams. . It easily absorbs into the skin and imparts sheen.
Cocoa butter is a complex, hard fat made up mostly of triglycerides, it remains firm at room temperature, then it contracts as it cools and solidifies. It is ideal for molding.
Solid fatty material from the chocolate plant
Cocoa butter is the edible natural fat of the cacao bean, extracted during the process of making chocolate and cocoa powder. Cocoa butter has only a mild chocolate flavor and aroma. It is the only cacao component used in the confection called white chocolate.