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Scientific Name: Theobroma Oil
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Source(s): Cocoa Beans
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Origin: West Africa, South America
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Melting Point: 34 - 38º C
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Color (unrefined): Light brown or yellow
(refined): white or pale yellow
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Odour (unrefined): light chocolate scent
(refined): light chocolate scent
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Shelf Life: 2 - 5 Years
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Main Qualities:
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Moisturizes and hydrates
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Smooths scars and wrinkles
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Minimizes appearance of stretch marks
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Anti-inflammatory and antioxidant effects
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Cocoa butter is an edible fat extracted from beans of the Cocoa pod, giving it a mild chocolate scent and flavour. The Cocoa beans are fermented, dried, roasted, then cracked to create Cocoa nibs, which is then ground to make Cocoa liquor, a liquid with roughly equal parts cocoa solids and cocoa butter. Cocoa liquor is pressed to separate Cocoa butter (fat) from the non-fat solids (nibs).
Solid at room temperature, and with a melting point just below skin temperature, Cocoa butter is ideal for use in lotions, ointments, balms and other natural beauty and pharmaceutical needs.
