MOQ :
5 MT

Cocoa Butter

Premium cocoa butter delivering clean melt, gloss, and structure for chocolate and confectionery systems. Naturally stable fat with sharp crystallization behavior to build snap, shine, and indulgent mouthfeel across sweet applications.

Functions :
  • Emulsifies fat phase

  • Stabilizes finished product

  • Improves texture & mouthfeel

Download Cocoa Butter Catalog and TDS File :
Distributed in :
IBC
Custom
Sack
Bulk

Cocoa Butter Applications

Cocoa Butter is used in several instances across different industries such as :

Bakery
Confectionery
Health & Beauty
Health & Beauty
Pharmaceutical
Pharmaceuticals
Chocolate
Chocolate
Desserts
Desserts

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Chocolate

Chocolate & Compound Makers

Predictable crystallization for snap and gloss.

Confectionery & Spreads

Stable fat phase for smooth slice, spread, and set.

Bakery

Bakery & Snacks

Reliable texture in coatings, fillings, and inclusions.

Desserts

Dessert & Frozen

Clean melt for premium mouthfeel in ganache and ice cream variegates.

Discover More

How It’s Made (process)

  1. Fermentation & drying (origin): Cocoa beans are naturally fermented and sun-dried to develop fat precursors.

  2. Primary production: Roasted nibs are ground to liquor; liquor is pressed to separate cocoa butter from press cake.

  3. Purification/separation: Butter is filtered and may be steam-deodorized (no solvent) to refine flavor and aroma.

  4. Crystallization & molding: Controlled cooling/tempering to form stable crystals; cast into blocks or filled into totes.

  5. Standardization/QA: Batches blended to spec for FFA, PV, color, and melt profile; COA issued.

Suggested Dosage

General: Use as required by recipe; trial recommended.

By application

  • Chocolate bars & coatings: 20–35% of total recipe

  • Confectionery fillings/centers: 5–20% of fat phase

  • Bakery glazes & inclusions: 2–10% of mix

  • Desserts & ganache: 5–15% of total

Cocoa butter’s sharp melt curve gives that signature “snap & melt.”

Table of Details

Title
Info
Form
Solid at room temp / semi-solid above ~30 °C
Appearance
Pale cream to light yellow

The crystal form (βV/βVI) determines gloss, snap, and bloom resistance.

The crystal form (βV/βVI) determines gloss, snap, and bloom resistance.

Cocoa butter’s sharp melt curve gives that signature “snap & melt.”

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