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Cocoa butter is the fat that is naturally present in cocoa beans. It is separated when the cocoa mass is pressed. It is used in chocolate to enhance its feel in the mouth, and to adapt the consistency of the final chocolate according to its intended use.
Cocoa butter is often deodorised, This process makes it more versatile, enabling it to be used in different types of chocolate recipes. For specific chocolates, such as for example our Belcolade Origins Dominican Republic, non-deodorised cocoa butter is used to bring out the chocolate’s specific flavour notes of wood and olive.