The portion of the cacao bean that is fat is known as cocoa butter.

An occlusive emollient derived from the cocoa bean.

Cocoa butter is rare among vegetable fats because it is mostly solid at room temperature, though it starts to very noticeably soften and melt at just a few degrees beneath body temperature, leading to its unique melting mouthfeel. These interesting qualities are due to the fact that cocoa butter is polymorphic, with about six, somewhat overlapping, [..]

The yellowish-white vegetable fat, removed from chocolate liquid under high pressure.

The natural, cream-colored Jamaican vegetable fat extracted from cocoa beans during the process of making Jamaican chocolate and cocoa powder. It's used to add smoothness and flavor in some Jamaican foods (including chocolate) and in making cosmetics and soaps. T

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.

Cocoa butter is a component in our chocolate chips and, despite its name, is dairy-free. After the cocoa bean is extracted from the shell, the bean is then ground into a liquid called chocolate liquor. From that point, the fat is extracted from the liquor, which is called cocoa butter (non-dairy of course). Once the cocoa butter is removed all that [..]

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.

The portion of fat in the cacao bean.