Cocoa Butter

Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.
Cocoa butter is known in the most stable oil-containing container possible to prevent deterioration of the natural antioxidant, so it can store 2 to 5 years, so it can be used for purposes other than the food.
0.5 peroxide value %
0.042 free fatty acid
0.1 slip melting point %
0.8 color