Cocoa butter is obtained by pressing the mass of cocoa intended for the manufacture of cocoa powder for consumption. It is presented as a creamy white matter, with a melting point of 37 degrees Celsius with a specific, creamy smell and taste. It is the basic ingredient of white chocolate along with vanilla and lecithin.

Cocoa butter is very rich in antioxidants which makes it very useful for the pharmaceutical and cosmetic industry. In fact, more than 90% of tanning products on the market are based on the outstanding antioxidant qualities of cocoa butter.

It is used in the preparation of pastries, bakery, confectionery.