Description

It is the fat coming from the process of pressing the cocoa paste. The pure cocoa paste is subjected to great pressure, between 300 and 600 kg in hydraulic presses so that the butter ends up flowing. Then it is filtered and tempered.

Use:

Its main uses are the production of fine chocolate and confectionery. It has additional applications in the cosmetic industry in the production of oils and moisturizing creams and soaps, as well as in the pharmaceutical industry.