Cocoa Butter
Cocoa Butter
A firm, ivory butter pressed from roasted cacao beans — hard at room temperature, melting at body heat into a rich, protective film, with a faint chocolate aroma and a long reputation for guarding dry skin. Hover any measure to see where cocoa butter sits on the scale.
What it is
Cocoa butter is the natural fat pressed from roasted cacao beans — the same bean behind chocolate. It's a hard, ivory-to-pale-yellow butter with a faint cocoa aroma that melts right at skin temperature.
High in stable saturated fats, it forms a rich, protective, occlusive layer that helps shield and soften very dry skin. In a formulation it brings firmness and a luxurious, cushioning feel to balms and bars.
Quick Facts
The Tree & The Bean
The Cacao Tree
A tropical understorey tree whose large pods grow straight from the trunk and branches.
The Beans
The roasted beans are pressed to separate the rich, solid cocoa butter from the cocoa solids.
The Compound Profile
Cocoa butter is built on stable saturated and monounsaturated fats. A typical breakdown:
What gives it its protective character:
Key Benefits
Protective Barrier
A rich, occlusive layer that guards very dry skin.
Adds Structure
Its hardness lends body and firmness to balms and bars.
Melts on Contact
Solid in the jar, it melts luxuriously at skin temperature.
How we use it
Cocoa butter is a structural, protective butter — we use it to give body and a rich, shielding finish to balms, bars and richer creams for very dry skin.
Because it's firm and occlusive, we balance it with lighter oils so the finished blend stays cushioning without feeling heavy.