Cocoa butter is the edible fat derived from the cacao bean. Solid at room temperature and white to pale yellow in colour, cocoa butter has a slight chocolate taste and aroma. To obtain cocoa butter, cacao beans are ground, then either pressed or warmed to separate the fat from the cocoa solids. Cocoa Butter has a number of uses. It is very popular as a moisturiser, particularly for use after a shower or bath, with a lovely scent. It is also a useful food being suitable as a replacement for oils as well as being essential in chocolate and other cocoa related dishes.
About 36% of the fat in the cocoa bean is "good fat" - either mono- or polyunsaturated fat, of which, oleic acid (the fatty acid also abundant in olive oil) makes up the largest proportion. Of the saturated fat content in cocoa butter, over half comes from stearic acid. Stearic acid has been shown in numerous studies to have a neutral impact on blood cholesterol. The main reason may be that stearic acid converts from a saturated fat to an unsaturated fat when metabolised in the body. Studies have been conducted where participants fed chocolate daily for two weeks showed no change in blood cholesterol when total calories in the diet were kept the same.
A note from our supplier: On arrival at the collection centre, the beans are dehydrated as a less nutritionally destructive alternative to roasting, and then winnowed to separate the beans from the husks. The lower temperatures also ensure that little of the cocoa butter in the nib is transferred to the shell, therefore improving the final butter yield. The cocoa nibs are milled until the fat is released and is liquefied by the frictional heat, resulting in a fluid brown mass called cocoa liquor. The hot cocoa liquor is pumped into powerful hydraulic presses that physically squeeze out the fat and form the final cocoa butter product. Typically, 100g of beans produce 40g of fat.  Due to the extremely stable