Cocoa butter is the fat of the cocoa bean, extracted by hydraulic pressure from the cocoa mass. It is a Pure Prime Pressure (PPP) butter, thus maintaining all its crystallization properties and the natural low fatty acid content of selected cocoa beans.

 Moisture contents (pct.)           0.30 max.
Free Fatty Acids                   1.50 max.
Refractive Index                 1.4560 - 1.4590
Melting Point (clear)              32 - 36° C
Saponification Value             188 - 198 max.
Iodine Value                          34 - 38