Cold pressed cocoa butter with all its natural nutrients
and antioxidants. Pure vegetable, vegan and raw food with the full aroma of Criollo cocoa. Versatile in the kitchen, e.g. for desserts, couverture, ice creams, or as a cream. In body care it nourishes the skin and nourishes the lips.
Good to dose. 4 chips weigh about 10g.
Cold pressed cocoa butter with all its natural nutrients and antioxidants. Pure vegetable, vegan and raw food with the full aroma of Criollo cocoa. Versatile in the kitchen usable e.g. for desserts, ice creams, or as a spread cream. In body care it nourishes the skin and nourishes the lips.
Cocoa butter is a natural fat which is cold-pressed from the cocoa bean at temperatures below 45°C. It is also used as a moisturizer for the lips. It gives cosmetic products a supple firmness and nourishes the skin with valuable fatty acids. It can be used for the production of soaps, shower creams, body lotions, hair care products, face creams, lipsticks.
The consistency of chocolate coating can be regulated with cocoa butter. This makes it easier to coat pralines or cakes, for example.
Also suitable for chocolate fountains. The more liquid chocolate coating then flows evenly out of the fountain.
Also ideal for protecting all sugar or marzipan decorations from moisture from e.g. cream or butter cream. Simply add up to 15 % cocoa butter.
Cocoa butter can be processed very well when heated. Do not heat the cocoa butter above 70°C and do not process it below 30°C, otherwise lumps will form.
Origin: Peru, controlled BIO cultivation.
Cocoa butter is largely composed of triglycerides of various fatty acids. These include about 22-30% palmitic acid, about 32-37% stearic acid, about 30-37% oleic acid and up to about 4% linoleic acid.
Average nutrient declaration per 100g.
Energy: 893 kcal / 3671 kj
Protein: 0.26 g
Fat: 99 g ; of which saturated fatty acids 56 g
Dietary fibre: 0.40 g
Sodium: 1 g
Storage: cool and dry
Recipe for facial cream for more mature skin
10 g cocoa butter
20 ml jojoba oil (art.no. 370)
2 drops of grapefruit oil (Art.No. 414)
6 drops lavender oil (Art.No. 416)
1 drop of neroli oil (Art.No. 4308)
1 drop Vetiver (Art.No. 4316)
4 drops sandalwood oil (Art.No. 4313)
Heat the cocoa butter to approx. 50°C, mix with the jojoba oil and stir until the mixture has cooled down to approx. 35°C. Then stir in the essential oils and continue stirring until the mixture has cooled down. Pour into a can or a glass jar and keep in the refrigerator.
Resealable, kraft paper light-protected, stand-up pouch with zip closure and round bottom gusset, aroma protection sealed.
Material: Kraft paper50 / AL7 / CPP60 especially for food.
If you cut off the sealing seam (approx. 1 cm from the top edge) with the scissors, the bag can be closed well again in daily use thanks to its ZIP closure. The goods are well protected against the penetration of moisture and light. The bag stands through the round bottom pleat.
The filling quantity:
Marking ( e ). On the packaging.
The filling quantity is a net quantity of the product on the day of filling.
Bottled according to EU regulations. The quantity contained may vary over time.
e.g. by evaporation.