Unrefined Cocoa Butter 500 g

What makes unrefined cocoa butter a staple across food, pharma and skincare production

Unrefined cocoa butter remains one of the most sought-after solid plant fats worldwide, with demand driven by several industries at once. Confectionery manufacturers rely on it for chocolate tempering, pharmaceutical producers use it as a base for suppositories and ointment formulations, while the personal care industry values it for nourishing creams, lip balms and rich body butters. This fat belongs to the category of Butters, which brings together dense plant fats with high melting points and long shelf stability.

The unrefined form of cocoa butter retains natural polyphenols and phytosterols that are partially lost during refining, which is why formulators in premium skincare often prefer it over refined alternatives. Once melted, it blends easily with liquid and solid oils, waxes and emulsifiers, and its melting point of roughly 32-35°C makes it well suited for lip balm sticks, solid balms and body bars that hold their shape at room temperature yet melt smoothly on contact with skin.

In body and face formulations, cocoa butter is frequently balanced with lighter butters to adjust texture and absorption speed. It pairs well with Cupuasu Butter, which lends a lighter, less greasy finish and improves moisture retention. For repairing formulas aimed at dry or tired skin, formulators add Butter Wheat Germ Refined, rich in natural tocopherols, while Palm Oil is often introduced to fine-tune hardness and melting behavior, and is also widely used as an affordable base in candle making.

In food production cocoa butter is added during tempering at around 45-50°C followed by controlled gradual cooling, which builds the correct crystal structure and the characteristic snap of finished chocolate. In cosmetic manufacturing the butter is typically melted on a water bath at 50-60°C and combined with other oils and emulsifiers in the oil phase, then cooled to 35-40°C before heat-sensitive actives, fragrance oils or preservatives are introduced.

Recommended usage in body creams and butters ranges from 5 to 20 percent of the total oil phase, in lip balms from 10 to 30 percent, and in solid bars it can reach up to half of the formulation when combined with other solid and liquid oils. A 500 gram pack suits small-batch and studio-scale production well, allowing consistent output of balms, creams and sticks without frequent resupply.

Store cocoa butter in a tightly sealed container, in a cool dry place away from direct sunlight, ideally not above 20-22°C. Under these conditions the fat retains its properties for a long time without developing off-notes or texture changes. In household chemistry and candle production it is used less frequently, but sometimes added in small amounts to give finished candles a denser structure and a subtle natural note.

Whipped cocoa body butter

Unrefined cocoa butter 100 g

Cupuasu butter 10 g

Butter wheat germ refined 25 g

Palm oil 20 g

Sweet almond oil 40 g

Melt the cocoa butter, cupuasu butter, wheat germ butter and palm oil together on a water bath at around 55-60°C until fully liquid, then remove from heat and stir in the sweet almond oil until the mixture is smooth. Let it cool to about 30-32°C, then whip with a mixer for several minutes until the mass turns light and fluffy, transfer into jars and let it set at room temperature away from direct sunlight before sealing.