Agri-Foods, Spices & Nuts

Cocoa Butter

Name: Cocoa Butter
Brand: CBIL
Availability: InStock

Natural & deodorised — pressed, prime pressed & refined

Cocoa butter is the fat pressed out of cocoa liquor, and it is contracted on a short technical sheet: free fatty acids at 1.75% maximum, melting point between 32 and 35°C, iodine value, colour on the Lovibond scale, and moisture below 0.2%. The grades run natural — pressed from cocoa liquor and retaining the chocolate aroma — through prime pressed to deodorised, where steam treatment strips the aroma to leave a neutral fat. Which one you want depends entirely on the application: natural butter is for chocolate and couverture where the cocoa aroma is part of the product, while deodorised is for white chocolate, cosmetics and pharmaceutical bases where any cocoa smell would be an intrusion. The melting behaviour is what makes cocoa butter irreplaceable in chocolate — it is solid and brittle at room temperature and melts sharply just below body temperature, which produces the snap and the mouthfeel that no substitute fat fully reproduces.

The commercial dynamic worth understanding is the ratio. A grinder presses liquor into butter and powder together and cannot make one without the other, so the two prices move inversely: when butter demand is strong the powder that comes with it gets cheap, and when powder is in demand butter softens. A buyer of one who ignores the other will misread the market and mistime purchases. Buy natural butter for chocolate, couverture and premium confectionery; deodorised for white chocolate, cosmetics, lip care and pharmaceutical suppositories and bases. CBIL brokers cocoa butter against FFA, melting point, colour, moisture and origin declaration, in 25 kg cartons and blocks, on FOB and CIF terms.

Indicative reference

$12,000–20,000 USD / MT

as at September 2026

IncotermsFOB · CFR · CIF

OriginsCôte d'Ivoire, Ghana, Netherlands, Malaysia, Indonesia, Ecuador

Packaging25 kg cartons · blocks · buttons in lined boxes

HS Code1804.00

Reference level only — not an offer, and reviewed quarterly. Levels shown are as at September 2026. Firm pricing is quoted per RFQ, subject to volume, terms and inspection.

Cocoa Butter — sourcing, inspection and logistics

Côte d'Ivoire · Ghana · Netherlands · Malaysia · Indonesia · Ecuador

Typical Specification

Free Fatty Acids≤ 1.75%

Melting Point32–35°C

Moisture≤ 0.2%

ColourLovibond, grade-dependent

Iodine Value33–42

FormBlocks, buttons, 25 kg cartons

Specifications are indicative and adjusted to the agreed contract and destination requirements. Final spec confirmed on COA / SGS.

Available Grades

Natural pressed cocoa butterPrime pressedDeodorised cocoa butterRefined / bleachedOrganic certifiedFine-flavour origin butter

Applications

Chocolate & couverture
White chocolate (deodorised)
Cosmetics & lip care
Pharmaceutical bases
Premium confectionery

Cocoa Butter — buyer questions

Natural or deodorised?

Decide by whether cocoa aroma belongs in the product. Natural butter retains the chocolate smell and is what dark chocolate and couverture want. Deodorised has been steam-stripped to a neutral fat and is correct for white chocolate, cosmetics, lip care and pharmaceutical bases, where a cocoa note would be an intrusion. They are not interchangeable and deodorising costs money, so specify at enquiry.

Why do butter and powder prices move in opposite directions?

Because a grinder presses liquor into both and cannot make one without the other. Strong butter demand pulls liquor into pressing and floods the market with the powder that comes with it, so powder cheapens — and the reverse when powder is in demand. If you buy only one, watch the other: it tells you where your own price is heading.

Can substitute fats replace cocoa butter?

Partially, and the trade-offs are real. CBEs and CBRs are cheaper and more heat-stable, which is why compound coatings use them, but nothing fully reproduces cocoa butter's sharp melt just below body temperature — the snap and the mouthfeel. Many jurisdictions also limit how much substitute fat a product can contain and still be labelled chocolate. Check the labelling rules for your market before reformulating.

What does the melting point specification protect?

Product behaviour in the real world. Cocoa butter melting between 32 and 35°C is solid at room temperature and melts in the mouth, which is the whole point. Butter at the low end of the range softens in a warm climate and blooms; at the high end it can feel waxy. If your product ships to a hot market, discuss the melting point rather than accepting a generic grade.

Ready to source Cocoa Butter?

Send your quantity, specification, preferred Incoterms and destination port. We'll verify supply and respond with a workable offer — usually within one business day.

Have Cocoa Butter to sell? Submit an offer — we'll match it against live buyer demand.