Cocoa butter, natural unrefined organic (BIO), is a plant-based solid butter obtained from the seeds of the true cocoa tree (Theobroma cacao) originating from certified organic farming. It is produced by pressing cocoa beans, during which the naturally solid fat with a characteristic fatty acid profile is separated from the cocoa mass. Since this is an unrefined form, the butter retains the typical cocoa colour, natural scent and a richer sensory character than deodorised cocoa butter.
In cosmetics it is used mainly as a nourishing, softening and structure-forming lipid component. Thanks to its naturally high content of saturated fatty acids, especially stearic acid and palmitic acid, it helps to strengthen balms, massage bars, body butters and solid cosmetic products. The presence of oleic acid contributes to more pleasant spreading and a smoother skin feel.
Unrefined cocoa butter has a pronounced, naturally cocoa-like scent, which can influence the final aroma of the finished product. It is therefore particularly suitable for formulations where a cocoa note is desired or where it is combined with compatible fragrances, for example with vanilla, citrus, coffee, spicy notes or warm balsamic compositions.

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Key benefits

• Unrefined organic (BIO) quality – the butter retains the natural cocoa character, colour and typical raw material scent.
• Pronounced cocoa scent – suitable for products where the natural scent of cocoa butter is intended to be part of the final sensory profile.
• Structuring component of the formulation – helps increase the firmness of balms, solid sticks, massage bars and anhydrous products.
• Emollient effect – softens the skin, reduces the feeling of dryness and supports a smoother, more nourished feel after application.
• Protective lipid film – forms a fine fatty layer on the skin that helps limit moisture loss from the skin surface.
• Naturally stable fat – thanks to the high proportion of saturated fatty acids, it is also suitable for products where good shape stability is required.
• Pleasant melting upon contact with the skin – in solid products it gradually melts during application and helps improve slip.
• Suitable for natural cosmetics – can be used in simple anhydrous recipes as well as in more complex emulsions.

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Suitable for products such as

• lip balms, protective sticks and nourishing balms with a natural cocoa scent,
• body butters, whipped butters and richer anhydrous balms for dry skin,
• massage bars, solid massage preparations and nourishing body products,
• hand, foot, elbow creams and creams for dry areas, where a protective and nourishing character is desired,
• nourishing face creams for dry, normal or more mature skin, especially at lower dosage,
• solid body balms, cream deodorants, protective ointments and anhydrous cosmetic blends,
• cold-process or hot-process soaps, where it can support hardness and a creamier feel during use,
• hair balms, end serums and solid conditioners, especially in combination with lighter oils and conditioning components.

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Use in formulation

• Cocoa butter is soluble in the oil phase and insoluble in water.
• It is compatible with vegetable oils, waxes, fatty alcohols, esters, oil macerates, lipophilic active ingredients and other plant butters.
• It is miscible with shea butter, mango butter, coconut oil, jojoba oil, almond oil, apricot oil, squalane, vitamin E and natural waxes.
• In anhydrous formulations it is added to the lipid phase and heated only until completely melted. It is not suitable to overheat it unnecessarily.
• When producing balms and solid sticks, it is recommended to combine it with wax and liquid oils so that the final consistency is firm but not brittle.
• In emulsions it is incorporated into the oil phase before emulsification. It helps to increase viscosity, nourishment and a fuller skin feel.
• In whipped body butters it is recommended to combine it with softer butters and liquid oils so that the final texture is not too hard.
• In the case of improper processing, abrupt temperature changes or repeated melting, cocoa butter can form a grainy structure. Even melting, thorough mixing and controlled cooling help to prevent this.
• The recommended dosage depends on the type of product: in emulsions usually at lower percentages as a nourishing lipid component, in balms and solid products it can form a significant part of the oil phase.

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Safety and storage

• Store in a dry, clean and well-ventilated place, away from direct sunlight and sources of heat.
• Always close the container carefully after use to limit contact with air, moisture and surrounding odours.
• Use clean and dry tools during handling to avoid contamination of the raw material with water or residues of the finished formulation.
• For sensitive skin or when developing a new recipe, it is recommended to carry out a tolerance test of the finished product on a small area of skin.
• Unrefined cocoa butter has a natural scent and colour, which may vary slightly depending on the batch, the origin of the cocoa beans and the processing method.
• In recipes for oily or problematic skin, use rather a lower dosage and combine it with lighter emollients.

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FAQ

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Also have a look at other plant butters and solid oils available from Handymade.sk.