Cocoa Butter

Our chocolate’s ‘bones’

PPP (Pure Prime Pressed) cocoa butter is obtained by hydraulically pressing cocoa paste. Its special crystallisation properties grant chocolate its characteristic ‘crack’.

Cocoa Butter

Type	Characteristics and most frequent use
Type Natural PPP	Characteristics and most frequent use A cocoa butter with the full flavour of the best natural cocoa, ideal to give your chocolates and coatings a higher flavour profile. Used to extract cocoa’s natural aroma for the flavour industry and to improve the texture of pastries and ice cream products. Also widely used in the pharmaceutical and personal care industries.
Type Semi-deodorised PPP	Characteristics and most frequent use A cocoa butter with a well-balanced intensity and homogenised cocoa flavour. Used in chocolates, pastries and ice creams.
Type Deodorised PPP	Characteristics and most frequent use Cocoa butter that has been fully deodorised using a physical process that does not alter its high physicochemical quality. This is the type of cocoa butter most commonly used in chocolate production as it guarantees good texture and crystallisation without changing the aromatic profile of the cocoa bean blend used in each chocolate variety. Also widely used in the pharmaceutical and personal care industries.