Cocoa Butter is the fat of the Cocoa Bean. Cocoa Butter is seperated from the Cocoa Liquor as the bean is broken down in processing, and is later added back into the mixture as long as the disired product is not Cocoa Powder, which contains only trace amounts of Cocoa Butter.

Cocoa Butter is cream colored and tastes of Chocolate. Cocoa Butter gives Chocolate its smooth texture and adds to the flavor. White Chocolate is made from a base of Cocoa Butter with the additions of milk solids and sugar. Chocolate containing high percentages of Cocoa Butter, called Couverture, is difficult to work with and must be tempered, Cocoa Butter has a complex crystaline structure that takes a precise process of heating and cooling (tempering) in order to set correctly. When desiring good Chocolate, always look for products that contain Cocoa Butter and do not use the common substitutions of vegetable fats.