Cocoa ButterCocoa butter is the last component of the cacao bean and is created first by crushing the nibs to obtain chocolate liquor. The remains are pressed to separate the solids from the fat, leaving butter with a subtle cocoa taste and aroma. Cocoa butter is sometimes mixed with milk and sugar to make white chocolate.
Refractive Index (expressed as N40/D)
Iodine Value (Wijs)
0.15g K2Cr2O7/100ml H2SO4
Free Fatty Acids (Expressed as % m/m oleic acid)