Hochwertige organische rohe unraffinierte Kakaobutter

Cocoa butter is mainly used in West Point to make chocolate, diluting thicker, drier chocolate products. Adding an appropriate amount of cocoa butter to chocolate with a low cocoa butter content can increase the consistency of the chocolate, enhance the brightening effect of the chocolate after immersion and release, and make the texture fine.
Cocoa butter is a natural edible oil extracted from cocoa beans during the making of chocolate and cocoa powder. It has only a hint of chocolate and aroma, and is one of the ingredients for making real chocolate. The candy list, commonly referred to as white chocolate, is made from it. The melting point of cocoa butter is about 34-38 Grad Celsius (93-100 degrees Fahrenheit), so the chocolate is solid at room temperature and quickly melts in the mouth.