I thought it was long overdue that I share why cocoa butter is one of nature’s best gifts. Not only is it ideal for moisturizing your skin, but it plays a significant role in the chocolate we eat, and it’s a critical tool for chocolatiers.
Cocoa Butter Basics
The cacao bean is about 45% cocoa solids (also called cocoa mass) and 55% cocoa butter. Cocoa butter is the fat content of the cacao bean, and because it is a vegetable fat, cocoa butter has no cholesterol. It’s pale yellow in appearance and has a chocolate aroma. It is one of the most stable fats (having a shelf life of between two to five years) and provides good omega fatty acids as well as antioxidants.
Cocoa butter for beauty use usually comes in large hunks.
You can buy 100% natural or raw cocoa butter that has a lovely chocolate-ish aroma. You can use it on its own to moisturize or melt it and blend it with other butters and oils to create a moisturizer.
Cocoa butter remains solid at room temperature but melts quickly at 90-93°F, just below body temperature. This is why, when applied topically, cocoa butter melts nicely on your skin and creates a barrier between your skin and the environment to retain your skin’s moisture.