Skip to content
Indonesia Cacao
Cocoa butter
Cocoa butter

Natural Cocoa Butter

Naturally pressed cocoa butter, free fatty acids under 1.75%, melting point 31–35 °C, in 25 kg cartons.

  • Free fatty acids held under 1.75% as oleic acid
  • Melting point 31–35 °C for reliable tempering
  • Iodine value 33–42 confirms pure cocoa butter
  • Natural, not deodorised, so cocoa aroma is retained
Request samplesWhatsApp us

Product overview

Cocoa butter pressed from Indonesian cocoa liquor and supplied in its natural state, keeping the pale yellow colour and mild cocoa aroma that reinforces flavour in dark and milk chocolate. Every lot reports free fatty acids, melting point, moisture, and iodine value, the four figures buyers use to confirm the fat is genuine cocoa butter and was pressed from well-dried beans.

Specification and authenticity

Free fatty acids under 1.75% indicate beans that were dried and stored properly, since hydrolysis shows up as off flavours and a shorter shelf life. A 31 to 35 °C melting point is what makes tempering work. Moisture at or below 0.2% protects against early rancidity. Iodine value between 33 and 42 confirms the fatty acid profile is cocoa butter and has not been extended with a cheaper vegetable fat, which is the substitution buyers most often need to rule out.

Applications and buyers

Chocolate and couverture makers add butter to adjust viscosity and build snap and melt. Confectionery producers use it in fillings and shells. Cosmetic and personal-care formulators use the same melting behaviour in balms, creams, and lip products. We supply natural butter only, so if your brief calls for deodorised material we will say so at enquiry stage rather than ship the wrong grade.

Packing, MOQ and shipping

Packed as 25 kg blocks in lined cartons, minimum order 5 MT, with a 3–4 week lead time from confirmation. Butter absorbs odours readily, so store at 15 to 20 °C below 60% relative humidity and away from spices and cleaning chemicals. Kept that way it holds quality for around two years, and surface bloom after a temperature swing is cosmetic rather than spoilage.

Frequently asked questions

Ordering, samples, shipping, and payment, answered by our export desk.

What minimum order applies to natural Indonesian cocoa butter?

5 MT minimum in 25 kg cartons with food-grade liner, three to four week lead time from confirmation. Natural butter only; tell us at enquiry if your brief requires deodorised material so we confirm feasibility upfront.

Which four figures confirm genuine cocoa butter on the COA?

Free fatty acids at or below 1.75% as oleic acid, melting point 31 to 35 °C, moisture at or below 0.2%, and iodine value 33 to 42. Together they confirm proper drying and that the fat has not been extended with cheaper vegetable oils.

Is this natural butter suited to chocolate tempering and cosmetics?

Yes for chocolate and couverture where mild cocoa aroma reinforces flavour, and for balms and creams that rely on the 31 to 35 °C melting behaviour. Deodorised butter suits white chocolate or neutral fillings; we supply natural grade as standard.

How should natural cocoa butter be warehoused to protect shelf life?

Keep at 15 to 20 °C below 60% relative humidity, away from spices and cleaning chemicals because butter absorbs odours readily. Properly stored natural butter holds around two years; surface bloom after temperature swings is cosmetic.

Interested in this product?

Send us your destination port and volume, we'll reply with pricing and availability.

Request samplesWhatsApp us

Related products

Other export-ready lots from our current program.