HEIRLOOM Cocoa Butter

Description What It Is Cocoa butter is the natural fat pressed from fermented and dried cocoa bean kernels (Theobroma cacao). Sourced from Indonesia, where high-quality beans are cultivated under recognised agricultural standards, it delivers a stable, high-melting-point fat that performs reliably in both kitchen and formulation environments. Unlike refined vegetable fats, pure cocoa butter maintains structural integrity at room temperature and melts at body heat, making it a functional ingredient for food and body-care applications alike. Culinary Profile & Everyday Use In the kitchen, cocoa butter adds a neutral-to-mild chocolate-like richness without overpowering other flavours. It’s ideal for making: Homemade chocolate bars and truffles — add gloss, firmness, and smooth mouthfeel. High-heat cooking and baking — its high smoke point supports sautéing or roasting. Dairy-free spreads and confections — deliver fat structure in plant-based recipes. Additionally, for topical blends, its solid-to-liquid transition at skin temperature makes it suitable for balms, lotions, and lip care. Quality & Sourcing This cocoa butter is sourced from food-grade-certified suppliers in Indonesia, ensuring it meets standards for ingestion and formulation. The raw fat is extracted by mechanical pressing without chemical additives, preserving its clean sensory profile for culinary use and clean-label product builds. Key Benefits Stable, high-melting-point fat suitable for cooking, baking, and confections. Neutral flavour profile that supports versatile culinary use. Melts at body temperature — ideal for texture and mouthfeel. Works as a base in emulsion formulas (balms, skin blends). Dairy-free and vegetarian compatible. Suggested Uses Culinary: Craft artisanal chocolate or ganache. Replace or blend with plant fats for vegan baking. Sear vegetables with a neutral fat. Topical/Formulation: DIY lip balms or body butters. Base fat for natural lotions and salves. An ingredient in hair and skin conditioning products.