Cocoa Butter

What is it? Cocoa butter is the fat extracted from cocoa beans.
INCI Theobroma Cacao Seed Butter
Appearance Beige chunks
Texture Hard and brittle at room temperature—just like a good bar of chocolate. When it melts, the oil is thin and smooth, and absorbs into the skin easily.
Scent Deliciously chocolatey! You can also buy deodorized stuff that smells like mostly nothing.
Absorbency Speed Fast
Approximate Melting Point  34°C/93°F
Why do we use it in formulations? Cocoa butter will help thicken recipes without adding a wax (and even solidify if used in high enough concentrations)—check out this experiment for more information. It’s wonderfully smooth, and brings its delicious chocolatey scent to projects. Yum!
Do you need it? I’d say so! I use it all the time, and I love just taking the lid off the tub and inhaling the super delicious scent. YUM.
Refined or unrefined? I say unrefined all the way, but if you don’t like the smell of chocolate then refined is your best bet.
Strengths Amazing scent, smooth texture, it’s a rare brittle butter.
Weaknesses Not everybody loves the scent (easily solved by purchasing deodorized cocoa butter (USA / Canada)).
Alternatives & Substitutions There aren’t a lot of brittle butters out there that make good swaps; kokum butter or tucuma butter would be the best choices.
How to Work with It Include cocoa butter in the oil phase of your products. Melt it gently in a water bath along with the rest of your ingredients.
Storage & Shelf Life Stored somewhere cool, dark, and dry, cocoa butter should last at least two years.
Tips, Tricks, and Quirks You can also purchase dark cocoa butter (USA / Canada), but I’ve found that to be a bit of a novelty; I wouldn’t bother with it.
Recommended starter amount 100g (3oz)
Where to Buy it  Buy it from an online DIY ingredient supplier or Amazon.

Some Formulations that Use Cocoa Butter