Cocoa Butter - This oil is a hard solid at room temperature, making the term "butter" a bit misleading. It is an edible vegetable fat that is obtained from cocoa beans. It has a mild chocolate flavor with a very chocolate-y aroma. Cocoa butter is one of the most stable fats (having a shelf life up to five years) and also contains natural antioxidants. It is reputed to provide a barrier that helps retain and restore the moisture in your skin. To avoid crystallization when melting cocoa butter, it is best to "temper" it. It's simple to do: raise the temperature on your melting cocoa butter slowly, over 45 minutes. Then, turn the heat off, cover the cocoa butter and let it cool for approximately 10 minutes. Use this method to achieve smoother lotion and lip balms.
INCI name: Theobroma Cacao (Cocoa) Seed Butter.
Why does Cocoa Butter crystallize?
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