Unrefined, undeodorized, cold pressed. Cocoa butter is a vegetable fat that remains after grinding and pressing cocoa beans. Due to its useful and aromatic qualities, the oil is widely used in cosmetology and cooking. The main components of this oil are oleic and stearic acids, they reduce the level of cholesterol in the blood. Lauric and palmitic acids, vitamins E, K, B4 and tannins are also present. The main culinary property of cocoa butter is its incredible aroma, which can complement and save absolutely any sweet dish. It is important to know that when heated above 40 ° C, it loses its useful properties, and when heated above 60 ° C, it loses its aroma.