Beurre de cacao

Beurre de cacao (Cocoa Butter) is a pale yellow, naturally occurring vegetable fat extracted from the seeds of Theobroma cacao, composed predominantly of oleic, stearic, and palmitic acid triglycerides, which give it its characteristic solid-at-room-temperature profile and a melting point close to body temperature (~34–38°C). This unique melting behavior allows it to glide smoothly onto skin upon application, delivering a rich, occlusive barrier that locks in moisture and imparts a characteristic mild chocolate aroma. Formulators prize it for its exceptional skin-softening properties, its ability to add body and structure to anhydrous formulations such as lip balms, body butters, and solid lotion bars, as well as its long history of use in soothing dry and sensitive skin.