Beurre de cacao (Theobroma cacao)

Cocoa butter (Theobroma cacao) is a natural vegetable fat extracted from the seeds of the cacao tree, characterized by its distinctive mild chocolate aroma and a unique triglyceride composition rich in stearic, palmitic, and oleic acids. It is notable for its exceptionally stable crystalline structure, which gives it a sharp melting point just below body temperature (~34–38°C), allowing it to melt on contact with skin and deliver a luxurious, non-greasy feel. Formulators prize it for its ability to impart hardness and structure to anhydrous formulations such as lip balms, body butters, and solid lotion bars, while also providing long-lasting moisturization and a protective barrier on the skin surface.