How Cocoa Butter Is Made – And What Deodorising Really Means
Cocoa butter is a luxurious and nutrient-rich fat extracted from cocoa beans, widely used in both the chocolate and cosmetics industries. If you've ever wondered how this golden, velvety ingredient is made — and what it means when it's “deodorised” — this post breaks it down step by step.
Step 1: Harvesting and Fermentation
The process begins with the harvesting of cocoa pods, usually by hand. Inside each pod are cocoa beans, which are scooped out and fermented for several days. Fermentation is essential — it reduces bitterness and helps develop the deep chocolate aroma we associate with cocoa.
Step 2: Drying and Roasting
After fermentation, the beans are sun-dried and then roasted to further bring out their flavor and make it easier to remove their shells. The roasting temperature and duration depend on the desired flavor profile and application.
Step 3: Grinding and Pressing
The roasted cocoa nibs (the inner part of the bean) are then ground into a thick, chocolatey paste called cocoa liquor or chocolate liquor — even though there’s no alcohol involved.
From this paste, cocoa butter is extracted by hydraulic or expeller pressing. This separates the fat (cocoa butter) from the solid mass (which becomes cocoa powder).
Step 4: Deodorisation Process
Natural cocoa butter has a mild chocolate scent, which is lovely for some applications (like artisanal soap or skincare), but in others — especially fragrance-free cosmetics or white chocolate production — this scent is not desirable.
That’s where deodorisation comes in.
What is Deodorised Cocoa Butter?
Deodorisation is a form of steam distillation. It’s a process that removes the volatile compounds responsible for cocoa’s aroma without using chemicals.
Here's how it's done:
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Steam Injection: The cocoa butter is heated under vacuum, and steam is injected.
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Volatile Compounds Evaporate: Under vacuum, the chocolatey-smelling compounds evaporate at lower temperatures, which helps preserve the butter’s integrity.
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Vacuum Cooling: The volatile components are removed with the steam, and the fat is cooled and filtered.
Important Note: Deodorized cocoa butter still retains its texture, moisturising properties, and fatty acid profile. Only the scent (and sometimes colour) is reduced or removed.
Why Choose Deodorised Cocoa Butter?
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Neutral scent ideal for unscented products or when you want other essential oils to shine through
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Pale colour makes it more suitable for white or lightly tinted cosmetics
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Preferred in pharmaceutical, skincare, and edible applications where scent control is essential
From harvest to hydration, cocoa butter goes through a fascinating journey — and deodorisation is a gentle, steam-based process that simply strips away scent without sacrificing quality. Whether you use it for soap, skincare, or chocolate-making, understanding how cocoa butter is made helps you choose the right version for your needs.
