Cocoa butter, also called the obroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.Cocoa butter has a cocoa flavor and aroma.Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, but also dark chocolate). This application continues to dominate consumption of cocoa butter.Pharmaceutical companies heavily use cocoa butter's physical properties. As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.
| ITEMS | STANDARD |
| Appearance | Fine, free flowing brown powder |
| Flavour | Characteristic cocoa flavour, no foreign odors |
| Moisture (%) | 5 Max |
| Fat content (%) | 4–9 |
| Ash (%) | 12 Max |
| pH | 4.5–5.8 |
| Total plate count (cfu/g) | 5000 Max |
| Coliform mpn/ 100g | 30 Max |
| Mould count (cfu/g) | 100 Max |
| Yeast count (cfu/g) | 50 Max |
| Shigella | Negative |
| Pathogenic bacteria | Negative |