Cocoa Butter (Theobroma cacao) is a pale yellow, edible fat extracted from the seeds of the cacao tree, *Theobroma cacao*. The process of obtaining cocoa butter involves fermenting, drying, roasting, and then cold pressing the cacao beans to separate the fat from the solid cocoa mass. Cocoa butter is rich in antioxidants and contains beneficial fatty acids, such as oleic acid, stearic acid, and palmitic acid, which contribute to its smooth texture and stability.

Cocoa butter is widely used in the production of chocolate, where it contributes to the creamy texture and glossy appearance of the final product. Beyond chocolate, it is a key ingredient in skincare products such as lotions, creams, and lip balms, due to its moisturizing properties and ability to improve skin elasticity. It is also used in pharmaceutical formulations for its ability to soften and soothe the skin.

While cocoa butter is generally safe for consumption and topical use, individuals with allergies to cocoa products should avoid it. When consumed in large quantities, cocoa butter, like other fats, can contribute to excessive calorie intake, which may lead to weight gain. In skincare, it is considered gentle, though some people may experience mild irritation, so a patch test is recommended before widespread use.