At room temperature, cocoa butter is hard.
Cocoa butter, a vegetable fat derived from cocoa beans, exhibits a firm texture. Its hardness is similar to wax when stored at typical room temperatures. This characteristic makes it a valuable ingredient in various applications where a solid consistency is desired.
Characteristics of Cocoa Butter:
- Texture: Firm and brittle at room temperature.
- Melting Point: 86-90°F (30-32°C). This relatively low melting point is why it melts easily on the skin.
- Applications:
- Cosmetics: Used in lip balms, body butters, and lotions for its moisturizing and hardening properties.
- Soap Making: Adds hardness and emollience to soaps.
- Confectionery: A key ingredient in chocolate, contributing to its snap and melt-in-your-mouth texture.
Cocoa butter's hardness, combined with its other beneficial properties, makes it a versatile ingredient in various industries.
