Choosing the right mix of cocoa butter for your products
The performance of cocoa butter and its crystallization characteristics are crucial for the consistent quality of chocolate.
With our diverse range of origins and plant locations we can customize the product and supply chain to specific customer needs around the world. We can offer our customers plenty of choice to fine-tune and consistently maintain the texture and flavor of their chocolate, whether it is full flavor, deodorized or white cocoa butter.
Classic: Pure prime pressed cocoa butter
PPP cocoa butter: The classic base for mouth-watering chocolate products. Our product is fully deodorized so it will not affect the color and flavor of your cocoa liquor but simply provide your chocolate with the best possible texture.
Cargill offers a wide range of cocoa butter with several levels of deodorization.
Full-flavor butter: Our full flavor, cocoa butter adds extra flavor to your chocolate and enhances the overall taste experience.
Partly deodorized: We offer a number of cocoa butter options with different degrees of deodorization.
White cocoa butter: We also offer white cocoa butter, which is used to improve the appearance of white chocolate, delivering the best white chocolate experience available.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.