Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter.
 
Cacao Butter – also called the Theobroma oil, is the edible natural fat of the cacao bean, extracted during the process of making chocolate and cacao powder.
 
Cacao butter has only a mild chocolate flavor and aroma. Cacao butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of two to five years.