Natural Conventional Cocoa Butter liquid or solid, light yellow color, made from a blend of the Finest highest quality cocoa beans, due its fermentation process and Trinitarium origin base, that it goes through the most rigorous process developed in more than 50 years of experience that allows to achieve and preserve the nicest taste of pure cocoa. It is a mixture of fatty acids basically palmitic, estereatic and oleic with a small amount of linoleic acid. At an environment temperature it presents the form of plates or hard fragments, of unctuous, breakable surface. The fragmentation is open and waxy texture. Melted is an oily liquid, completely clear. |
