Cocoa butter
Cocoa butter is the cocoa fat of cocoa seeds, in Latin oleum cocoa: a light yellowish, aromatic fat, with a melting point at body temperature. Definition according to the Cocoa Ordinance: The fat obtained from cocoa beans or parts of cocoa beans with the following characteristics: Free fatty acid content (expressed as oleic acid): maximum 1.75 percent; Content of unsaponifiable substances (determined using petroleum ether): maximum 0.5 percent (for cocoa press butter maximum 0.35 percent) The recipes of the ›Rausch Plantagen‹ comply with our Rausch Purity Law. In order to produce pure chocolate in which the full aroma intensity of fine flavour cocoa can unfold, we only use 2 ingredients: fine flavour cocoa and cane sugar.