315 ฿

/ 500g

What does deodorised cocoa butter come from?

The beginning of cocoa butter processing is started from dried cocoa beans. After cocoa beans are fermented, dried, roasted (below 40 degree celsius), cracked and removed their husks (winnowing process), it is turned into cocoa nibs. Then, cocoa nibs are ground into cocoa liquor (cocoa mass). After getting finest cocoa liquor, it is pressed to extract cocoa butter and leave cocoa solids which are ground into finest powder.It is therefore considered plant- based fat. MarkRin employs a physical deodorization process to produce Organic Deodorized Cocoa Butter without chemicals. It is suitable as an ingredient in vegan, bakery, cosmetic, and chocolate industries which do not need the strong flavour of cocoa obscuring flavours from other ingredients. It is suitable for making chocolate bonbons, chocolate pralines, desserts, baking, cooking, and chocolate coating & compound industry. In bean-to-bar chocolate manufacturing, cocoa butter is used to temper the chocolate or it can be mixed in with the chocolate to lower the viscosity.

  • Origin of organic cocoa beans: Thailand
  • Processing method: Natural process (below 40 degree celsius)
  • Free-form list
    • Sugar free
    • Soy free
    • Dairy free
    • Nut free
    • Gluten free
  • Shelf life: 24 months
  • Store instruction: store in  container in dry & cool place
  • Suitable as an ingredient in desserts, baking, and beverages
    • desserts
    • baking
    • beverages (add in your hot coffee, tea or chocolate)
    • add in craft bean-to-bar chocolate
    • chocolate bonbon, pralines and truffles
    • D.I.Y skincare

Out of stock

Food Safety and Quality

- USDA Organic
- Non-GMO
- FSSC 22000 consisting of ISO 22000: 2018, ISO/TS 22002-1:2009 and additional FSSC requirements (version 5)
- Thai FDA: 50-2-03361-6-0007


100% organic cocoa butter



% Cacao



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