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Cocoa Butter

MOS Reference: Food-grade deodorized cocoa butter extracted from cacao beans by hydraulic pressing. Primary fat component in chocolate making, responsible for the smooth mouthfeel and snap of tempered chocolate. Melts at body temperature (93-100F). Also used in confections, cosmetics, and pharmaceutical coatings.
Maker Commission: 20%

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Reference product - Used in blueprints and educational content

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Cocoa Butter | Youblob