Cocoa butter
The natural fat pressed from cocoa beans. It is solid at room temperature and melts close to body temperature.
Why is it used?
Used to give chocolate its snap, gloss and the way it melts in the mouth.
What does it add?
Things to know
It is an expensive fat and it is sensitive to temperature, so storage conditions affect appearance.
Wikipedia — Cocoa butterProducts containing cocoa butter
Soft bar — Caramel & Milk Chocolate
Soft protein base with a caramel-flavoured topping (23%), coated in milk chocolate (22%).
Soft bar — Salty Caramel
Soft protein base with a salted caramel topping (23%), coated in milk chocolate (22%).
Soft bar — Peanut
Soft base with peanuts and a caramel-flavoured filling (23%), coated in milk chocolate (22%).
Biscuit bar — Toffee
Crisp biscuit pieces with a caramel-flavoured topping (23%), coated in milk chocolate (23%).
Dark chocolate, caramel crunch bar
Dark chocolate bar filled with crisp pieces of caramel brittle.
Peanut Butter Cups
Two cups with a soft peanut butter filling and a light compound chocolate coating.
Choklad Cookies
Crisp oat cookies with 5.2% chocolate pieces, high in fibre.