Cocoa butter is the natural fat extracted from the cocoa bean (Theobroma cacao), making up around 50% of a dried bean’s weight and forming the base of chocolate manufacturing. At room temperature it’s solid, firm and brittle, melting near human body temperature (around 34-38°C), giving it the melt-in-the-mouth texture prized in chocolate-making and cosmetics. “Raw” means the cocoa butter has undergone no thermal treatment above 42°C during extraction and processing — a threshold recognised by raw-food enthusiasts, preserving enzymes, vitamins, antioxidants and fatty acids in their natural state. Conventional cocoa butter is typically obtained at higher temperatures (sometimes above 100°C) and undergoes refining, deodorising and bleaching steps that alter its nutritional properties. Organic certification further guarantees the beans are grown without synthetic pesticides, chemical fertilisers or GMOs.

Saldac is a French company founded on the principles of fair trade and international solidarity. Since its creation, Saldac has worked in direct partnership with cooperatives of small producers in Latin America, mainly in Peru, Ecuador and Bolivia, based on fair, stable pricing, harvest pre-financing, technical support for cooperatives, respect for workers’ rights, and the promotion of organic farming. Choosing Saldac cocoa butter directly supports producer communities and a fairer, more sustainable economic model. The cocoa beans used come from plantations in regions renowned for cocoa quality, where climate, altitude and soil richness produce beans of exceptional aromatic quality.

Raw organic cocoa butter is a versatile ingredient for many culinary preparations, both raw and cooked: homemade raw chocolate (gently melt cocoa butter in a bain-marie, maximum 42°C to preserve nutrients, mix with raw cocoa powder and a natural sweetener); energy balls and bars (melted cocoa butter adds a smooth texture and natural chocolate flavour to dried fruit, seed and oat-based recipes); smoothies and hot drinks (a small piece adds creaminess and healthy fats); baking (as a substitute for regular butter in ganaches, truffles, chocolate mousses and cakes, giving a more complex flavour than industrial deodorised cocoa butter); and keto cooking, where its fat content and near-zero carbs make it ideal for fat bombs and keto desserts.

Cocoa butter has been used for centuries in cosmetics for its emollient, nourishing and protective properties. In its raw, organic form it retains all its active components (vitamin E, polyphenols, fatty acids), making it an exceptional natural care product for skin and hair: as a moisturising body balm (melted between the hands and applied to dry skin, ideal on elbows, knees and heels); as a natural lip balm (its near-body-temperature melting point makes it ideal, nourishing without a greasy film); as a hair treatment (melted and applied to dry, brittle or frizzy hair, left for 30 minutes under a warm towel before washing); and as a base for homemade cosmetics such as balms, creams, soaps and massage candles.

Store in a cool, dry place away from light and heat, ideally below 20°C. Well stored, it keeps for several months without losing its organoleptic and nutritional qualities; refrigeration is not necessary except during hot weather. Break pieces off with a sturdy knife or kitchen mallet, and melt in a gentle bain-marie rather than a microwave to control temperature precisely.

Food supplement. Not a substitute for a varied, balanced diet and a healthy lifestyle. Keep out of reach of children.

What is the difference between raw and classic cocoa butter?

Raw cocoa butter is cold-pressed below 42°C, preserving enzymes, vitamins, antioxidants and fatty acids in their natural state. Classic cocoa butter typically undergoes high-temperature thermal treatment plus refining and deodorising steps that alter its nutritional and aromatic profile.

Is raw organic cocoa butter suitable for vegan and keto diets?

Yes, Saldac’s raw organic cocoa butter is 100% plant-based and perfectly suited to vegan, vegetarian and ketogenic diets. Its richness in quality fats and total absence of carbohydrates make it a popular ingredient for keto fat bombs, keto truffles and other high-fat desserts.

Herba Barona is an independent specialist supplement shop in the heart of Paris — established in 2006. What you order is genuinely on our shelves: we ship from our own stock, with no dropshipping and no long waits.

Visit us at 10 rue Théophile Roussel, Paris 12 — or use Click & Collect and pick up your order in-store. We also deliver across France and Europe. Friendly, expert advice in English from our team.

Where is the shop?

Herba Barona is at 10 rue Théophile Roussel, 75012 Paris — a two-minute walk from Ledru-Rollin (line 8), close to Bastille. Open Tuesday to Saturday, 9:30 am–6:30 pm.

Can I order online or collect in store?

Yes. We ship across France and Europe under the same conditions as our French store, or choose Click & Collect to pick up your order for free at our Paris shop.