Ingredient

Fair Trade Organic Cocoa Butter (Theobroma Cacao)

Theobroma cacao

Why do we love to use cocoa butter? Because it’s a wonderful multi-tasking material! Not only does it moisturize the skin and hair, but it also helps with preservation and packaging.

What are the benefits for people and the planet?

Our organic, fair trade cocoa butter supports smallholder farmers and local communities.

What are the benefits of cocoa butter for your skin and hair?

As an emollient, it softens and moisturizes the skin.

Conditions the hair, improving shine and combability.

Contains oleic acid, a mono-unsaturated fatty acid that is highly compatible with our natural sebum and allows the butter to be more easily absorbed into the skin. 

What are the benefits of cocoa butter for Lush formulas?

The butter contains stearic acid, a skin-softening fatty acid that acts as an emulsifier. This means that it helps bind oil and water together, preventing products from separating. Combined with the solid nature of the butter, this emulsifying property creates tight emulsions that leave no room for microbes to move and grow, helping products to remain fresher for longer and thus lower or prevent the need for synthetic preservatives.

The fact that the butter is solid at room temperature but melts in the hands also benefits Lush products tremendously. Indeed, we are constantly trying to minimize our packaging and cocoa butter helps create a fair amount of solid, naked products. It can also be mixed with other butters to obtain different textures, such as shea, a tenderer butter that lightens cocoa’s hardness.

How is it made?

The cacao tree (Theobroma cacao) grows in warm, humid forests near the equator. It yields large dark red or yellow pods containing up to 50 seeds each, coated by soft, edible flesh. The seeds, also called cocoa beans, are covered to ferment and then dried. During this process, they lose their acidic taste and develop their familiar chocolate scent.

To obtain cocoa butter and powder, the prepared beans are cleaned, dried and roasted and then ground into a thick, oily paste called chocolate liquor. The liquor can be used for chocolate-making or subjected to high pressure to separate the cocoa powder from the butter. An additional step can be carried out to deodorize the butter and remove any trace of the chocolate smell. This often happens with cocoa butter used in cosmetics, to avoid it altering the other scents of a product.