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Cocoa butter

200gr.
CERTIFICATIONS
Physis Laboratory Vegan Certification Physis Laboratory Bio Certification
Product SKU: 000112 Categories: ,
Cocoa butter has strong antioxidant action and a rich flavor and is considered a superfood. Some of its benefits: -This is the substance that chocolate owes its addictive power to. -Just as important as its use in cooking is its use in body care. -It offers intense hydration, protection and radiance to the skin. -It is ideal for stretch marks and scars due to its emollient and healing properties. -It has a strong anti-aging effect, providing elasticity and firmness to the skin ensuring its healthy appearance.

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  • Antioxidant.
  • Healing.
  • Anti-aging.
  • Moisturizing.
  • Ideal to use as cooking fat.
  • Emollient.
Cocoa butter is extracted from the beans of the Theobroma cacao plant via cold pressing.
Formulated with: 100% cocoa butter
Formulated WITHOUT: preservatives, chemical additives, artificial pigments, fragrance, genetically modified organisms (GMO)
Balance your diet by incorporating it into your cooking and pastry-making habits. Use it, instead of the common butter, as a base for your pastries. Take advantage of its rich flavor, texture and mild aroma to upgrade your eating habits. Use it as a beauty product to improve the appearance of scars and stretch marks by applying it topically. Use it to reduce dark circles and improve skin tone. Apply it onto damp or dry hair to improve elasticity and give them extra shine.
  • You do not have to take any precautions during its use.
  • Safe to use during pregnancy.
  • Store in a cool, dry place away from direct sunlight.
  • Do not use after the expiration date printed on the packaging.
Arlorio, M., et al. “Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2.” Food Research International 38.8-9 (2005): 1009-1014. Kim, Jiyoung, Ki Won Lee, and Hyong Joo Lee. “Cocoa (Theobroma cacao) seeds and phytochemicals in human health.” Nuts and seeds in health and disease prevention. 2011. 351-360. Bruni, Renato, et al. “Lipid composition of wild Ecuadorian Theobroma subincanum Mart. seeds and comparison with two varieties of Theobroma cacao L.” Journal of agricultural and food chemistry 48.3 (2000): 691-694.

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