It’s a small detail in the order of the a and o letters that often causes confusion! So what really is the difference between cacao butter and cocoa butter? Are they interchangeable, or does one offer something different?
Both cacao butter and cocoa butter come from the same place — the cacao bean, the seed of the cacao tree. Inside each bean are cacao nibs, which give chocolate its flavour, surrounded by a thin protective shell. When those nibs are pressed, their natural fat is released. That fat becomes the butter that forms the foundation of chocolate, and also skincare.
Because they share the same origin, cacao butter and cocoa butter look and behave very similarly. They are the same natural fat, but, the difference lies in processing:
→ cacao butter is the raw, minimally processed form, while
→ cocoa butter refers to butter made from roasted beans and is often further refined.
At a glance: cacao butter vs cocoa butter
This quick comparison highlights the key differences in processing, flavour and best use.
| Feature | Cacao butter | Cocoa butter |
|---|---|---|
| Source | Pressed from cacao beans | Pressed from cacao beans |
| Processing | Cold-pressed from unroasted (raw) beans | Made from roasted beans; often further refined |
| Aroma + flavour | Mild chocolate aroma | More neutral aroma and taste |
| Colour | Creamy white | Creamy white |
| Texture | Smooth, firm at room temp; melts close to body temperature | Smooth, firm at room temp; melts close to body temperature |
| Best for | Raw chocolate, white chocolate, skincare DIYs | Traditional chocolate, baking, ganache/frosting, skincare |
| Common naming | Often used to mean “raw/unrefined” cocoa butter | Often used as the umbrella term for both |
| What to know | The “cacao” label usually signals gentler processing; retains more of naturally occurring compounds like antioxidants | Refining can remove aroma; useful when you want neutral flavour |
What is cacao butter?
Cacao butter is the natural fat extracted from cacao beans and is often considered the more raw option. It’s made by cold-pressing unroasted cacao beans at low temperatures, which separates the oil from the solids without heat. The oil is then gently filtered and solidified into a pale, creamy butter with a soft, natural chocolate aroma.
Because it’s minimally processed, cacao butter retains more of the cacao bean’s naturally occurring compounds, including antioxidants. It’s commonly chosen for raw or low-temperature chocolate, where ingredient integrity matters and flavour is allowed to shine. The result is chocolate with natural richness and structure, without overpowering the cacao itself.
How people use cacao butter
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Raw chocolate bars, truffles and energy balls, where a smooth, melt-in-the-mouth texture is key
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Homemade chocolate recipes, including raw and lightly sweetened styles
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DIY skincare, where its nourishing, emollient qualities support dry skin and hair
If you enjoy experimenting in the kitchen, cacao butter works beautifully in simple homemade recipes — including our easy homemade vegan chocolate. where clean ingredients and a softer, more natural finish are part of the appeal.
What is cocoa butter?
Cocoa butter is also the natural fat from cacao beans, but it’s made from beans that have been roasted at high temperatures before pressing. This roasting step deepens flavour and changes the aroma, while also altering the colour of the beans. The roasted beans are then pressed to extract the oil.
After pressing, cocoa butter is often further refined — including bleaching and deodorising — to remove impurities and odours. The result is a clean, stable fat with a smooth melt and a more neutral taste and smell than cacao butter. This neutral profile makes cocoa butter especially useful when you want the texture benefits without adding extra chocolate aroma.
Because it’s more refined, cocoa butter is widely used in classic chocolate recipes where consistency, snap and shelf stability matter. It melts evenly, sets firmly, and allows other flavours — from cacao to spices or fillings — to take centre stage.
How people use cocoa butter
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Traditional chocolate bars and baking, where a clean snap and glossy finish are important
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Ganache, glazes and frostings, where smooth setting and structure matter
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Skincare and body care, thanks to its long shelf life and deeply moisturising, protective qualities
Cocoa butter is a versatile choice for both food and beauty, offering reliability and performance while still coming from the same humble cacao bean.
You can buy organic cocoa butter chunks at Biome.
Beyond chocolate: skin and body uses
Both cacao butter and cocoa butter are valued for their nourishing, moisture-locking properties. As natural emollients, they help protect the skin barrier and soften dry areas, which is why they’re commonly used in lip balms, body butters and creams.
Cacao butter is less processed and lightly aromatic, making it a popular choice for DIY skincare where a more natural feel and subtle chocolate scent are part of the appeal. Cocoa butter is more refined and neutral, with a longer shelf life and firmer set — well suited to creams, solid lotions and products that need extra stability.
Both can be applied directly to skin or hair, or blended with plant oils and essential oils for simple, nourishing skincare.
Because cocoa butter is more stable, it’s often preferred in solid balms and products designed for warmer climates.
Are cacao butter and cocoa butter the same thing?
Sometimes — and this is where it gets confusing.
Technically, cacao butter and cocoa butter come from the same source and are the same natural fat — but with an important distinction. The difference lies in processing: cacao butter is the raw, minimally processed form, while cocoa butter refers to butter made from roasted beans and often further refined.
In everyday use, many brands and recipes use “cocoa butter” as a catch-all term for both. What matters most is how you plan to use it. Raw or low-temperature recipes tend to suit cacao butter, while baking, confectionery and skincare usually favour cocoa butter for its stability and neutral profile.
If you substitute one for the other, most recipes will still work — but you may notice subtle differences in aroma, flavour neutrality and how “raw” the finished result feels.
Why it matters when choosing chocolate
Cocoa butter is what gives well-made chocolate its signature snap, natural sheen and clean melt. When other fats are used in its place, both texture and flavour tend to change — and it’s often a signal that cost, rather than quality, is driving the recipe.
Learning to recognise these substitutions can be helpful when reading ingredient lists. Terms like “vegetable fat” or “vegetable oil” are commonly used when cocoa butter has been partially replaced - often with palm oil. If you’d like help decoding those labels, our guide on how to choose palm oil free chocolate breaks down what to look for.
More broadly, understanding how chocolate ingredients are processed is one small part of choosing chocolate more thoughtfully — alongside sourcing, transparency and how cacao is grown and traded. If you’re curious to explore that side further, our thoughtful guide to vegan and ethical chocolate in Australia looks at the bigger picture behind the bars we choose.
Quick FAQs
Which is better: cacao butter or cocoa butter?
Neither is “better” — it depends on what you’re making. Choose cacao butter if you want a less processed option with a gentle chocolate aroma. Choose cocoa butter if you want something more neutral and classic for baking and traditional chocolate texture.
Can I use cacao butter instead of cocoa butter?
Usually, yes. The texture behaves very similarly. The main difference is aroma and how processed it is.
Can I use either on skin?
Yes — both are natural emollients that nourish and hydrate. They can be used directly or blended into simple DIY balms and body butters.
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