Cocoa butter is a valuable vegetable fat extracted from cocoa beans (Theobroma cacao), which serves as the main raw material for the production of chocolate, chocolate candies, glazes, confectionery coatings, as well as cosmetic and pharmaceutical products. It is available in two varieties: natural cocoa butter, which has a characteristic chocolate aroma and flavor, is light yellow in color, with a melting point of 32–35°C; and deodorized cocoa butter, which lacks odor and flavor, is white or creamy in color, and is used when a chocolate aroma is undesirable (white chocolate, confectionery coatings). Origin: Côte d'Ivoire, Ghana, Cameroon, Malaysia are the world's largest cocoa producers. Quality indicators: free fatty acids (FFA) up to 1.75%, iodine value 33–42, solidification temperature 23–28°C. Packaging: boxes of 25 kg (molded blocks), callets (coins) in 25 kg bags. Keywords: cocoa butter, cacao butter, natural cocoa butter, deodorized cocoa butter, chocolate production, confectionery raw material, chocolate ingredient.