Cocoa butter is a valuable vegetable fat extracted from cocoa beans (Theobroma cacao), serving as the primary raw material for the production of chocolate, chocolate candies, glazes, confectionery coatings, as well as cosmetic and pharmaceutical products. Available in two types: natural cocoa butter - with a characteristic chocolate aroma and taste, light yellow in color, melting point 32–35°C; deodorized cocoa butter - odorless and tasteless, white or cream in color, used when chocolate aroma is undesirable (white chocolate, confectionery coatings). Origin: Côte d'Ivoire, Ghana, Cameroon, Malaysia - the world's largest cocoa producers. Quality indicators: free fatty acids (FFA) up to 1.75%, iodine number 33–42, solidification temperature 23–28°C. Packaging: boxes 25 kg (molded blocks), pellets (coins) in bags 25 kg. Keywords: cocoa butter, cocoa butter, cacao butter, natural cocoa butter, deodorized cocoa butter, deodorized cocoa butter, chocolate production, confectionery raw materials, chocolate ingredient.