Cocoa butter

saturated 61% · monounsaturated 36% · polyunsaturated 3%

linoleic acid (omega 6) 2.8 g (per 100 g)

alpha-linolenic acid (omega 3) 0.1 g (per 100 g)

vitamin E 1.8 mg (per 100 g)

refined 190–200 °C

Cool and dark, two years and more.

Melts at 34 to 36 degrees, just below body temperature — which is why chocolate melts in the mouth and not in the hand. In skin care for very dry patches, because it leaves a firm film.