Nilicota cocoa butter - Import export

Cocoa butter is used in cosmetics and as a base oil in aromatherapy massages of the face and body. It hydrates and regenerates the skin, smoothes wrinkles, helps to erase scars and stretch marks. Cocoa butter massages tone the skin, activate the release of toxins, fluid retention, fat accumulation and are preferred in anti-cellulite therapies. Cocoa butter helps to achieve a natural, chocolate complexion without burning and dehydrating the skin. It leaves an invisible film on the skin, thus protecting it from the harmful effects of environmental factors.

Cocoa butter (Theobroma cacao) INCI: Theobroma cacao seed butter Cocoa butter is a light yellow fat that is extracted from cocoa beans and is used to make chocolate, as well as some cosmetic and pharmaceutical products. Cocoa butter has the taste and smell of cocoa. Cocoa butter contains natural antioxidants and is rich in vitamin E. Cocoa butter soothes and hydrates the skin, helps delay the signs of aging by stimulating collagen production, prevents stretch marks during pregnancy, improves skin elasticity. Cocoa butter has wonderful emollient properties and is a natural sun protection factor. 1. Moisturizes dry skin and hair. 2. Eliminates pigmentation. 3. Evens out the tone of the face. 4. Smoothes wrinkles. 5. Normalizes the sebaceous glands. 6. Against brittleness and breakage of hair The oil is widely used in cosmetology.

Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture

Most nut butters play their marketing around ‘made of 100% Peanuts’. The problem is that now, you have a liquid pistachio paste that is not spreadable. In fact, you could almost drink it with straw. A pure paste is important if you are making a pastry application. If you want to use it as a dip sauce for your vegetables it would be to liquide. We choose to put 78% peanuts and strengthen the texture with other healthy fats like pure cacao butter and MCT oil. To increase our collagen intake we enriched the peanut butter with a multi collagen including type I, II,III,IV,V en X collagen. Spreadable for or nutty breads – Dip sauce for your vegetables Sticks during an afternoon snack – An Apero sauce base for seed crackers – A cup of granola with peanuts and orange zests Sablé breton with peanuts – Peanut Ice cream – Baking applications like pound cakes – Topping recipe for Friand with peanuts

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture Ingredients macadamia nuts 74%, cacao butter, mct oil powder (coconut oil, acacia fibre), collagen complex. Produced in a facility that also uses gluten containing cereals, eggs, milk, peanut, walnuts and sesame seeds.

With MCT With Collagen complexe No Palm oil Unique ‘Crémeux’ texture Ingredients hazelnuts 75%, cacao butter, MCT oil powder (coconut oil, acacia fibre), collagen complex. Produced in a facility that also uses gluten containing cereals, eggs, milk, peanut, walnuts and sesame seeds.

With MCT With Multi Collagen No Palm oil Unique ‘Crémeux’ texture

Caramel Beurre Salé Chocolat Noisette Chocolat Intense Chocolate Pistache Hazelnut Butter Almond Butter Pistachio Butter Macadamia Butter Cashew Butter Peanut Butter Pecan Butter MCT oil Multi collagen No palm oil Unique ‘Cremeux’ texture

Natural organic cocoa butter.

In addition to cocoa butter, chocolate contains vegetable fats. Ingredients: dried cranberries 40% (cranberry, sugar, sunflower oil), chocolate 30% - cocoa mass min. 43% (sugar, cocoa mass, cocoa butter, vegetable fat - palm, shea, sal, mango kernel - in variable proportions, emulsifiers: lecithins (soy) and E476, aroma), sugar, reduced cocoa powder fat, glucose syrup, water, glazing agents (glazing agents: gum arabic, shellac, bulking agent: sucrose, glucose syrup, palm oil, acidity regulator: citric acid, preservative: sorbic acid, water, ethanol). The product may contain peanuts and other nuts. Gluten-free product.

Hand-made Chocolate. all types of chocolate. bespoke mainly. corporates and occasions. mor details on website.

The EFKO company produces lauric and non-lauric cocoa butter substitutes. ZMK lauric type - non-tempered substitutes for cocoa butter, intended for the production of hard and fragile confectionery glazes, candy bodies and hollow figures. "Ecolad" of non-lauric type - cocoa butter substitutes obtained by the "dry" fractionation method. They are intended for the production of a wide range of confectionery glazes: from hard to plastic.