Raw cacao butter is the pale, aromatic fat pressed from cacao beans (Theobroma cacao). It is naturally solid at room temperature but melts readily near body temperature, giving chocolate its characteristic smooth, melt-in-your-mouth texture. Cacao butter is composed primarily of stearic, oleic, and palmitic fatty acids, with small amounts of vitamin E, phytosterols, and other fat-soluble compounds. Unlike cacao powder, most of the bean's fiber, minerals, and polyphenols remain with the cocoa solids during pressing. Minimally processed cacao butter retains a delicate chocolate aroma and can be used in homemade chocolate, desserts, and other recipes.