Crafted in Spain – Precision and Purity Combined

Produced in Spain, Latamarko Cocoa Butter is extracted from carefully roasted and pressed cocoa beans.
The result is a naturally pure fat with a mild cream color, neutral aroma, and stable structure, ideal for both food and cosmetic applications.

Latamarko offers both deodorized and natural (undeodorized) variants to meet diverse industrial needs — ensuring flexibility, functionality, and flawless sensory performance.

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Technical Specifications – Latamarko Cocoa Butter (Spain)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Form	Solid blocks / chips / liquid (melted)
Color	Pale yellow to ivory
Odor	Mild, clean, neutral (deodorized)
Flavor	Light cocoa tone, smooth and creamy
Melting Point	33°C – 36°C
Fat Content	99.8% minimum
Free Fatty Acids (as oleic acid)	≤ 1.75%
Moisture & Volatiles	≤ 0.2%
Iodine Value	33 – 42
Peroxide Value	≤ 1 meq O₂/kg
Certifications	ISO, Halal, Kosher, EU Food Grade

Produced and tested in Spain under strict European regulations for quality, purity, and traceability.

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The Spanish Advantage – Consistency and Control

Latamarko’s production in Spain uses advanced mechanical pressing and filtration systems to extract cocoa butter while preserving natural antioxidants.
Every batch is:

• Physically refined and deodorized (if required)

• Filtered under vacuum for maximum purity

• Cooled and crystallized for stable texture and appearance

The result: a cocoa butter with exceptional smoothness, clean taste, and reliable performance across applications.

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Applications of Latamarko Cocoa Butter

1. Chocolate Manufacturing

Cocoa butter defines the melting behavior, gloss, and snap of chocolate.
Latamarko butter ensures:

• Perfect tempering with stable β-crystals

• Creamy mouthfeel and smooth melting at body temperature

• Uniform texture and shine in finished bars, pralines, and coatings

It blends seamlessly with cocoa liquor, sugar, and milk solids to produce chocolate that melts beautifully and delivers a luxurious eating experience.

2. Compound Coatings and Confectionery

In coatings and compounds, Latamarko butter adds softness, gloss, and structure.
It ensures consistent flow behavior and extends shelf life while enhancing flavor release in truffles, fillings, and candy coatings.

3. Bakery and Pastry

Used in fillings, glazes, and decorative coatings, cocoa butter improves aroma, texture, and spreadability.
It adds a refined chocolate flavor without excess oiliness or off-notes.

4. Ice Cream and Dairy Desserts

Latamarko Cocoa Butter provides a rich mouthfeel and natural creaminess in frozen desserts, ice cream coatings, and chocolate ripples, remaining stable under varying temperatures.

5. Cosmetics and Personal Care

Its smooth texture, natural antioxidants, and skin-conditioning properties make Latamarko butter ideal for premium skincare formulations:

• Lip balms, lotions, body butters

• Soaps and bath products

• Hair care and massage oils

The butter melts at body temperature, delivering a silky, moisturizing effect while providing a subtle natural fragrance.

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Sensory Profile

Attribute	Description
Color	Pale yellow, glossy when melted
Aroma	Mild, pleasant, natural cocoa
Flavor	Smooth, creamy, neutral
Texture	Fine crystalline, homogenous
Mouthfeel	Velvety and rich
Melting Behavior	Uniform and clean, no waxiness

The sensory perfection of Latamarko Cocoa Butter elevates both flavor and texture in any recipe it touches.

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Performance Benefits

• Stable crystallization – excellent β-form crystal structure for chocolate tempering

• High oxidative stability – low peroxide values for extended shelf life

• Neutral flavor – suitable for blending with delicate ingredients

• Consistent viscosity – ideal for industrial use and large-scale production

• Natural antioxidants (tocopherols) – enhance product stability

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Comparative Advantage

Feature	Latamarko Cocoa Butter (Spain)	Standard Market Butter
Origin	Spain (EU Processing)	Mixed origins
Odor/Flavor	Clean, neutral	May contain residual odors
Melting Point	33–36°C	32–35°C
Crystallization	Highly stable β-form	Irregular
Purity Level	99.8%	97–98%
Color Uniformity	Ivory and clear	Variable
Shelf Life	24 months	12–18 months

Latamarko’s Spanish refinement ensures superior consistency, long-term stability, and sensory excellence.

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Quality and Food Safety

All production is conducted under:

• ISO 9001:2015 Quality System

• HACCP and GMP Standards

• EU Food Safety Regulation (852/2004)

• Halal and Kosher Certifications

Microbiological safety:

• Total plate count: < 5,000 CFU/g

• Yeast & Mold: < 50 CFU/g

• E. coli / Salmonella: Absent

Heavy metal levels fully comply with EU food legislation.

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Sustainability and Ethical Sourcing

Latamarko sources cocoa beans exclusively from sustainable and traceable origins that respect environmental balance and fair labor practices.
Production in Spain follows energy-efficient and low-waste systems, ensuring that each batch of cocoa butter reflects both purity and responsibility.

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Industrial and Packaging Options

Available formats:

• 20 kg / 25 kg blocks

• Chips or flakes for faster melting

• Liquid form in heated drums for continuous production

• Custom private-label packaging available

Each export shipment includes:

• Certificate of Origin (Spain)

• Certificate of Analysis (COA)

• Health Certificate

• Specification Sheet

All logistics and documentation comply with EU export and international standards.

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Storage Recommendations

To preserve freshness and prevent oxidation:

• Store in a cool, dry environment (15–20°C)

• Avoid direct sunlight and heat exposure

• Keep packaging sealed after each use

Shelf life: 24 months under recommended conditions.

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Recommended Usage Levels

Application	Dosage Recommendation
Chocolate	25–30% of total formulation
Compound Coatings	5–15%
Bakery Fillings / Glazes	3–6%
Ice Cream / Dairy	2–5%
Cosmetics	5–20% (depending on formulation)

Adjust based on desired texture, viscosity, and sensory profile.

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The Role of Cocoa Butter in Chocolate Perfection

The quality of cocoa butter determines a chocolate’s snap, gloss, and melt-in-mouth sensation.
Latamarko’s Spanish-made butter ensures:

• Stable tempering

• Smooth texture

• Elegant finish

Its consistency and purity help manufacturers produce chocolate that stands out for both visual beauty and taste experience.

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Environmental Responsibility and Innovation

Latamarko continuously invests in:

• Carbon-efficient refining equipment

• Waste reduction systems

• Traceable bean-to-butter supply chains

Every step — from sourcing to packaging — is guided by the principles of sustainability, quality, and integrity.

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A Legacy of Spanish Craftsmanship

Rooted in Spain’s long tradition of cocoa processing, Latamarko represents a blend of heritage and innovation.
Each block of cocoa butter reflects the dedication to purity, sensory precision, and performance reliability that professional chocolatiers expect.

From bean to butter, every process is guided by European expertise, ensuring that each drop contributes to excellence in taste, texture, and sustainability.

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Conclusion – The Pure Art of Cocoa Perfection

Latamarko Cocoa Butter (Origin: Spain) defines the standard of quality for modern chocolate manufacturing.
With its smooth melting behavior, natural purity, and stable structure, it enhances flavor, texture, and shelf life in every application — from fine chocolates to luxurious cosmetics.

For brands that value European craftsmanship, reliability, and sensory refinement, Latamarko offers the ultimate cocoa butter —
crafted in Spain, trusted worldwide.