Cocoa Butter, a rich natural fat derived from the cacao beans found inside the pods of the cacao tree, is widely recognized as the ingredient that gives chocolate its substance, consistency, and melting quality. The Mayans' word for chocolate, "Xocolatl," obtained from the cacao tree, is also used to refer to this plant. These names include the Cacao Tree and the Chocolate Tree. When beans are found in their fruit pods and unprocessed, they are known as cacao or raw cacao. On the other hand, when beans are collected and processed, they are known as cocoa or chocolate. The cacao bean has been produced since ancient times to make cocoa butter in West Africa, where more than half of the world's commercial cocoa is grown, as well as in a few regions of Central and South America and the Caribbean. These regions are where the cacao beans are native. Long used as a moisturizer to repair and shield skin and hair from the damaging effects of the sun and wind, this silky emollient has a light scent and is soft to the touch. The common nomenclature for cocoa is Theobroma, which translates to "Food of the Gods." The Aztec word cacahuatl, which means "black nut," "cacao fruit," or "gods' food," is where the word "chocolate" originates. this silky emollient has a light scent and is soft to the touch. Theobroma cacao (cocoa) seed butter is a pale-yellow, edible fat extracted from cocoa beans, with a velvety texture, pleasant cocoa flavor, aroma, and emollient properties. It is a rich source of antioxidant polyphenols and contains a high proportion of saturated fats and monounsaturated oleic acid. Phytochemicals are organic plant substances that are abundant in cocoa butter. By preventing damage from the sun's harmful UV rays, these chemicals may increase blood flow and reduce skin aging. Scars, wrinkles, and other skin blemishes can all be gradually improved using cocoa butter.