Osnovna sirovina za proizvodnju čokolade je kakao maslac. Kakao maslac se dobiva iz kakao zrna, ploda biljke kakaovca. Kakao maslac je produkt niza mehaničkih i fizikalno-kemijskih postupaka obrade kakao zrna koji daju proizvod odličnih karakteristika koje čine kakao maslac pogodnim za izradu čokolade. Kakao maslac dobiva se prešanjem kakao zrna, specifičnog je mirisa i okusa. Koristi se za proizvodnju čokolade, u prehrambenoj industriji ali i kao sredstvo za njegu kože za izradu prirodne kozmetike. Čokolada je proizvod koji ima dugu tradiciju proizvodnje i konzumacije, nekada u obliku napitaka, dok danas uglavnom u obliku različitih pločica, prutića ili bombona. Kakao maslac je biljna mast žućkasto-bijele boje, koji je na temperaturi od 35 °C u tekućem stanju, a u sebi sadrži visoki udio vitamina i minerala. U radu je analizirana kvaliteta kakao maslaca.

The basic substance used in chocolate production is cacao butter. Cacao butter is extruded from the cacao beans of the cacao tree. Cacao butter is a product of many mechanical and physico-chemical procedures in processing that give the product excellent cacao butter-suitable chocolate making properties. Cacao butter is obtained by pressing cacao beans, with specific smells and flavor. It is used for the production of chocolate, in the food industry, but also as a skin care for the production of natural cosmetics. Chocolate is a product that has a long tradition of production and consumation, sometimes in the form of drink, until today mainly in the form of different tiles, drops or candies. Cacao butter is a vegetable fat yellowish white color which is at a temperature of 35 °C in liquid state and contains a high proportion of vitamins and minerals. In the work this paper analyzes th equality of cacao butter.