Cocoa Butter (Theobroma cacao) is a pale yellow fat obtained from dried and naturally fermented cocoa beans. The beans grow on a small, spreading, evergreen tree which grows up to 8 m (26 feet) tall. Originally from the South and Central American rain forests, it is now cultivated principally in Ghana, Nigeria, and Côte d'Ivoire (Ivory Coast). Fifty to sixty percent of the cocoa bean consists of cocoa butter, which is used as a base for chocolate manufacture. The residue, after extraction of the butter, is used to make cocoa powder. In cosmetics, it is used as an ointment base, emollient, skin softener and protectant. It is moisturizing; it lays down a protective layer that holds moisture to the skin making it a good skin softener. It has a slight scent of chocolate.