Chocolate Truffle™ turns that physical behavior into the identity of the product. Cocoa butter forms the largest share of the formula, so the melt does not imitate chocolate; it begins with the same fat that gives chocolate its snap and surrender. Cocoa extract and chocolate flavor deepen the profile, while cupuaçu, shea, coconut and fluid plant oils turn the first dense scoop into a smooth milk-chocolate film across warm skin.
Chocolate Truffle™ borrows its behavior from the food that inspired it.
Cocoa butter softens near body temperature, so the same warmth that makes chocolate surrender is what turns the scoop into a film across skin.
Cocoa butter is the largest ingredient in the batch. The chocolate identity begins in the fat structure before cocoa extract or chocolate flavor enters.
Coconut oil, watermelon seed oil and MCT oil loosen the cocoa-rich base, giving the dense scoop a smoother exit once warmth reaches it.
Cocoa butter builds the base, cocoa extract deepens it, chocolate flavor makes the profile immediate, and vanilla rounds the finish into milk-chocolate cream.
The butters, oils, cocoa system and sweeteners were selected to live together in one anhydrous product, so there is no separate “edible” version hiding behind the body butter.
NAYGA™ · CHOCOLATE TRUFFLE™
Fifteen ingredients. Cocoa determines the structure first, then the aroma, flavor and truffle finish are built around it.
Theobroma Cacao Seed Butter
The largest ingredient in Chocolate Truffle™. Cocoa butter gives the formula the same temperature-responsive fat structure that makes chocolate solid at room temperature and quick to soften near body heat.
Theobroma Grandiflorum
A softer relative of cacao that keeps the cocoa-butter base from becoming brittle, helping the finished scoop behave more like truffle filling than a hard chocolate bar.
Butyrospermum Parkii
Shea gives the melt a longer tail. After the faster oils have spread, its heavier fatty-acid profile helps keep the conditioned feel present on skin.
Cocos Nucifera Oil
Coconut oil lowers the resistance of the solid butter phase. It helps Chocolate Truffle™ move from dense scoop to fluid melt with less rubbing.
Citrullus Lanatus
A fluid seed oil rich in linoleic acid. It gives movement to a formula dominated by heavier fats and helps the melt travel farther across skin.
Caprylic/Capric Triglyceride
MCT oil is the quickest-moving fat in the blend, reducing drag and helping the cocoa and flavor system disperse evenly through every scoop.
Avena Sativa
Oat-derived lipids widen the fatty-acid profile and add another conditioning route after the solid truffle-like structure has disappeared.
Euphorbia Cerifera Wax
A small structural addition that helps the butter keep a clean scoop in the jar without stealing the melt behavior from cocoa butter.
Helianthus Annuus Lecithin
Phospholipids help the solid fats, fluid oils and cocoa system behave as one continuous formula through the transition from jar to skin.
Cocoa-Derived · Oil-Soluble
Cocoa butter gives the product chocolate behavior. Cocoa extract gives it darker chocolate character, adding depth beyond the fat itself.
Food-Grade · Milk-Chocolate Profile
This is the immediate chocolate signal, built for the oil phase so aroma and edible flavor arrive from the same place the body butter melts.
Natural Mixed Tocopherols
Tocopherols help slow oxidation across a formula built almost entirely from fats and oils, protecting the chocolate-rich lipid system during storage.
Food-Grade · Oil-Soluble
Vanilla does not compete with cocoa here. It rounds the edges of the chocolate profile and helps the finish read as truffle cream rather than straight cocoa.
Food-Grade Confectionery Grade
A small amount supplies sweetness inside an anhydrous formula, giving the edible chocolate profile its confectionery cue without introducing water.
High-Purity Food-Grade Flavor Modifier
Used at only five grams in the full batch, thaumatin rounds the chocolate, vanilla and sweetness into a single truffle-like finish.
CHOCOLATE TRUFFLE™ · FROM JAR TO SKIN
Milk-chocolate brown in the jar. Softer between the fingers. Glossy at the melt. Nearly invisible once the warmth has finished its work.
It begins like truffle filling: dense, smooth and able to keep the shape left by the spatula.
The cocoa-rich structure gives way as the temperature rises. The scent becomes fuller at the same moment the scoop becomes softer.
The milk-chocolate scoop becomes a thin glossy film, the same solid-to-liquid transition that defines cocoa butter in chocolate.
The brown film disappears from sight. The conditioned feel and close cocoa trace remain after the visible butter is gone.
CHOCOLATE TRUFFLE™ · THE FINAL DETAILS
Reusable spatula included
Store in a cool, dry place away from direct sunlight and heat.
Keep the jar tightly closed and avoid introducing water into the product.
Cocoa butter, cupuaçu, shea and coconut oil respond noticeably to warmer temperatures.
If the butter softens or partially melts, move the closed jar to a cooler environment and allow it to firm naturally before use.
Temperature changes the state of the cocoa-rich butter. That behavior is part of the formula, not a defect in it.
