Noun
cacao butter (usually uncountable, plural cacao butters)
Alternative form of cocoa butter
A few years thereafter, in 1828, he created a press to remove about half the natural fat ( cocoa butter or cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. Source: Internet
Known as "Dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, Joseph Fry learned to make chocolate moldable by adding back melted cacao butter. Source: Internet