Cacao Beans (image) Penn State Share Print E-Mail Caption Cacao seeds after harvest. A mixture of lipids called cocoa butter makes up about half of each seed. The natural melting point of cocoa butter is close to human body temperature. This trait gives chocolate its melt-in-your-mouth texture and provides a creamy texture to lotions applied to the skin. Credit Mark Guiltinan, Penn State Usage Restrictions Non commercial use only Share Print E-Mail Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.