In this study, the measurements of density, solubility and volume expansion were carried out at 313 and 353 K and pressures of 5 to 25 MPa. The cocoa butter (CB) used in this work is manufactured by Gerkens Cacao. The experimental procedures were validated with the SC-CO2/butan-1-ol mixture, for which literature data are available. In a first time, we focused on the density measurements, using the vibrating tube principle and on the solubility measurements of the SC-CO2 in CB using a gravimetric procedure. We compared and discussed the results with literature data for instance with those of Venter et al [1]. who performed density and solubility measurements using two different methods (gravimetric and static analytic methods). Phase composition and density measurements were carried out with a good reproducibility and repeatability. Moreover, the experimental density values were correlated with Tait and modified Tait equations and a model specially developed in this study. These models permitted to fit the experimental densities of pure CB and SC-CO2/saturated CB mixture in a wide range of pressures and temperatures