ORGANIC CACAO, butter
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Botanical Name: Theobroma cacao (pronounce kah-kow)
Country of Origin: Ecuador
Production: After the ripe pod has been cut from the tree, it is opened, the rind discarded, and the pulp and seeds laid out for several days. During this time the pulp liquefies or “sweats” and fermentation starts, which softens the bitter taste and helps to unlock the full aroma of the cacao bean. This fermentation process is usually followed by gently roasting the beans to enhance the chocolate aroma. The beans are then crushed and their thin skins removed so that only pieces or “nibs” remain. Cacao nibs are then ground into a thick brown liquid called cacao paste (aka cacao mass or liquor) which is made up of cacao butter (55-60%) and suspended fine cacao particles. This cacao paste is subsequently pressed until it separates into cacao butter and a cacao “cake” which is then ground to produce cacao powder.
Qualities: Cacao butter (aka theobroma oil) is an edible, highly stable vegetable fat (about 60% saturated) that can be used in cooking as well as in skin products. It’s most common culinary application is in the creation of chocolate.
White Chocolate Truffles: melt 1cup cacao butter over the lowest heat possible. Add to a blender along with ¾cup cashew butter, 4-5Tbsp honey, 1tsp vanilla powder, and a pinch of salt. Blend on high until smooth. Place candy mold onto a cookie sheet and pour liquid white chocolate into candy molds. Transfer to the freezer and enjoy when hardened.
Since cacao butter melts at room temperature and is rich in antioxidants and vitamins it is also a natural moisturizer with very soothing and hydrating properties for the skin. In the cosmetic industry, cacao butter is used as a thickening agent and a common ingredient in lipsticks, soaps, and emollient creams imbuing them with a subtle cocoa scent (unless deodorized).
Body Butter Recipe: In a double boiler or glass bowl, combine all ingredients except for the essential oils (½cup cacao butter, ½cup shea butter, ½cup coconut oil, ¼cup vegetable glycerin). Bring to medium heat and stir constantly until all ingredients are melted. Remove from heat and let cool slightly. Add 10-30 drops of your favorite organic essential oils. Move to fridge and let cool. Use a hand mixer to whip for 10 minutes until fluffy. Return to fridge for 10-15 minutes to set. Store in a glass jar with a lid and use as you would regular lotion or body butter. Enjoy!
Storage: Best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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We are a micro-batch Bean-to-Bar Chocolate Business that uses Fine Cacao Beans, Avalon Dairy Milk, and OM Cacao Butter to create amazing Milk Chocolate. We tried a number of other Cacao Butters but found this one the best flavour outcome. Every batch is consistent. We will continue to use this going forward and look to win awards as we enter our chocolate into International Competitions.