Sometimes called cacao butter or white chocolate. This is produced from cacao nibs melted and pressed at low temperatures. The result is cocoa powder and this cocoa butter.
Our cacao butter comes from Esmeraldas in Ecuador. Esmeraldas is located right in the middle of the equatorial line, in one of the most biodiverse countries on earth: Ecuador. The land is very fertile, allowing farmers to grow numerous kinds of plants, which in turn give back to the soil and influence the flavor of our cacao with an environmentally sustainable approach. Grown within shaded and wild plantations, our cacao absorbs unique profiles, making the bean so much more complex.
For generations, the small farmers of Esmeraldas, have been in love with cacao. The social enterprise formed is composed of over 800 small farmers all over Esmeraldas, covering over 1000 hectares of land of cacao. By avoiding pesticides and other chemicals, they help preserve the health of our land, their families and of you, the consumer.
Our Cacao butter is a quality aromatic genetically " pure" bean grown on small farms or farms or farmers usually grouped in cooperatives who choose to plant less productive but more valuable varieties of cacao. It represents 1% of world production and therefore the price farmers receive is higher.
This can be used as a great moisturizer. It can be used in your raw creations like living chocolate bars and other treats. You can eat it plain and just sit and savor the flavor as it slowly melts in your mouth and coats your tongue with bliss.
More on Cacao:
Cocoa and Chocolate in Human Health and Disease - PMC
Health benefits of cocoa - PubMed
The Health Effects of Chocolate and Cocoa: A Systematic Review - PMC
Cacao and Heart Health:
Cardiovascular Benefits of Dark Chocolate? - PubMed
Cocoa and Heart Health: A Historical Review of the Science - PMC
Chocolate, “Food of the Gods”: History, Science, and Human Health - PMC
Cacao's Sensorial Properties:
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties - PMC
Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics - PMC
Antioxidants:
Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate - PMC
Cacao and Neurology:
Impact of Coffee and Cacao Purine Metabolites on Neuroplasticity and Neurodegenerative Disease - PubMed
Biotechnology:
Cacao biotechnology: current status and future prospects - PubMed
Ingredients: Raw Organic Cacao Butter
Net Weight: 8 oz, 16oz, 2.5lb, 15kg
Origin: Ecuador
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