Organic Cacao Butter

General information

Botanical Name: Theobroma cacao (pronounce kah-kow) – cultivar Criollo
Certified Organic

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 roasting, yet our Artisan cacao beans remain unroasted – just sun-dried, keeping them low temperature processed from start to finish.

When you taste an unroasted cacao bean or any other of our low temperature processed 100% Arriba Criollo cacao products (nibs, paste, butter, and powder), you will notice a characteristic fermented aroma and flavor, assuring you the presence of optimal levels of heat-sensitive healthful nutrients.

The raw bean is then gently crushed and its thin skin removed so that only pieces or “nibs” remain. Cacao nibs are then slowly ground into a thick brown liquid called cacao paste (aka cacao mass or liquor) which is made up of cocoa butter (55-60%) and suspended fine cocoa particles. Raw cacao paste is subsequently pressed until it separates into cacao butter and a cacao “cake” which is then slowly ground to produce cacao powder.

The Criollo variety is considered worldwide to have the finest floral aroma and flavor profile of all cacao varieties. Some claim that “what the fine arabica bean is to coffee, the even finer and rarer criollo bean is to chocolate”

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

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!