Organic cocoa butter

The process of obtaining cocoa butter begins with the harvesting of mature cocoa beans. After harvesting, the cocoa beans are removed from the fruit and placed in a warm environment to ferment. The cocoa beans are then shelled.

The shelled cocoa beans are ground into a fine paste, and then hydraulically pressed to extract the cocoa butter. The process of pressing separates the butter from the solid part, resulting in the spreadable paste and the cake from which the cocoa powder is obtained.

History

The cacao tree, from which the cacao beans are harvested, is native to the tropical forests of Central and South America. The use of cocoa dates back thousands of years, with evidence of consumption found in ancient Mayan civilizations as far back as 1900 BC. These civilizations cultivated cacao trees and used the beans to make bitter drinks.

The best organic chocolate cannot be made without our cocoa butter.

Use organic cocoa butter in food products. The finest preparations benefit from the rich aroma of cocoa and the excellent taste. Pralines, nougat cream, frostings, and other desserts require high-quality organic cocoa butter. As a vegan alternative to animal butter, organic cocoa butter is suitable for delicious pastries and desserts.

Store organic cocoa butter in a cool, dark place away from direct sunlight and heat sources. Make sure the container is tightly closed after each use. This is crucial to prevent moisture and air from entering the container.

This information relates to general products. They are neither drugs nor remedies and should be consumed with caution. Our statements contain no promises of cure or efficacy. Please consult your doctor if you have a medical problem and/or condition.

Our products do not replace a balanced, varied diet or a healthy lifestyle. If not tolerated, discontinue use immediately and consult a physician if symptoms persist.