Cacao Butter Not Raw from Peru
Raw Cacao Butter from Ecuador
(Organic - Soil Association Certified)
|Cacao Butter - Organic||1 Kilo||£16.75|
|Raw Cacao Butter - Organic||1 Kilo||£20.75|
Country of Origin: Peru / Ecuador - Soil Association Certified
Organic Cacao Butter has a rich, delicate chocolate aroma. This completely distinguishes it from the smoky, burnt aroma of standard cacao butter. Just a small amount adds a delicious chocolate flavour to smoothies, ice creams and many other recipes.
Cacao Butter - Peru (NON RAW)
Our Organic Cacao Butter is gently warmed to 100-120 degrees F whereas standard methods of processing cacao butter generate heat in excess of 300 and often 400 degrees F!!
The unfiltered, nutrient rich Cacao Butter results in greater levels of nutrition, antioxidants and ORAC values. This means you never have to trade health benefits for great taste.
Cacao Butter - Ecuador (100% RAW)
Beans are Arriba Nacional – this is the variety of cacao, which we understand is native to Ecuador, so the trees/beans are called Arriba. Our supplier assures us his products are one of the few available using only pure Arriba strains, which haven’t been diluted through cross-breeding etc. So these beans are the real deal Arriba Nacional.
As far as processing goes:
The beans are fermented then sundried naturally. Temperature tests are run during these phases and we have been assured “the temperature of the cacao bean inside its skin never heats up over the proverbial raw standard of 118f.” The beans are then stone milled into nibs, then milled further to make paste, which is cold pressed into butter and powder.
Again our supplier confirms that: “While monitoring the nibs stone milled into the micro fine paste and then the paste pressed into oil (butter) and cake (powder); the actual material being processed never surpasses the proverbial raw standard of 118f.”
We have no issues guaranteeing that the product is raw by the “raw foodist’s standards”.
Suggested Uses of Cacao Butter:
Cacao butter is edible and possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this butter to your favourite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily and blends nicely into any type of recipe. Cacao Butter makes a great dessert when mixed with coconut oil, agave and cacao. Cacao Butter may be used as a skin moisturiser. It may be used as (or in conjunction with) a massage oil.
Amida's Raw Chocolate Recipe
120g Cacao Butter, grated
4 tbsp Maca Powder
6 tbsp Cocoa Powder (suit to taste)
2 tbsp Raw Agave Syrup / or Coconut Palm Sugar.
Stevia (liquid drops) for sweetening to taste
Whiz up some Raw Cacao Nibs – adds a crunchy texture
Soak Goji Berries – place a few in each mould.
Add Coconut Oil - this makes the Chocolate softer!
Boil a kettle full of water and pour into a saucepan that allows you to fit a glass bowl (pyrex type). Carefully place the glass bowl
inside the saucepan of boiling water, making sure its simmering rather than mad boiling.
Add the grated cacao butter and stir continuously until it has melted.
It is important not to overheat the Cacao Butter (not more the 60 degrees Celsius otherwise its no longer raw) dip your finger in,
should feel warm (not hot) about 38° is good.
Once Butter has melted to a clear yellow liquid, pull off the heat and slowly stir in the Maca and Cacao Powder (bit by bit). . . last
add Agave Syrup or Raw Coconut Palm Sugar.
Pour the chocolate mixture into small chocolate moulds and place in fridge to chill for at least 2 hours. Once hardened, these
chocolates will remain solid at normal room temperature, but you may prefer to keep them in the fridge anyway.