Organic Cacao Butter – 500g (Certified Organic)

  • Certified Organic
  • This nutrient rich butter can be used to make chocolate.
  • Source of: Iron, Omega 3 and 6, Vitamins and Minerals.
  • Certified Organic by the Organic Food Federation. High quality resealable food pouch for maximum natural freshness. Suitable for Vegetarians and Vegans. Gluten Free.
  • Indigo Herbs products naturally empower optimum health and nutrition.

Indigo Herbs Organic Cacao Butter is 100% pure, unheated and untreated. This nutrient rich butter can be used to make chocolate.
Organic Cacao Butter tastes delicious when melted down and mixed with natural sweetener, nuts, seeds and fruits.

Health Benefits:
Source of: Iron, Omega 3 and 6, Vitamins and Minerals.

Raw Chocolate:
Raw Chocolate is simple and easy to make. Firstly for the chocolate to be “Raw”, then the Cacao ingredients must have been manufactured below
114 Fahrenheit to ensure that their phyto-nutrients have not been destroyed.

Chocolate ingredients must be handled carefully, the Cacao Butter must be melted over a bowl of boiling water.
When the butter has liquefied, the dry ingredients can be stirred in. Firstly add flavourings such as vanilla powder, then Cacao powder, then sweetener
such as Agave Syrup. The chocolate is still runny at this stage so must be poured into moulds before it sets. The moulds can be put in a freezer to set for
20 minutes, then the chocolate easily pops out of the mould. Full instructions with pictures can be found on our website.

Quality and Manufacture
Our Cacao products are from a fair trade supplier in Peru, from the rich and fertile soils of South America. There is a great history of use of Cacao in South
America and the beans were once valued so highly that they were used as currency. The Cacao beans are harvested, and left to ferment in boxes for a few
days, then they are laid on trays and sun dried. Next the shells are removed and the nibs are retained, then the nibs are then milled until they turn into Cacao
liquor. The mass is then pressed, so that the Cacao butter is excreted and a solid Cacao cake is left. Th cake is then ground into powder, and the butter is retained.

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