Raw Cacao Butter

£3.50£8.50

Raw cacao butter is made by pressing raw cacao beans together whilst the machinery is cooled to stop the cacao overheating. The oil separates and falls into a tray below where it sets and is used as cacao butter. The remains are broken up and made into cacao powder.

Use to make raw chocolate, cakes and desserts etc.

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Description

This product is organically produced. Raw cacao butter is made by pressing raw cacao beans whilst the machinery is cooled to stop the cacao overheating. The oil separates and falls into a tray below where it sets and is used as cacao butter. The remains are broken up and made into cacao powder. . The butter can be used to make chocolate and cakes etc and is a great setting agent in raw cuisine.

What is criollo cacao?

There are actually three different types of cacao used in chocolate production today. Two hundred years ago criollo was the predominant cacao bean; it has become scarcer now as it is less resistant to disease so now the more robust Forastero dominates the world-wide market. The Trinitario is a hybrid between Criollo and Forastero, developed in Trinidad to survive the conditions there. and now used to produce most fine/flavour cocoa. More rare to find today, it was a aCriollo that was the original fine/flavour cacao. It has a distinctly reddish tinge and a complex taste, including hints of nuts, caramel and vanilla.

Country of origin: Ecuador

Nutrition information (per 10g)

Calories 90
Sodium 0 mg
Total Fat 10 g
Potassium 0 mg
Saturated 6 g
Total Carbs 0 g
Polyunsaturated 0 g
Dietary Fiber 0 g
Monounsaturated 0 g
Sugars 0 g
Trans 0 g
Protein 0 g
Cholesterol 0 mg