Wilderness Family Naturals' Natural, Raw, Certified Organic Cacao
Butter is different from most standard Cacao Butters. It contains
no chemicals, no hexane and no solvents, is not manufactured with the use
of high heat, not refined or deodorized. Its companion product, raw
cacao powder, is also sold at Wilderness Family Naturals.
Cacao Butter, which many call cocoa
butter, is the main component of white chocolate and comes from
the cacao bean (The bean that is used to make all chocolate products).
Standard processing (not WFN processing) begins with
fermentation of the beans while they are still in their pod. After a few
days, these beans are then separated from the pod and roasted. Typically
significant heat is required for roasting. Once roasted, the cacao bean is
slightly crushed with a heavy roller, breaking both the shell and the bean
into smaller pieces. After this procedure it is easy to blow the
lightweight shell and chaff away. The chunks of the bean that remain are
called cacao nibs. If these beans are ground, they will become a product
called chocolate liquor. If this liquor is pressed, it
will become cocoa powder and cocoa butter. Usually the cocoa butter is then
refined so that all the fragrance and flavor of cocoa is removed (they say
this gives the cocoa butter a longer shelf-life), and generally the cocoa
powder is alkalized with sodium hydroxide. (They say this enhances the
flavor of the chocolate). I tend to disagree. I do not believe that either
process improves the product in taste or longevity.
Wilderness Family Naturals' Cocoa butter is different. The
freshly picked pods are not fermented! Instead, the fresh beans are
separated from the pod and air dried (at low temperatures). Next the beans
undergo the roller to break the outer membrane which is blown away. The
beans are then ground and pressed to remove the oil. Because the process
does not contain any fermentation or heat, the resulting raw cocoa butter
and raw cacao powder is not bitter and the mild chocolate flavor and aroma
will cause anyone to salivate.
This Raw Cacao Butter will come to you in a "poured" one
pound block. It has the most delicious chocolate flavor and aroma and is
absolutely wonderful in deserts as it gives them that "melt in your mouth"
sensation. That is because cacao butter melts at approximately 90 degrees F.
(35 degrees C)
To Use: Break off a chunk and gently melt. A temperature
around 90 degrees is all that is needed to liquefy. A double boiler can be
used to melt the cocoa butter and retain all the delicious chocolaty flavor
of the cocoa bean.
Storage: Store in a cool, dry place.
Our raw organic cacao butter has a high level of stability and a long
Suggested Uses: Natural Raw
Cacao Butter is an edible oil that possesses a delicate chocolate
aroma. Adding a piece of cacao butter will increase the richness of a
dessert, snack (especially cookies), ice cream or any chocolate creation.
Because it is natural and raw, this cacao butter will melt easily and
blends nicely into any type of recipe. Many people say to melt it in a
double boiler, others use their dehydrator. However, I have a corning ware
stove top. The dial on my burners go from 2 to 10. I just place the cocoa
butter chunks into a pan and place the burner setting on 2. About 10
minutes later it is all melted, but not overly hot. Maybe I am a lazy cook,
but I find this completely acceptable and the easiest way to melt the cacao
Botanical Name: Theobroma cacao
Origin: Domician Republic - Certified Organic