Cacao butter is one of the most stable fats known, containing natural antioxidants which allow a long storage life of two to five years. Pure Cacao butter also has the wonderful property of nourishing skin and helping diminish burn marks. It also helps to make scars less visible over a period of time.
Cacao butter is an important component of chocolate. The first stage in processing cacao is to grind the cacao beans to form a uniform paste.
Cacao pods have a natural fat content of roughly 50%. This fat is then separated from the Cacao Paste to obtain pure cacao butter. The expert chocolatier will mix cacao paste and then add pure cacao butter to create different textures. The end result is an exquisite molded product that remains firm until dissolved in the mouth.
Deoderised cacao butter is a great option for tempered chocolate, or where a more mild taste is preferred.