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cacao butter

cacao butter

A small pile of cacao butter.
Cacao butter, also known as cocoa butter or Theobroma oil, is a pale-yellow vegetable oil that comes from cacao seeds. It has been used in chocolate manufacturing for hundreds of years and it’s still an important ingredient today!
Cacao butter is made by pressing cocoa liquor (ground cacao nibs) at high pressure, until the cacao butter is separated from the cocoa mass.
It is often used as an ingredient in chocolate, soaps, moisturisers and more.
It contains vitamins A, B, D & E along with minerals such as calcium, iron and magnesium. It is also loaded with antioxidants which help fight free radicals that cause cancer and other diseases.
This smooth, fragrant plant based oil is used by chocolate makers to hone the mouth feel and intensity of the chocolate they make. We use various amounts in most of our varieties of chocolate bar.
In particular, some added cacao butter helps give our Plant Based Mylk Chocolate bars a smooth truffly texture to help them melt in your mouth in the most seductive way.
Cacao butter has a very high resistance to heat and oxidation which makes it perfect for use in food products like dark chocolate or milk-based chocolate. It also adds a smooth texture and delicious flavour to the final product, making it even more appealing than before!
A little is also added to our range of chocolate bars sweetened with yacon syrup, so that, whilst these bars are all dark chocolate, they have a slightly lower intensity than some other 70% chocolate bars.