Cacao Butter is what dreams are made of. It is what transforms
your velvety white chocolate, velvety.
Cacao butter is made by heating the cacao bean on a very low temperature
until the oils have separated from the bean.
These oils are then moulded and cooled leaving a creamy, rich, nutrient
laden cacao butter.
Both of these come from the same bean. The difference lies in the heating
temperature that is used to separate the bean from its oils. Because cacao is
heated at a much lower temperature than its friend, the cocoa, a higher
percentage of nutrients are retained.
Melt the cacao butter over a double boiler on a very low
heat. Once the butter has melted, take
off heat, add the rest of the ingredients and mix with a wooden spoon until
well combined. Place in moulds or smooth
over parchment paper on a baking dish and freeze until hardened. Once hardened, you can store in the
refrigerator and enjoy.
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