Our organic cocoa butter is a solid plant fat that is slowly pressed from the seeds of the cacao tree. With a creamy, rich texture it is an ideal ingredient for body care products and culinary preparation. Unlike our roasted cocoa butter wafers, these wafers do not have an overt chocolate aroma or flavor and are ideal for those who are sensitive to strong odors or flavors. For a rich chocolate aroma, please view our bulk roasted cocoa butter and roasted cocoa butter wafers.
Our line of cocoa butter wafers are not deodorized and are lightly odoriferous. They will scent your products in moderation. Suitable for food and cosmetic use and makes an exquisite ingredient in culinary preparations (especially chocolate). As an unrefined cosmetic butter it may contain natural sediments which will appear on the surface of the oil after the butter is melted. Straining the oil through muslin cloth is recommended, based on the product that is being formulated.
Due to temperature fluctuations, ‘fat blooms’ will occasionally appear on the surface of cocoa butter wafers. This happens when the fat solids separate and then re-cool, resulting in a spotted look. This is completely normal and not a cause for concern. Once re-melted, separated fats blend back into the butter and the product will still act the same when used in food or body care formulations.
How Are Cocoa Butter Wafers Made?
Our cocoa butter wafers are crafted by a cooperative high in the Cordillera Azul in Peru. Cacao is an important resource for countless communities throughout Peru, as it provides responsible socio-economic development opportunities through fair trade programs and cooperatives.
Cacao thrives in the tropical climate and can flower continuously. Remarkably, only a very small amount of flowers successfully produce fruit. This beautiful plant is pollinated by tiny flies known as midges. Once effectively pollinated, it can take up to 5 months for the cacao pod to grow and ripen.
To produce cocoa products, the large, ridged, and almond-shaped pods are harvested by hand, traditionally with machetes. The pods contain a sweet white pulp which encases the bean. This pulp is naturally removed during the fermentation process, which helps to develop the stunning array of flavors of high quality cacao and reduce the amount of tannins. This process typically takes approximately two weeks. After fermenting, the beans are carefully dried at approximately 123 ℉, and then milled into smaller pieces which are hand-sifted by women in the cooperative.
To create the cacao wafers, the sifted cacao pieces pressed extremely slowly with a controlled temperature temperature. The entire pressing process is so deliberate and controlled that the cacao butter slowly drips out into the container instead of pouring out. The butter is then set into its familiar round wafer shape and set out to cool and harden, at approximately 45-60 ℉.
Each wafer measures around 1/2” to 3/4" in diameter. There are approximately 190-200 wafers per pound.
Cocoa butter has a low melting point, and the wafers often melt in transit to higher temperature states during the summer. The butter can be melted down again and drops carefully poured onto wax paper or into a mini-muffin pan to get the wafer form back. This can be frozen for about 8-10 minutes for immediate use.
Extraction Method: Expeller-pressed
Refinement techniques: Unrefined
Intended Use: Food and cosmetic use
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
