Pure Cacao Butter is a natural and raw cacao pressed butter without the deodorization process. It is entirely a plant ingredient certified vegan.
This is the best tasting edible cocoa butter on the market due to the special flavor grade cacao we use in pressing. It is raw and cold pressed. Santa Barbara Chocolate cocoa butter is a real cacao ingredient without chemical processing. As a result, the natural nuanced flavors of raw cocoa will be present. Mild flavors like jasmine and plum are present. If you want the real deal, this is it. Grown deep in the Amazonian headlands this cacao will help you reach a ceremonial level experience when added to coffee, used in cooking, confectionery and skin care.
Food Grade Cocoa Butter
Pressed from whole cocoa beans with a mild chocolate flavor and slight raw cacao aroma, this is all plant cacao ingredient suitable for eating straight up, cooking and special skin care.
Is Cacao Butter and Cocoa Butter the same thing?
Yes, it is the same single ingredient standard of identity and the terms are synonyms. Cacao Butter as a definition is more popularly used in Latin America while Cocoa Butter is the standard of identity used in the USA. Cocoa fat and Cocoa oil are common names also. The process of making the ingredient can vary as can the resulting raw material after pressing. Santa Barbara Chocolate tests for heavy metals and harmful chemicals for food safety. You will notice the difference in tasting and manufacturing quality. Cacao butter colloquially refers to the minimal handling of the raw ingredient, but from a technical terminology regulated by the FDA there is no a difference in this ingredient listing. In fact, the term used by regulatory agencies is simply cocoa butter.
What is Cocoa Butter?
Pure cocoa butter is made from cocoa beans. It is 100% cocoa solids, vegan friendly and a great tasting edible ingredient you can use in chocolate making and cooking.
Wholesale Cacao Butter Ingredients
Cacao Butter is filtered for safety, fresh pressed and tempered.
Vegan Cacao butter is one of the most versatile of all chocolate ingredients.
Cacao butter can be used in place of coconut oil or butter in all recipes. Try adding to coffee (more enjoyable than ghee coffee because it thickens without too much flavor).
Cacao Butter Specifications
|Physical & Chemical Characteristics
|Free fatty acid content||≤ 1.75%|
|Melting point||86.0 - 93.2°F|
|Caliber or size||1 - 3 g per piece|
|Saponification value||188 - 200|
|Total plate count (CC)||≤ 1,000 cfu/g
|Total coliforms||< 10 cfu/g
|Staphylococcus aureus||< 10 cfu/g|
|Recommended Storing Conditions|
|64.4 - 68°F; relative humidity ≤ 65%, in odor free atmosphere.|
|Best used within 21 months.|
|Nutritional Information on Average for 3.53 oz (100 g)|
|Total fat||99.89 g||Saturated fat||63.07 g|
|Trans fat||0 g|
|Total carbohydrate||0 g||Dietary fiber||0 g|
|Acúcar||< 1 g|
*Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties.