Food and Cosmetic use
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. As a completely raw product, these wafers do not have an overt chocolate aroma or flavor; they are ideal for those who prefer to use raw ingredients or who are sensitive to strong odors or flavors. For those who are interested in the 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.
How Are Cocoa Butter Wafers Made?
Our raw 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 below the standard raw temperature of 114 ℉, 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 to stay below the standard raw 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 38 ℉. The entire process remains well within raw specifications, and results in a creamy, buttery cacao wafer.
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.
No known precautions.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.