Obtained from high quality gourmet cocoa almonds from ancient cocoa trees, hidden in delicate organic terroirs of the Atlantic rainforest –planet’s largest biodiversity per square meter.
From full control over the tropical high quality beans up to manufacturing of speciality cocoa ingredients and chocolate products. Starting from the careful cultivation of trees on private land, adjusting the optimum soil condition for them, harvest and select the best fruits to ferment in an exquisite rustic and unique procedure.
Natural manufacturing steps guarantee that the traditional strong cocoa flavour is developed while the beans are dried by the hot sun, protected by high density clear film with ventilated air flow areas to enhance its composition naturally. This is a very different method to the artificial smoking processes usually practiced.
After roasting the dried cocoa beans in rotating ovens until they achieve a moisture of 1.5%, they are finely milled. The milling process is very sensitive because it has to free the cotyledons entirely from the skin and fibres to provide the ideal smooth mouth feel and only cocoa flavour.
From natural drying, the cocoa beans are cold pressed to remove fat, which is homogenised to stay as pure butter from cocoa in its purest state inspiring recipes with true cocoa from the real nature.
The cocoa trees originating this product are overwhelmingly careful cultivated in their own environment, this means that these are native and originally grown within the rainforest amongst other local agricultures mango, .coconut, banana, pineapples - this system is called Cabruca, protected by the shadow of the tallest rainforest trees
Good for chocolate confectionery. Can also be used in cakes and desserts, brownies, ganache, icing, cupcakes, muffins, biscuits, confectionery coatings, ice cream for a flavoured velvety mouthfeel.
Free from sugar, lactose, cholesterol and gluten
Suitable for special dietary requirements
Not genetically modified
Raw Kakaw Butter