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|Suitable for heating
Cacao paste is made after the Cacao beans are separated from the fruit pulp and left to ferment for 5-6 days. After fermentation, the beans go through a drying process below 40oC. They are then husked and ground to produce Cacao Paste.
Cacao paste is naturally about 55% Cacao butter. It's an extremely smooth product - great for use in any chocolate recipe
Pronounced “cu-COW”, Cacao is the unprocessed form of the cacao bean. Cacao is extracted from the pure, cold-pressed beans of the cacao fruit.
Cacao is only considered “raw” if it has been processed in conditions under 47 degrees. Research shows that 60-90% of the antioxidant content of cacao is lost when it is treated and processed – i.e, turned into cocoa.