Ecuadorian Truly Raw Cacao Butter, 16oz – Pacari Chocolate
Ecuadorian Truly Raw Cacao Butter, 16oz – Pacari Chocolate
- Certified Organic
- Vegan and Raw
- No chemicals, no hexane, no solvents
- Packed with Nutrition
- 100% pure love. 100% pure sensual joy
Cacao Butter is what white chocolate is made of! Our raw, certified organic, chemical-free cacao butter is the pure oil of the cacao bean. Cacao Butter (Organic, Raw) 1lb Ingredients: Certified Organic Raw Cacao Butter (Vegan.) Contains no chemicals, no hexane and no solvents. Storage: Store in a cool, dry place. Our raw organic cacao butter has a high level of stability and a long shelf-life (over a year). Suggested Uses: Cacao butter is edible and possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this butter to your favorite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily and blends nicely into any type of recipe. Cacao Butter makes a great dessert when mixed with coconut oil, agave and cacao. Cacao Butter may be used as a skin moisturizer. It may be used as (or in conjunction with) a massage oil. What is Raw Cacao Butter? Our Cacao butter is created through a proprietary cold-pressed method. This process begins by cold-pressing the organic Cacao Nibs into a “cake” in such a way that the oil begins to separate from the protein and fiber. The temperature is never allowed to exceed (or even reach) 120 degrees Fahrenheit and is usually 104 degrees Fahrenheit (all other cacao butters are exposed to temperatures as high as 300 degrees Fahrenheit!) A high-accuracy thermometer is used throughout processing. Slowly, the pure, liquid cacao butter begins to sift off into a stainless steel valve that takes the cacao butter into a separate container where it is allowed to solidify in an attractive shape and packaged for shipment! Cacao butter melts at approximately 90 degrees Fahrenheit (35 degrees Celsius.)
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Categories: chocolate products Tags: 16oz, butter, Cacao, CHOCOLATE, Ecuadorian, Pacari, Truly
Chocolate As Sunblock
Chocolate-scented products may be a commonplace, but pure chocolate as sunblock? Yes, it sounds a bit odd. But no, it’s not applied topically!
Recent studies showed that chocolate consumption does not only satisfy your sweet tooth but it’s said to protect the skin from the harsh rays of the sun.
Contrary to the popular belief that chocolate does nothing but cause acne, it can actually be very beneficial to your skin. It’s like something you totally love while just waiting for the benefits bite after bite! It doesn’t happen right away though.
All of this is because of the antioxidants that chocolate contains which are known as Polyphenals that give skin the kind of care it deserves as it can reduce ongoing cellular damage. Scientists claim that this certain compound does not only improve the skin but it can also give protection against the harmful UV rays. Polyphenals are said to enhance blood flow close to the skin, making all this benefits possible.
Are you crazy about chocolates? Well, let me encourage that problem. Here are some other interesting tidbits that make chocolate standout in the skin care industry. First, because of the cocoa butter, chocolates are known to soften the skin. Also, due to the significant amounts of antioxidants it contains, it is said to prevent wrinkles. It is also a well-known moisturizer and can keep the skin well-hydrated. Recent studies have also found out that chocolates can be used in combating the effects of skin aging.
But even without all these astonishing skin benefits, chocolate has a very special place in our hearts. It’s just downright amazing to learn that looking good can be this heavenly!
Categories: chocolate articles Tags: antioxidants, research, Science, SKIN
Raw chocolate cocoa pod tasting : Organic Dark Chocolate
Are you a true blue chocoholic? Do you want to see another episode of pure chocolate that will drive you insane?
See our expert, Jason of Santa Barbara chocolate taste raw cocoa pods, cacao and of course the pure rainforest organic chocolate that you always wanted. The video will provide you all the things our expert has to say about the experience he had about it.
You will also enjoy history a brief history of how cocoa was discovered. The video will show you the physical appearance of what I’m talking about.
So enjoy this video of Raw chocolate cocoa pod tasting: Organic Dark Chocolate.
Making chocolate Frosting – what is the difference between using plain chocolate or Cocoa powder?
Question by : Making chocolate Frosting – what is the difference between using plain chocolate or Cocoa powder?
I want to make chocolate frosting for a cake but i have found several recipes either using cocoa powder OR plain chocolate. What is best and/ or what is the difference? Please help as I am hoping to impress!
thanks
Best answer:
Answer by Great Shogun Shien
It’s not a big difference, but plain chocolate is better because you will get a more natural taste from it, and it’s also easier to make with plain chocolate.
What do you think? Answer below!
Categories: chocolate questions Tags: Between, CHOCOLATE, cocoa, difference, frosting, making, plain, Powder, Using
A Guide To History of Chocolate
A Guide To History of Chocolate
Excerpt:
For hundred of years, chocolates have been an integral part of the history of countless countries. And through those years, chocolates had several uses in the society. They were used as a type of money the early people could use when trading, buying or selling. Aside from being a currency, chocolates were also popularly known as indulgent drinks exclusive and available only to royalty. Today, people from all over the world enjoy chocolates which are presented in various kinds of forms and continue to play an essential role in many cultures….
Download “A Guide To History of Chocolate” Now!
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Categories: chocolate products Tags: CHOCOLATE, Guide, History
The Best of American Beer and Food: Pairing & Cooking with Craft Beer
The Best of American Beer and Food: Pairing & Cooking with Craft Beer
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today’s wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today’s ales and lagers as flavor components.
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