In warmer months or environments, the oil from our Coconut Chocolate Butter can separate into a white layer on top of the butter. This is a naturally occurring separation process since we do not use emulsifiers. It should not be confused with mould.
It is still perfectly safe to eat and just requires a bit of a stir. Mix the butter back through the chocolate and it will be good as new!
Please click on the 'Wholesale' tab on the top right corner of the website and fill out our wholesale application form or contact our customer service team who will be more than happy to talk you though the process.
Theobroma Cacao is the Latin name for the cacao tree. In Latin countries the word cacao is used where as in english speaking countries cocoa is used. We use the word Cacao because our cacao products are minimally processed and have not been through the intense processing that traditional cocoa products have.
This is known as ‘blooming’. The cacao butter becomes separated from the chocolate due to extreme changes in temperature. Although the chocolate is perfectly fine to eat, the texture may not be as intended.
In the past, our factory was certified Kosher by a company called It’s Kosher. We decided not to continue with their yearly certification for reasons of cost, practicality and time. Our practices and principles have not changed since then. We don't handle any meat or dairy products in our factory or warehouse, nor do our products come into contact with meat or dairy at any time.
Lauric acid constitutes about half of the content of coconut oil. Coconut oil is considered to be one of the most abundant sources of lauric acid, along with breast milk.
Inside the body, lauric acid turns into ‘monolaurin’, which has antiviral, antifungal, antimicrobial and antiprotozoal attributes. It damages the lipid membranes in funguses, bacteria and viruses present in the body and consequently destroys them.
Many people thus recommend monolaurin as an effective treatment against yeast and fungal infections like candida, athlete’s foot and ringworm, in addition to viruses like herpes, measles, flu, hepatitis C and even HIV.
To this end coconut oil experts recommend 10 to 20 grams of lauric acid per day - this is equal to three tablespoons of Coconut Oil.
Lauric acid has also been linked to raising cholesterol levels. However, it is important to note that while lauric acid does raise overall cholesterol levels, it increases the ‘good’ cholesterol (HDL) more than the ‘bad’ cholesterol (LDL).
Yes, our Coconut Butter/Oil is extra virgin. Organic coconut flesh is crushed, pressed and centrifuged in order to achieve extra virgin oil. You can read about the full process here - Loving Earth Blog.
Both varieties have their own distinct idiosyncrasies and identity. Different growers, climate conditions, soil structures and the variety of crops grown in the area give each a unique flavour.
The Peruvian cacao powder has a lower fat content (12%) and higher ORAC score than the Balinese cacao powder which has about 25% fat content. The reason Balinese cacao powder has a higher fat content is because the temperature has been controlled to less than 45ºC in the press, so not as much pressure can be used. With Peruvian cacao powder much more pressure is used, generating heat so the temperature can get up to 65ºC in the press, but due to the increased pressure there is less fat in the finished product and therefore more antioxidants.
Lauric acid makes up for 44 – 57% of Coconut Oil's fatty acid profile.
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