-
Wild Bali Sustainable Cacao
Bali Cacao is one of the last remaining under-commercialized, under-manipulated origins of cacao on earth. Historically, cacao found its way onto the verdant slopes of Bali via the Isle of Java. Java was the site of some of the very first planting of cacao outside of its native origin in southern Mexico and over the centuries cacao fruits, seeds and trees were traded or carried into Bali. In Bali, cacao found both the perfect ecosystem; diverse, shady, damp and cool, as well as the perfect guardian; the Balinese practice natural food forest agriculture and the cacao was allowed to thrive wild and free without breeding for production capacity or other traits. Typical cacao in Bali grows under a canopy of coconuts, mango, mangosteens and durian and grows alongside coffee, bananas and papaya with vines of vanilla climbing up the trunk…A truly beautiful natural system and a truly unique and powerful wild mix of cacao genetics.
Processing: Raw Cacao Butter is the pure golden oil of Theobroma Cacao. A truly sensual oil with a smooth texture and a subtle floral-citrus aroma. Unlike other “raw” butters on the market that come from large processors using high-friction screw grinders or high temperature industrial presses, this butter is produced with small 5 kilogram per batch manual presses of unique design. Slow-ground cacao bean paste is warmed in a dehydrator at 38º Celsius for 2 hours before being pressed to expel the oils.
Never touched by damaging heat, never contaminated by clarifying chemicals or solvents and never force filtered, this Authentically Raw Cacao Butter retains all the raw butter love and is an incredible source of Vitamin E … so rub it all over!
-
|
Comment