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Untitled Document
Ah yes, a rich, creamy, and healthy cacao butter! This cacao butter is raw and organic. It is derived by pressing the sun-dried beans at low temperatures, delivering the health benefits of the cacao butter without the toxins created from roasting beans.
Source and Processing
This Cacao is the native-born heirloom Ecuadorian species named Arriba Nacional-Fino de Aroma. This variety of Cacao is considered worldwide to have the finest floral aroma and flavor profile, as well as, the highest amount of bioavailable nutrients and minerals. Like so many other natural foods, most cacao beans are hybridized by many growers to increase yield and particular characteristics. At Raw Fusion, we believe that hybridization greatly compromises quality, so we are proud to bring you only Arriba Nacional-Fino de Aroma heirloom variety.
Our farmers and Co-ops in Ecuador employ meticulous organic farming methods, advanced sustainable technology, and the practical knowledge of Old and New World chocolatiers to present you with the finest cacao products. Organic chocolate quality starts with healthy soil and exclusive use of the Arriba Nacional variety, never the hybridized CCN51, which many other companies are selling as the “Arriba Nacional” variety. The CCN51 hybrid may be a pretty bean, but beauty is only skin deep as it lacks the flavor and unique properties of the Arriba Nacional because of it's deep hybridization.
The farmers of this cacao powder nurture the trees, hand picking the cacao pods, and separating the beans for fermenting. After a carefully controlled fermentation process, the cacao beans are sun-dried and hand-peeled to retain their natural qualities. The beans are then pressed at very low temperatures to separate the butter.
Unfortunately, many companies have been known to dry their beans in ovens in order to reduce their costs. After this detrimental process, you end up with beans that incur a disappointing "acrid flavor" that most consumers confuse with a “fermented” type flavor.
Also, many conventionally made cacao butters are essentially a by-product of making cacao powders. Often the beans are superheated to extract the fat out of the liqueur for cacao butter and the remainder is made into a powder. Ouch, that really hurts the nutrients.
Benefits
Cacao butter is one of the most stable, highly concentrated natural fats known, and melts at body temperature so that it is readily absorbed into the skin. Cacao butter is recommended for treatment of skin conditions such as eczema and dermatitis. When cacao butter is applied topically, it creates a barrier between sensitive skin and the environment and also helps retain moisture. In addition, cacao butter contains cacao mass polyphenol (CMP), a substance that inhibits the production of the immunoglobulin (IGE). IGE is known to aggravate symptoms of both dermatitis and asthma.
Pregnant women have long used to cacao butter formulations to prevent and treat stretch marks, but this pleasant-smelling substance is added to countless other topical preparations as well. Lotions and oils containing cacao butter are often used in aromatherapy massages to promote feelings of relaxation and well-being. Recent research indicates that massaging the skin with cacao butter may help relieve stress, boost the immune system, and even prevent cancer.
Because this cacao butter is made using low-temperature processes, many of the nutrients in cacao beans remain in the butter. Some of those nutrients include the antioxidant polyphenols (up to 4 times higher than when derived from roasted beans), oligomeric procynanidins and other flavonoids that help boost the immune system and offer significant protection against "bad" cholesterol and heart disease. Cacao butter also contains small amounts of theobromine a weak but effective stimulant and includes substances that are chemically and pharmacologically related to the brain lipids called anandamide. The word anandamide is derived from ananda, Sanskrit for 'bliss'. These N-acylethanolamines in cacao target the “happy” centers of the brain and either directly (by activating brain receptors) or indirectly (by increasing brain lipid levels), inducing a pleasant state of mind. Cacao butter also contains Phenyl Ethylamine (PEA), a chemical known to inspire happiness, clear mindedness, focus, and wakefulness.
Suggested Uses
- Add to smoothies and chocolate nut milks.
- Make delicious desserts and treats (e.g. brownies, chocolate cookies, etc.)
- Make your own wonderful chocolate treats.
- Use as a lotion for the skin.
Recipe
Cacao Truffles
Ingredients
- ½ cup cacao butter, melted at 115°F
- 1 cup cacao powder
- ½ cup agave nectar
- 1 pinch or finely ground sea salt
- ½ cup of soaked and dehydrated cashews
Preparation
- Melt cacao butter
- Blend ingredients until smooth
- Chill in freezer
- Form balls with hands and coat in cacao powder or raw shredded coconut
Disclaimer: This statement has not been evaluated by the FDA and is not intended to be a substitute for professional medical advice, nor is this information meant to diagnose, treat, cure, or prevent any disease.
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