| Weight | Standard Delivery for orders over £30 | Standard Delivery for orders under £30 | Express (Next working day when ordered before 12 noon) for orders over £100 | Express (Next working day when ordered before 12 noon) for orders under £100 |
|---|---|---|---|---|
| 0-149g | Free | £1.95 | Free | £5.95 |
| 150g-999g | Free | £2.95 | Free | £5.95 |
| 1000g-1999g | Free | £3.95 | Free | £5.95 |
| Over 2000g | Free | £5.95 | Free | £5.95 |
Full Description
Health Benefits
How to use
Suggested Use
Nutritional Information
Quality & Manufacture
Contraindications
Customer Reviews
Blogs
Recipes
Cacao Butter from Indigo Herbs is Certified Organic 100% pure natural Cacao. This nutrient rich Cacao butter can be used to make chocolate. Organic Cacao Butter taste delicious when melted down and mixed with natural sweetener, nuts, seeds and fruits.
At Indigo Herbs we are passionate about premium quality botanicals. Explore the tabs on this page to find out more about the health benefits, quality, manufacture and suggested use of this superfood. At Indigo Herbs we are committed to empowering optimum health and nutrition and assisting you to take responsibility for your own health and wellbeing, by having access to many of nature’s healing botanicals.
Also known as: Criolla cacao, Kakaw, Cocoa
Natural Chocolate is simple and easy to make.
The Chocolate ingredients must be handled carefully, the Cacao Butter must be melted over a bowl of boiling water. When the butter has liquefied, the dry ingredients can be stirred in.
Firstly add flavourings such as vanilla powder, then Cacao powder, then sweetener such as Agave Syrup.
The chocolate is still runny at this stage so must be poured into moulds before it sets. The moulds can be put in a freezer to set for 20 minutes, then the chocolate easily pops out of the mould. For full instruction go to our How to make Raw Chocolate Page.
Iron is needed for a number of highly complex processes that continuously take place in the body on a molecular level and that are indispensable to human life. Formation of haemoglobin is the chief function of this mineral – this is the primary protein found in red blood cells and represents about two thirds of the body’s iron. Haemoglobin binds to the oxygen molecules that you breathe in from the air and releases them into your tissues. The brain receives around 20% of the blood oxygen and a proper flow of blood to the brain can stimulate cognitive activity and help to create new neural pathways, it is especially important that children consume enough iron in their diet – iron deficiency in the first two years of a child’s life is associated with delayed cognitive and psychomotor development.
Ribonucleic reductase is an iron dependant enzyme that is required for DNA synthesis (cell division), thus iron is required for a number of functions including healing and immune function - red blood cells are necessary for providing oxygen to damaged tissues, organs and cells. Iron is also involved in food metabolism and is a cofactor and activator for some enzymes which play key roles in energy production and metabolism. If iron stores are low symptoms can include tiredness, fatigue and dizziness. Dietary iron has two forms, heme (animal based) and non-heme (plant based), important sources are; grass fed beef, oysters, spinach, lentils and beans.
Iron contributes to:
· normal cognitive function
· normal energy-yielding metabolism
· normal formation of red blood cells and haemoglobin
· normal oxygen transport in the body
· normal function of the immune system
· the reduction of tiredness and fatigue
· normal cognitive development of children
· Iron has a role in the process of cell division
Manufacture Process
Cacao Butter products are from a fair trade supplier in Peru, from the rich and fertile soils of South America. The Latin name Theobroma Cacao literally means food of the Gods. There is a great history of use of Cacao in South America and the beans were once valued so highly that they were used as currency.
The Cacao beans are harvested, and left to ferment in boxes for a few days, then they are laid on trays and sundried. Next the shells are removed and the nibs are retained, then the nibs are then milled until they turn into Cacao liquor. The mass is then pressed, so that the Cacao butter is excreted and a solid Cacao cake is left. The cake is then ground into powder, and the butter is retained.
Much like coffee, cacao acts as a stimulant, which at the least can negatively affect sleep and at worst may agitate kidneys.
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