• Iron: Cacao butter is a source of Iron. Iron oxygenates the blood and reduces fatigue.
• Contains Omega-3 and 6 fatty acids, vitamins, minerals and phyto-nutrients.
• Cacao is an essential ingredient in making chocolate.
• Sugar free, and very low salt.
• It makes an excellent healthy treat for both children and adults.

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.

• Cacao Butter has a wonderful light heavenly aroma, and slightly bitter sweet chocolate taste, it can be used to make chocolate bars, by adding Cacao powder. It can be sweetened with a naturally sweet super-food such as coconut blossom nectar, fruit powders, dried fruit, dried berries, agave nectar, honey, or the herbal sugar free sweetener Stevia.
• Our Organic Cacao butter can also be used to make body rubs, massage bars and body butters. 
• Use as required. 

• Certified Organic by The Organic Food Federation. 
• Fairtrade
• Produced to GMP standards 
• Quality Assured by Indigo Herbs.
• Suitable for vegetarians and vegans 
• Gluten free 
• Re-sealable air tight, foil pouch
• 100% pure botanical ingredients, absolutely nothing added.

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.