- Smooth and velvety Cacao Paste Buttons
- Rich intense flavour
- High in minerals, antioxidants and phytonutrients
- Perfect for chocolate making
- Resealable airtight foil pouch
- 100% pure botanical ingredients, absolutely nothing added
Organic Cacao Paste Buttons from Indigo Herbs are 100% pure. These nutrient rich Cacao Paste Buttons can be used to make natural chocolate and in many other delicious dessert recipes. Organic Cacao Paste Buttons can be 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.
- Cacao has a wonderful light heavenly aroma, and slightly bitter sweet chocolate taste, it can be enjoyed in its pure intense form or it can be sweetened with a naturally sweet super-foods such as coconut blossom nectar, fruit powders, dried fruit, dried berries, agave nectar, honey, or the herbal sugar free sweetener stevia.
- All our Organic Cacao ingredients can be used to make raw smoothies, chocolate bars, chocolate cakes and desserts. Cacao Paste Buttons can be melted down and used to make chocolate, or it can be grated over foods to add that low sugar chocolate flavour.
Daily serving:
Use as required.
Much like coffee, pure cacao acts as a stimulant, which at the least can negatively affect sleep and at worst may agitate kidneys.
- Certified Organic by The Organic Food Federation
- Produced to GMP standards
- Quality Assured by Indigo Herbs. (link to Quality statement)
- Suitable for vegetarians and vegans
- Re-sealable air tight, foil pouch
- 100% pure botanical ingredients, absolutely nothing added
Manufacture Process
Indigo Herbs Organic Cacao Paste Buttons come from cacao beans grown in rich and fertile soil that adheres to the strictest of organic standards. 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 or Cacao paste. The paste is then moulded into Cacao Paste Buttons and tested for pollutants before being made ready for shipping.
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