Organic Cacao Butter
Food-grade organic cacao butter, pressed from rare Criollo cacao
Coracao Organic Cacao Butter is the same fine-cacao base we use to make our own chocolate bars, sold in raw pressed form so you can build the recipe yourself. Pure, single-ingredient, USDA Organic and Fair-Trade certified. The cacao variety is Criollo, which makes up less than 5% of the world's cacao supply and is prized for its delicate, fruit-forward flavor profile.
Why bakers, chocolatiers, and home cooks reach for cocoa butter
Most "cocoa butter" on grocery shelves is deodorized, which strips the natural chocolate aroma to make a neutral fat. That is fine for skincare. It is the wrong choice for chocolate. Our cacao butter is unrefined and raw, so when you melt it into ganache, white chocolate, magic shell, or a keto fat bomb, you taste actual cacao. If you have been disappointed by store-bought "cocoa butter wafers" that smell like nothing, this is the upgrade.
Ingredients, certifications, and format
- Single ingredient: Cacao Butter (Organic & †Fair Trade Certified™).
- Certifications: USDA Organic, Fair-Trade Certified, vegan, gluten-free, soy-free, non-GMO.
- Format: raw pressed wafers / chunks (not deodorized).
- Sizes: 1 lb retail bag ($24.99) or 5 lb bulk bag ($112.00).
- Origin: South American Criollo cacao, sourced through long-standing direct relationships.
How to use organic cacao butter for cooking and baking
- Homemade chocolate: melt with cacao paste + sweetener for bean-to-bar at home.
- Vegan white chocolate: cacao butter + coconut milk powder + maple sugar + vanilla.
- Magic shell topping: melted cacao butter + cocoa powder hardens on contact with cold ice cream.
- Keto fat bombs: a 1:1 carrier fat with cocoa for low-carb chocolate treats.
- Bulletproof-style coffee: swap MCT for a teaspoon of raw cacao butter for a fuller mouthfeel.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Food-grade organic cacao butter, pressed from rare Criollo cacao
Coracao Organic Cacao Butter is the same fine-cacao base we use to make our own chocolate bars, sold in raw pressed form so you can build the recipe yourself. Pure, single-ingredient, USDA Organic and Fair-Trade certified. The cacao variety is Criollo, which makes up less than 5% of the world's cacao supply and is prized for its delicate, fruit-forward flavor profile.
Why bakers, chocolatiers, and home cooks reach for cocoa butter
Most "cocoa butter" on grocery shelves is deodorized, which strips the natural chocolate aroma to make a neutral fat. That is fine for skincare. It is the wrong choice for chocolate. Our cacao butter is unrefined and raw, so when you melt it into ganache, white chocolate, magic shell, or a keto fat bomb, you taste actual cacao. If you have been disappointed by store-bought "cocoa butter wafers" that smell like nothing, this is the upgrade.
Ingredients, certifications, and format
- Single ingredient: Cacao Butter (Organic & †Fair Trade Certified™).
- Certifications: USDA Organic, Fair-Trade Certified, vegan, gluten-free, soy-free, non-GMO.
- Format: raw pressed wafers / chunks (not deodorized).
- Sizes: 1 lb retail bag ($24.99) or 5 lb bulk bag ($112.00).
- Origin: South American Criollo cacao, sourced through long-standing direct relationships.
How to use organic cacao butter for cooking and baking
- Homemade chocolate: melt with cacao paste + sweetener for bean-to-bar at home.
- Vegan white chocolate: cacao butter + coconut milk powder + maple sugar + vanilla.
- Magic shell topping: melted cacao butter + cocoa powder hardens on contact with cold ice cream.
- Keto fat bombs: a 1:1 carrier fat with cocoa for low-carb chocolate treats.
- Bulletproof-style coffee: swap MCT for a teaspoon of raw cacao butter for a fuller mouthfeel.
