Natural Cocoa Butter

Place

Our Cocoa Butter comes from cacao grown in Kerala and Karnataka, where cocoa has become an important companion crop within coconut and arecanut plantations. It is the naturally occurring fat found inside the cacao bean and an essential part of what gives chocolate its characteristic smoothness and melt.

Season

Cocoa butter is an all-season professional and home-kitchen ingredient. It can move from chocolate-making and festive baking in cooler months to cakes, pastries, confectionery and specialist recipes throughout the year.

Make

After cacao beans are fermented, dried and roasted, they are processed into cacao mass. Pressing separates the naturally occurring cocoa butter from the cocoa solids, producing the pale cacao fat that plays a fundamental role in chocolate, couverture and confectionery.

Tradition

Cocoa butter belongs to the craft and science of cacao processing rather than to a particular Indian culinary tradition. What makes ours part of the Heritage story is its origin in Indian-grown cacao from Kerala and Karnataka and the crop’s growing place within South India’s farm economy.

Modern Use

Use food-grade Cocoa Butter for chocolate-making, tempering and couverture, as well as selected applications in cakes, pastries, ganache, fillings, pralines, truffles and other confectionery where the formulation requires cocoa butter. We also accept bulk orders for bakeries, pastry kitchens, chocolatiers, confectioners, cafés and professional chocolate makers, subject to availability and order requirements.

Source:ICAR-Central Plantation Crops Research Institute — Indian cocoa cultivation and bean-fat characteristics; FSSAI cocoa and chocolate standards covering cocoa butter and cocoa-derived products. Final professional-use specifications should correspond to the finished product’s food-grade technical specifications. https://cpcri.gov.in/page/article/Cocoa_Varieties