Cacao Paste: A Chocolatier’s Dream Come True
Cacao beans contain very high amounts of healthy omega 6 fatty acids. The cacao butter is the solid fat that is totally separated from the bean: leaving cacao butter and cacao powder. The cacao powder is the fiber that remains when the fat is removed from the cacao bean. These two products combined together have historically been the foundation of making raw chocolate.
[sws_pullquote_left] Now, there is something new in the raw food world that makes making raw chocolate easier than ever! [/sws_pullquote_left]
Now, there is something new in the raw food world that makes making raw chocolate easier than ever! It is a much less “processed” raw food–as it does not go through as many steps when being made.
Cacao paste, is created when whole cacao beans are slowly ground into a creamy paste with all of the good healthy fats intact: the separation process has never occurred and is totally unnecessary, leaving one solid product that is essentially what we know of as raw “unsweetened chocolate.” Cacao paste simplifies the process of making raw chocolate because never again will you have to melt cacao butter and then add cacao powder to it. This is basically the raw foodists version of unsweetened chocolate. Our cacao paste is never heated above it’s melting temperature–so all of the pharmacological aspects of the plant including the enzymes are left intact for the maximum benefit to your health.