What does cacao butter come from?

The beginning of cacao butter processing is started from dried cacao beans. After cacao beans are fermented, dried, roasted (below 40 degree celsius), cracked and removed their husks (winnowing process), it is turned into cacao nibs. Then, cacao nibs are ground into cacao liquor (cacao mass). After getting finest cacao liquor, it is pressed to extract cacao butter and leave cacao solids which are ground into finest powder.It is therefore considered plant- based fat.

MarkRin’s Organic Cacao Butter

MarkRin employs a natural process to produce non-deodorized cacao butter, which means that the distinctive aroma and flavour of the cacao is preserved. It is suitable as an ingredient in chocolate bonbons, chocolate pralines, desserts, baking, cooking, and chocolate coating & compound industry. In bean-to-bar chocolate manufacturing, cacao butter is used to temper the chocolate or it can be mixed in with the chocolate to lower the viscosity.

Origin of organic cocoa beans: Thailand
Processing method: Natural process (below 40 degree celsius)
Free-form list
- Sugar free
- Soy free
- Dairy free
- Nut free
- Gluten free
Shelf life: 24 months
Store instruction: store in container in dry & cool place
Suitable as an ingredient in desserts, baking, and beverages
- desserts
- baking
- beverages (add in your hot coffee, tea or chocolate)
- add in craft bean-to-bar chocolate
- chocolate bonbon, pralines and truffles