Cocoa Butter – A Nature’s Kiss
Cocoa beans are the seeds from Theobroma cacao L. plant, a member of the Sterculiaceae plant family. Cocoa beans are a high-antioxidant food, since they contains a significant amount of polyphenol and flavonoid antioxidants. These beans have been around for more than 3,000 years and were prized amongst the ancient populations such as the Mayan and Aztec civilizations.
To make cocoa butter, cocoa beans are first fermented and then roasted. Now, the cocoa “butter” is separated from the rest of the Cocoa beans, leaving behind solids that are used for other purposes like making cocoa powder which is used for chocolate.
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