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BEWIT Cocoa butter, 200 G
COCOA BUTTER
100% natural cocoa butter without sugar and salt. Can be used to make homemade chocolates, cakes, desserts and cookies. It is also used in savoury cuisine, as it is suitable for frying.
In stock
5,9 £
5,6 £ without VAT (5%)
Code: 4001000020000010
Selected reviews by the BEWIT team
„Dnes som si vyrobila svoj prvý domáci telový krém a cítim sa skvelo. Úplne prírodný. Použila som kakaové maslo, mandľový olej, kokosový olej a EO levanduľa. Vonia krásne....najviac cítim to kakaové maslo. :-) Krém som už aj otestovala a pokožka je po ňom úplne krásne jemná.... a moje nadšenie pre Bewit rastie raketovou rýchlosťou. “
Ľubomíra Franeková
100% pure and natural
All ingredients contained in the product are 100% pure and natural and non-synthetic.
History
The history of cocoa beans dates back to the Mayans and Aztecs, who used them to enrich various dishes and delicacies. The hot drink ‚chocolat‘ was particularly popular and was prepared for festive occasions. The high content of phytochemicals and other substances beneficial to the body makes it clear why cocoa beans were considered the food of the gods. Cocoa beans themselves were so valuable that they were even used as currency.
Origin and cultivation
The country of origin is Peru, which, thanks to its location, provides the cacao tree with ideal conditions for proper growth. Since the cacao tree is a tropical plant, it thrives only in areas with high temperatures and also high humidity, which can reach up to 80%. This evergreen tree is very sensitive to sunlight and wind, so it is grown under the shade of banana trees, coconut palms and other tropical trees, which are therefore called cocoa mothers. The seeds known as cocoa beans are used to produce cocoa butter. The seeds are mainly used by the plant for reproduction. The dispersed seeds then grow into new plants, which is one reason why the seeds are so rich in nutrients.
Production process
The raw material for cocoa butter is cocoa beans. The cocoa beans are shelled and crushed to produce what is known as cocoa mass. Pressing the cocoa mass produces cocoa butter of a light yellow colour. After solidification, the cocoa butter is in the form of chopped pieces – see photo on the package label → sales package.
Composition and properties
Cocoa butter is a vegetable fat characterised by its delicious taste and aroma. It is a natural source of vitamins, minerals and other beneficial substances for the body. The representation of the individual fatty acids in cocoa butter differs from other vegetable oils. Depending on the ratio of saturated to unsaturated fatty acids, cocoa butter is solid at room temperature and melts at temperatures above 28°C. It melts slowly in the mouth, making it an ideal fat for the production of high-quality chocolates.
Instructions for use
Cocoa butter can be used to make homemade chocolates, cakes, desserts and biscuits. It is also used in savoury cuisine as it is suitable for frying.
Finally
- Sugar-free
- No salt
- 100% natural product
- Suitable for vegans
- Non-GMO
Ingredients: 100% theobroma cocoa seed butter
Origin: Peru
Packaging: 200 g
Sources:
[1] L. DILLINGER, Teresa et al., 2000. A cultural history of the medicinal and ritual use of chocolate. The Journal of Nutrition. 130(8), 2057–2072.
[2] M. MUSTIGA, Guiliana et al., 2019. Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of Theobroma cacao L. Beans. Frontiers in Plant Science. 1159–1169.
[3] BAYEŚ-GARCÍA, Laura et al., 2019. Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans. Crystal Growth & Design. 19(7), 4127–4137.
[4] ŻYŻELEWICZ, Dorota et al., 2014. Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters. Food Research International. 63©, 390–399.
[5] ORACZ, Joanna, Ewa NEBESNY and Dorota ŻYŻELEWICZ, 2014. Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of different Theobroma cacao L. cultivars. European Journal of Lipid Science and Technology. 116(1), 1002–1014.
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