Raw Balinese Cacao Butter

A Balinese cacao producer recently announced a new process that allows cacao powder and cacao butter to be processed at an all time low temperature of 113 degrees (F). We're excited to add this new lower temperature cacao butter to our store.

Until now, the raw community had standardized on processing temperatures of 120 degrees (F) due to flavor and food safety concerns - dramatically lower than the typical 200+ degrees that most of the world's cacao is processed at.

Balinese cacao butter is darker because it contains a bit more of the cacao powder and paste.

If you're looking for cacao butter in its least processed state, this is the product for you. You may also want to try our Raw Cacao Butter for South America. Both are amazing!