Cacao Melts Buttons No Sugar Changing Habits Cer. Organic (500g)

$21.00





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  • 13 units in stock
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  • Best Before (not an expiry date): 24-Oct-2019
  • Produced by: Changing Habits
  • Country of origin: Peru
  • Certified organic (ACO)
  • Suitable for gluten free diets
  • Suitable for vegans and all types of vegetarians
  • GMO-free, BPA-free and not tested on animals
  • Product code: F04009
  • Short URL: http://obg.com.au/4009
  • Shipping Weight: 0.7kg (1.4lb)


Short-Dated Special Price $21.00 (31% off) Usually $29.80 RRP$30.65
 
100% PURE CACAO - THE WHOLE CACAO BEAN - CACAO BUTTER AND CACAO POWDER ALTOGETHER IN THE PURE BEAN.
 
NO SUGAR.
 
SOURCE OF MAGNESIUM .
 
NO ADDITIVES OR COLOURINGS.
 
Organic, natural pure chocolate – healthy and easy to cook with or just have as a guilt free snack!
 
Add to smoothies, hot milk, biscuit, cookies, muffins, baked goods, icing, ganache, drinks, chocolate covered fruit, cakes. The list is endless!
 
Our Cacao Melts contain many nutrients such as magnesium, iron, and zinc.
 
Changing Habits bestseller!
 
Cacao Melts - The cacao bean is gently roasted, crushed and tempered. The liquified cacao is then conveniently shaped into melts so that you can use them easily for many of your chocolate recipes.
 
Directions:
Changing Habits Cacao Melts can be used for all of your cooking recipes that call for cacao to be used. Some of the recipes we have used the Cacao Melts for include drinks, ganache, fruit covered in chocolate, cakes, chocolate chip cookies and icings and more!
 
Certified Organic Cacao Melts Buttons - No Sugar (500g) by Changing Habits

Ingredients: Certified organic 100% pure organic cacao. No additives, colouring, flavouring or soya lecithin.

Store: Sealed in a dry, dark cupboard away from direct sunlight.

Origin: Australia from imported ingredients.
Certification: ACO
 
 


 

 

Our story… why we source and supply pure, organic Cacao Melts:
Having long known that organic, natural chocolate can be good for you, Cyndi wanted to make her own good quality chocolate using real products free from oils, preservatives and additives. After researching, sourcing and testing, Cyndi had success with using pure cacao beans. Our cacao beans are gently roasted, crushed and tempered and the liquified cacao is then conveniently shaped into melts and brought to room temperature. Delicious!
 
History of Cacao:
Cacao, or Theobroma cacao, is the source of original, natural chocolate. It comes from seeds of the fruit of the cacao tree. Native to the tropical regions of Central and South America, the evergreen cacao tree grows small, white flowers throughout the year, which are pollinated by tiny flies. The fruit, called a cacao pod, then grows. It is an oval shape, and changes from a yellowish colour to more of an orange when ripe and weighs about a pound. Each pod contains a white fruit with around 40-50 seeds, usually called beans. The white flesh is eaten or made into juice in some countries. The beans are the main ingredient for chocolate and cocoa powder. The fat from the seeds is the source of cocoa butter.
 
Our Cacao Melts story:
From when Cyndi first started Changing Habits, she has been telling everyone that Chocolate can be good for you.  However, she found that most of the chocolate being made is tainted with hydrogenated vegetable oils, additives, preservatives, colours, flavour, powdered milk solids, soy, protein isolates, lecithin, and much more.  In fact some chocolates had no chocolate what so ever, it was all fake. She would eat these types of chocolate and feel sick.  So she stopped eating chocolate until she discovered good quality chocolate made with just a few ingredients.  Back then, these were not easy to find and when she did find them, they were very expensive. 
 
One day it dawned on her that she could make my own, but it wasn’t always easy to find good ingredients. If she could find the ingredients, they were expensive, especially cacao butter (this is expensive because it is actually made for the cosmetic industry as a primary product). Then one day she had this thought – could she make chocolate from the cacao bean or nibs? Cyndi went into the kitchen and tried but it didn’t work. 
 
To cut a long story short, she knew that the cacao butter was extracted from the cacao powder and she wanted to know whether she could have the chocolate before the process of extraction of these two products.  Her hunter husband went looking for and Cyndi has not stopped making chocolate since the day he bought it home from South America. 
 
Cyndi makes chilli lime chocolate, peppermint, lemon myrtle, coconut ruff, goji and coconut. To make these flavoured chocolates she gets her pure essential oils from Twenty8. You can also make, drinks, ganache, fruit covered in chocolate, cakes, chocolate chip cookies, icings, the list is endless.  You name it, the versatility of cacao bean not separated into the butter and the powder has far exceeded Cyndi’s expectations. All are delicious!!!
 
Changing Habits is very excited to offer our Cacao Melts… The cacao bean is gently roasted, crushed and tempered. The liquified cacao is then conveniently shaped into melts so that you can use them easily for many of your chocolate recipes.
 
 
More about Cacao:
Cacao beans are originally from Ecuador and means ‘Food of the Gods’. They are from a species of tree called Theobroma cacao. The English evolved the pronunciation to “cocoa,” which is used today. Cacao contains many nutrients such as magnesium, iron, and zinc. Most chocolate is made from cacao beans.
 
Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!
 
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means “cacao, the food of the gods.”
 
Cacao beans contain very little sugar and between 12% and 50% fat depending on variety and growth conditions. Worried about allergies? Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk, dairy products and chemicals mixed into the production of heat-treated processed chocolate bars.
 
Cacao is a natural source of magnesium which helps with energy metabolism, electrolyte balance, nerve and muscle function, reduction of tiredness and fatigue and mental function. Zinc helps our immune system to function, skin and wound healing, protecting the cells from free radicals, and maintaining normal vision. Cyndi has always said eating chocolate can be good for you!!