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*3rd photo: Top Left corner: Nativas, Top Right corner: Generic brand, Bottom left corner: The Raw Food World, Bottom Right corner: OjioHello everyone! If you are like me, you are trying to find the best Cacao butter for your buck. I decided to go out and buy a few different Cacao Butters and see if there was one that stood out or if they all tasted the same. (Un)Fortunately, I did notice a difference as far as quality / taste / texture / color and I will be reviewing my personal opinion on the following products: Nativas Cacao Butter, The Raw Food World, Raw Cocoa Butter (ASIN: B00BPXLTI8) and Ojio Cacao Butter - 100% Organic Arriba (as shown in the first picture).I also wanted to mention I know cacao butter eaten as-is isn't the greatest tasting. I wouldn't recommend that for any of the ones I am reviewing. However, trying a little bit plain does give you an idea of quality as far as what to expect from the cacao. It shouldn't taste horrible but it probably won't be something you'll want to munch on through-out the day (ha ha!) The reviews below are based on both eating it plain side-by-side and then making the same chocolate recipe only substituting the cacao butters out with each batch.1st place - Navitas Naturals Cacao Butter: What can I say--this Cacao butter has a beautiful texture to it. It is smooth to the touch and almost melts in your mouth. It comes in a square block, smells heavenly, and has a lovely light brown shade to it. I definitely could tell a difference in the chocolate I made with this cacao butter (and so could my parents). It melted quickly in my pan into a lovely golden puddle that mixed smoothly with my other ingredients. Only con I can think of is the price (it's a little more expensive than the rest). But seriously, since a calorie is a calorie, I think I'll spend the extra few bucks and enjoy my chocolate.2nd Place - Raw Organic Cacao Butter, 16oz, The Raw Food World: This is, by far, the one I would buy in a heartbeat if I was looking for a cheaper, but good quality cacao butter. The texture isn't as smooth as Nativas, but I personally think it has a unique, different flavor (almost fruity like). It also has a light brown shade to it, but not as brown as Navitas. Smells great and comes in chunks. Will be buying this again in the future :) Makes yummy, smooth chocolate.3rd Place - Raw Cocoa Butter (ASIN: B00BPXLTI8): Hmmmmmmm....Quality seemed to be lacking compared to the other two. Texture was not pleasant--almost gummed up in my mouth as I chewed on it (kind of freaky because you'd think it would dissolve more easily like the others). The butter itself seemed dry as it crumbled when broken. Wasn't really smooth and the color was a yellowish tint. It smelled lovely though. The taste didn't match up to the smell though :( It did a good job at giving me a smooth chocolate but the chocolate itself didn't seem as rich and flavorful compared to the two reviewed above. Will not be purchasing this again for cooking. Maybe this would be better for making personal care products (which I will be doing in the near future).4th Place - Ojio Cacao Butter - 100% Organic Arriba: What a letdown. I really was hoping for something better than what I got as I love their Raw Cacao Beans. Texture was also hard like the generic 3rd place cocoa butter. Didn't really have any smell. The color was also yellowish but not as yellow (more pale). The quality seemed to be lacking--I would have placed this in the 3rd place spot but the only reason it got bumped down here to the 4th place is because it didn't have any taste when eaten plain. It didn't gum up in my mouth though when I chewed on it. Maybe it was a bad batch but I don't think I'm going to try it again.Once again, these reviews are based my personal taste / experience when making chocolate and eating them. I realize that the brownish / yellowish tint for the cacao butter is probably based on the cacao bean itself that they harvested the butter from. With that being said, I will be trying my best to purchase cacao butter with a brownish tint over a yellowish tint if I venture out to purchase a different brand.Good luck with your cacao butter purchases! I know what it's like trying to find that perfect ingredient when cooking for yourself! I'll do my best to update this as I purchase other Cacao butter (I'm wanting to give Sunfood's a try) Also, feel free to leave a comment if you've tried any of the ones above or have any recommendations for cacao butter to use for chocolate as I am always eager to try something new :)

For the first time I used this cacao butter to make some chocolate bark and the result was perfect. I follow the paleo life style and having candies and desert is important to me. The butter was not grainy or too difficult to melt. I will be purchasing more soon.Here's the recipe for the chocolate bark from "Eat Drink Paleo" website:Ingredients About 1 cup cacao butter (about 220-250 grams of solid cacao butter, broken into chunks) 6-7 tablespoons raw cacao powder (or cocoa powder) 3-4 tablespoons honey or maple syrup, brown rice syrup is also fine ½ teaspoon Himalayan salt or sea salt 1 teaspoon vanilla extract/essence 1 tablespoon pumpkin seeds or sunflower seeds 1 tablespoons silvered or shaved almonds 1 tablespoon coconut flakes (optional) 1 tablespoon dried blueberries or cranberries, raisin are also ok You will also need a saucepan quarter filled with water, digital thermometer, a heat proof bowl that goes over the saucepan, a whisk, shallow baking tray and non-stick baking paper.Instructions1 - Bring a saucepan of water (about quarter full) to boil and then turn the heat down to simmering. Add the cacao butter to a heatproof bowl and place over the simmering water in the saucepan. Make sure no water gets in the cacao butter. Melt the butter, stirring with a whisk or a spatula, and when almost all of it is melted, stick the digital thermometer in to check the temperature. Make sure you don’t go over 48°C/118°F. If you get very close and the cacao butter is still melting, remove the bowl from the heat and let the butter melt further on the countertop. The temperature will start to drop and that's what we're after.2- Once the cacao butter is melted, add the cacao powder, vanilla and honey or your preferred sweetener and whisk together until all dissolved and well incorporated. The temperature will go down further once you add other ingredients. Keep it at about 32-35°C, warm it up if needed but NOT all the way up to 48°C. This will keep it smooth and silky, and decrease the chances of chocolate seize (when it turns into grainy paste).Finally, add the salt and whisk together until smooth. Line a tray with baking paper, making sure the sides are covered so no chocolate liquid is spilt over the edges. Pour the chocolate into the tray and let is spread into a thin bark layer.3- While still melted and hot, sprinkle evenly with pumpkin seeds, almonds, coconut flakes and dried blueberries or other nuts and dried fruit of your choice. You can even use fresh berries if you plan to eat the bark in the next couple of days.4- Place the tray in the fridge for at least 2 hours. The bark will solidify within 30 minutes but it’s a good idea to let it stand for a little longer. Keep in an airtight container in or out of the fridge, depending on how crunchy you like it. It will keep for quite a while.

Rich chocolate flavor. I made tempered dark chocolate from this cacao butter. Look at the picture. Yum!

I bought this product to use as a face cream. I was a little hesitant to buy this in the hot summer weather, but did so anyway. It has been 100 degrees this month of July so I really took my chances. When the product arrived, it was a bit soft, but not melted. I did put the bag in the freezer for a bit though. Later on when I was ready to make the cream, I opened up the package and the pieces were in medium size chunks which was perfect for me to just take out what I needed and start. The smell is divine by the way! I measured half a cup of the cacao butter and put in a glass bowl, then put the bowl on top of a small cooking pot which was filled with water. You can use a double boiler, but I don't have one. I put the heat on medium and stirred the cacao butter until melted. Once melted, I added 1/2 cup of coconut oil and stirred together. I then took it off the heat and let cool. Once cool I poured into a small glass container and put in the freezer until hard. I keep the jar at room temperature to use. It gets soft because I keep my house pretty warm, but the consistency is still fine to use. It is great for the skin and reduces wrinkles. Great product!

I absolutely love chocolate but I started a ketogenic diet and well, chocolate isn't necessarily a part of that diet. So my solution was to make my own chocolate because I couldn't find anything truly low carb. Enter Raw Organic Cacoa Butter. This stuff provided a beautiful base for my chocolate. It was creamy and held up very well. I use the double boiler method to melt the butter before adding other ingredients. Didn't burn and was easy to work with. I just pour it into the chocolate molds and throw it in the freezer. Easy, organic and delicious! Do yourself a favor and make your own chocolate with this.