Please note: Cacao Melts 500g is a temperature sensitive product. During the hotter periods of October to April, this product is prone to melting. Please order at your discretion. We do not recommend leaving this product outdoors for any periods of time.
Contains many nutrients such as magnesium, iron, zinc, copper and vitamin C
High in antioxidants, amino acids and minerals
No additives or colourings
Gluten free, suitable for vegans
Perfect for snacks
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 I first started Changing Habits, I have been telling everyone
that Chocolate can be good for you. However, I 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.
I would eat these types of chocolate and feel sick. So I stopped eating
chocolate until I discovered good quality chocolate made with just a
few ingredients. I have to tell you that these were not easy to find
and when I did find them, they were very expensive. One day it dawned on me
that I could make my own, but it wasn’t always easy to find good
ingredients. If I 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 I had this thought – could I make chocolate from the cacao
bean or nibs? I went into the kitchen and tried but it didn’t work. To
cut a long story short, I knew that the cacao butter was extracted from
the cacao powder and I wanted to know whether I could have the chocolate before
the process of extraction of these two products. My hunter husband went
looking for me and I have not stopped making chocolate since the day he
bought it home from South America. I make chilli lime chocolate,
peppermint, lemon myrtle, coconut ruff, gogi and coconut. To make these flavoured chocolates I get my pure essential oils from Twenty8. Click here to purchase these oils. I’ve also
been making, drinks, ganash, 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 my 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