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0 Organic raw cacao butter (Nacional variety)
- Bienfait
- Nourrissant
- Forme
- Beurre
Raw cocoa butter (Nacional variety)
Non-deodorized
Certified organic
Fair trade supply chain
200g or 1kg pouch
€10.90
Tax included
Organic raw cocoa butter - Nacional variety
(available in 200g or 1kg bags)
The cocoa butter we offer is presented in solid form and it becomes a transparent and yellow liquid (resembling a golden-colored oil) when heated in a water bath.
Butter is Crafted in an artisanal manner by our French supplier in Drôme. He is cold brewed in order to preserve the reputed benefits of raw cacao. An artisanal butter is very rare since it is generally a product from the food industry. Our cocoa butter is made with a small press suited to the needs of artisans, which allows us not to add additives (potassium carbonate). Furthermore, this butter is non-deodorized, which makes it all the more an exceptionally high-quality butter.🤎 The beans used come from National variety cacao trees from the Ecuadorian forest of Esmeraldas. This area has been very scarcely cultivated with Trinitario cacao trees (hybrid species between the Nacional and Criollo varieties), so pure Nacional cacao is found there.
This is a cocoa highly appreciated for its floral and fruity scented aroma. Nacional cacao is not widely grown (it is estimated to account for 2% of global production), and it has floral notes of jasmine and orange blossom, which makes it particularly interesting. It also has a very distinctive taste known as the "arriba" flavor, which reveals subtle notes of wood, earth, ashes...
🤎 With an almost neutral taste and a very light and exquisite cocoa flavor, this raw cocoa butter melts at around 35°C. It can be used either in cooking (in various pastries, homemade chocolates, ice creams) or in cosmetics (for the preparation of creams for the skin, hair, or soaps).
🍫 Our raw cacao recipes to start off right:
No-bake brownie with raw cacao and barley grass
Energizing truffles with pollen and cocoa
Coconut yogurt - raw cocoa
3 ways to consume raw cacao
Benefits of raw cacao
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Dark chocolate (>70%) is known to be good for health and mood. What about raw cacao !It is a concentrate of energy and benefits for our body.
- Antioxidant power
Raw cacao contains 4 times more antioxidants than regular dark chocolate. This antioxidant power is 20 to 50 times greater than that of vitamin C and E!
Antioxidants help protect cells against oxidative stress, a mechanism now well identified in the process of cellular aging. Raw cocoa naturally fits, as part of a varied and balanced diet, among the most concentrated sources of antioxidants.
- Energizing Effect
Thanks to theobromine (a molecule only present in mate, guarana, and raw cocoa): it stimulates our central nervous system, releases adrenaline, and blocks fatigue receptors.
For this reason, raw cocoa is not recommended for young children.
- Euphoric properties
Cocoa beans contain a molecule (PEA) that the brain naturally produces during a moment of infatuation, for example. The remedy for temporary blues, and yes, it's a molecule linked to joy !
- Natural anti-stress
The Scientific studies prove it: dark chocolate is good for morale. Raw cocoa, which is much richer in magnesium, is even better. Magnesium helps regulate mood and has anti-stress properties.
Additionally, cocoa releases serotonin, a hormone responsible for well-being and happiness, which can make you feel relaxed ;)
The Cacao, superfood of happiness ?
Discover the benefits and virtues of raw cacao
How to consume cocoa powder ?
Cacao and weight loss
Boost your health naturally with raw cacao
Our supplier: SolAlter
SolAlter, a member of MINGA, an association for the development of a Fair Economy, was created to contribute to a change in trading practices. It is not just about paying more to producers in the south, but about building lasting relationships based on trust developed through communication and time.
Its creator and leader, Tomas Landazuri, explains in the following lines the reasons that led to the existence of SolAlter:
" Born in Ecuador and coming from the migration from the Andean countryside to the capital, I have always been confronted with the enormous social differences of a South American capital. These differences are often accepted as stemming from "fate."
Wishing to discover other ways of life, I spent a few years in Brazil, France, and then Belgium. Meetings, discussions, readings, and exchanges have shaped my perspective on "fatalism": the "disadvantaged" people are, for the most part, not in that situation by chance. Their situation results from a long history in which certain groups of people have conquered and maintained an abusive economic power. This reality is more pronounced in third-world countries, as is the case in Ecuador, where 40% of the population lives below the poverty line.
I succeeded in studying at a university in France. I obtained an engineering degree in food industries. My professional experience took place in various companies in Ecuador, France, and Belgium. I was a researcher in the laboratory of a Belgian group manufacturing ingredients for the food industry. For five years, I was immersed in this environment. I closely observed the tactics of large industrial companies to increase their profits: the race to lower production costs, at the risk of sacrificing product quality or even the long-term health of the consumer. This was always accompanied by well-calculated marketing tactics to "seduce the consumer." After this experience, I understood that when all of a company's efforts are directed towards profit, humans remain a tool of production. This is a source of political, economic, social, environmental, and even nutritional imbalance.
I therefore headed to the INBP (National Institute of Bakery) in France, where my position as a project manager allowed me to develop projects to defend the interests of artisan bakers. At that time, the creation of SolAlter was inevitable. I left this institution to fully dedicate myself to this project."
SolAlter also adheres to the SPP system (Small Producers' Symbol), which is a demanding guarantee of Fair Trade for Farmers. 100% of the cocoa purchased by SolAlter is guaranteed by the SPP.
Packaging: Resealable bag of 200g or 1kg
Sustainable, recycled, and certified "Plastic neutral by CSR" packaging
Keep away from moisture
| Average nutritional values | 100 g |
| Energy value Energy | 900 kcal 3700 kJ |
| Lipids including saturated fatty acids: | 100 g 59.7 g |
| Carbohydrates no sugars | 0 g (including 0 g of sugar) |
| Proteins | 0 g |
| Salt | 0 g |
Frequently Asked Questions About Organic Raw Cocoa Butter
What is the difference between cocoa butter and cocoa powder ?
Cocoa butter is the fat extracted from cocoa beans through simple pressing, while cocoa powder is what remains once this fat is removed. The butter is therefore rich in lipids (about 100 g of lipids per 100 g) and completely devoid of sugar. It provides the melting texture sought after in raw pastry, whereas the powder mainly contributes aroma and color.
How to use raw cocoa butter in cooking ?
It is melted in a bain-marie at a low temperature, around 35°C, to preserve its raw qualities as much as possible. Once liquid, it is incorporated into homemade chocolates, no-bake pastries, ice creams, or energy truffles. Find our recipe ideas in the USE tab above.
Is this cocoa butter vegan and raw ?
Yes, this organic Nacional cocoa butter is 100% plant-based and cold-processed by our artisanal supplier in the Drôme, which helps preserve the qualities of raw cocoa. It contains no additives or deodorizing agents, unlike the majority of cocoa butters from the food industry.
How to store cocoa butter ?
Keep it protected from moisture, heat, and light, in its original resealable pouch. When stored this way, it retains its aromatic qualities for several months.
Can this cocoa butter be used in homemade cosmetics ?
Yes, apart from its culinary use, cocoa butter is highly valued in natural cosmetics for the preparation of skin creams, treatments for dry hair, or homemade soaps, thanks to its melting and nourishing texture.
Does cocoa butter contain theobromine ?
Yes, like all cocoa beans, it contains theobromine, a molecule that contributes to a natural energizing effect by stimulating the central nervous system. For this reason, its consumption is not recommended for young children.
Update: July 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of Seaweed in everyday life (Gallimard, 2024) -Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
Warning: The information presented in this product sheet is provided for informational purposes and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
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