Cacao butter is the natural fat taken from the cacao bean, and this one from award-winning local brand, Auro, is 100% natural and unrefined cacao butter, from freshly pressed premium beans from Davao.
These cacao butter coins are pale yellow in color, almost white, and have a very irresistible chocolate aroma. They’re gluten-free, dairy-free, and sugar-free, and is a very stable fat filled with antioxidants. The flavor is only subtly chocolatey, though, and these coins are best used for adding richness in baked goods and homemade beauty products.
With its low melting point, Auro Natural Cacao Butter is great for melting to make candies, truffles, and fudge. You can also use it to make your own homemade chocolates.
Cacao butter is also used for the body. Yes, you can use it as is. Since these come in coins, simply melt the coins and pour it into a mold. You can use that remolded cacao butter directly onto your skin for an all-natural moisturizing lotion bar.
The name Auro Chocolate, has become such a distinct moniker that you’ll find few who aren’t familiar with the brand. Since their launch in 2015, they’ve found exponential growth and success. They can now be found in many specialty shops, as well as hotels, select supermarkets, restaurants, the Philippine Airlines, and retail stores in 10 countries.
Proudly Filipino, Auro Chocolate boasts a company that is not only bean-to-bar, but is also committed to positive social impact. Their fine cacao and chocolates are made from beans directly sourced from farmers in Mindanao, and bought at higher value to give the farmers opportunities for an improved standard of living. Crafted with skill, passion, and the latest technologies in their factory in Calamba, Laguna, they seek to honor the flavors that make Filipino chocolate so distinct, using traditional techniques and original recipes.
So incredible is their passion and their craft that they’ve been globally recognized multiple times, winning distinctions from illustrious award-giving bodies like the International Chocolate Awards, and the Academy of Chocolate. They currently have 50 international awards to their name.
Store away from direct heat and sunlight, and protect from high humidity (16C to 18C is best). Best consumed within a year.