Cacao Butter Wafers: Simple Answers to Questions Everyone Keeps Asking

Z Natural Foods is dedicated to providing our customers with a diverse range of high-quality foods in their most versatile forms. Our smooth and silky Organic Cacao Butter Wafers exemplify our commitment to quality. 

This undervalued ingredient is the secret of many chefs and chocolatiers worldwide in creating some of the most delectable culinary treats. 

Today, we aim to answer some of the most frequently asked questions about this versatile product and cacao butter in general, so you have all the information you need to make an informed purchase decision.

1) What are some unique facts about cacao butter?

• Cacao butter has a unique melting point; it is solid at room temperature and melts instantly on the skin or tongue.
• While cacao butter contains only about 5% of cacao's total polyphenol content, it is the primary contributor to its extremely long shelf life (2-5 years when stored properly).  
• It is not well known that chocolate with a higher cacao content often contains more cacao butter. For example, a true dark chocolate can yield around 30-40% cacao butter, whereas milk chocolate often yields half that amount. 
• The region where cacao beans are grown can directly influence the qualities of the butter. West African cacao butter has a more neutral flavor profile. South American varieties possess more complex flavor profiles. 
• Cacao butter has a precise melting point between 93 and 101 degrees. 
• Cacao butter has a high smoke point, around 390-440 degrees. However, when used specifically for its flavor, it should never exceed 120 degrees to prevent destroying the delicate notes within the flavor. 

2) What exactly is cacao butter?

Also known as theobroma oil, cacao butter is the fat extracted from cacao beans and is rich in fatty acids, including oleic, stearic, and palmitic acids. Its primary triglycerides are composed of stearic acid (34–36%), oleic acid (30–40%), and palmitic acid (24–29%). 

This undervalued ingredient is the secret of many chefs and chocolatiers worldwide in creating some of the most delectable culinary treats. That silky-smooth texture, which melts in your mouth and is forever etched in your memory, is the result of the perfect amount of cacao butter. It is said that cacao butter has polymorphic properties, as it can crystallize in six different forms depending on how it is cooled and tempered. What is so interesting is that there is only around 3 to 10 degrees of separation between each one.  

3) How is cacao butter created?

Cacao butter is often used by pastry chefs and in healthy recipes as a dairy-free substitute for butter in baking, coffee, and smoothies. This unique fat is made through a six-step process. 

• Fresh cacao beans are fermented for 7-10 days and then sun-dried to reduce moisture. This is essential for the mild and intrinsic flavors to develop in the fat.  
• The beans are roasted to enhance their unique flavor profile, which will also develop more mildly in the butter. 
• The next step is an ancient technique known as winnowing, where the shells are cracked and removed, leaving the cacao nibs.
• Grinding the nibs into a smooth paste is the key step to releasing the cacao butter from the cellular pockets of the nibs. 
• The paste is then pressed under extreme pressure, which separates the cacao butter. 
• Finally, the cacao butter is filtered for purity and cooled into solid blocks. 

Furthermore, it is essential to purchase only cold-pressed and unrefined cacao butter. Premium cacao butter should have a pale yellow to off-white color. 

4) What is the fatty acid breakdown of cacao butter?

Cacao contains approximately 50% fat, comprised of two saturated fatty acids(palmitic & stearic) and one monounsaturated fatty acid (oleic). Of the 50% fat content in cacao butter, around 60% is saturated fatty acids and 40% is unsaturated fatty acids (primarily monounsaturated). Its primary triglycerides are composed of stearic acid (34–36%), oleic acid (30–40%), and palmitic acid (24–29%). However, the overall composition is generally divided into 3 primary fatty acids. 

• Saturated fatty acids: Primarily stearic acid (~32–36%) and palmitic acid (~24–27%). However, as noted in the article above, stearic acid has a neutral effect on cholesterol. Roughly one-third of cacao butter is stearic acid, which the liver converts into heart-healthy oleic acid.
• Monounsaturated fatty acids: Primarily composed of oleic acid, which is the same fatty acid found in olive oil. 
• Polyunsaturated fatty acids: Less than 5% of total fatty acids are made up of linoleic acid.  

5) What specific type of fat is cacao butter defined as?

In simple terms, cacao butter is a triglyceride. However, triglycerides have very important functions and are not all bad as you have been trained to believe. Allow me to explain.

• Triglycerides are the most common type of fat (lipid) in the body, providing us with energy and supporting our daily needs. 
• Triglycerides have twice the energy density of carbohydrates and proteins and provide thermal insulation and cushioning for vital organs. 
• Triglycerides can be broken down to support glucose production when blood sugar is low (breaks down into glycerol, which the liver converts into glucose). 

Furthermore, we have also been trained to believe that while both are fats, cholesterol and triglycerides are essentially the same thing. This is not true. While they are both fats found in the blood, cholesterol is used to build cells and hormones. In fact, due to cacao butter’s fatty acid composition, it is believed that it may even assist in reducing VLDL cholesterol. 

6) What is the relationship between white chocolate and cacao butter?

To answer this question, it is essential first to understand what white chocolate is. In simple terms, white chocolate is a confection primarily made up of cacao butter, sugar, and milk solids. There are no cacao solids in white chocolate. The FDA defines it as containing at least the following constituents. 

• Minimum of 20% cacao butter that produces a rich and creamy texture.  
• Minimum of 14% milk solids providing color and a milky flavor profile
• A maximum of 55% sugar provides sweetness to an otherwise bland food.  

So, in simple terms, there is in fact a direct relationship between cacao butter and white chocolate. In reality, white chocolate is not chocolate. Instead, it is technically defined as a confection that takes a base ingredient and adds a sweetener to it, like candy. However, if the cacao bean source is properly prepared, you will get a chocolate undertone in white chocolate's flavor profile. 

7) Is white chocolate real chocolate?

There is a big controversy over whether white chocolate should be called chocolate, and the argument is very simple. Real chocolate lovers believe that if a product does not contain cacao solids or have a true natural chocolate flavor profile (rich and complex), it should not be called chocolate. In contrast, the supporters of white chocolate argue that the following aspects are essential. 

• Cacao butter is a direct derivative of the cacao bean and therefore maintains a connection to the original chocolate source.
• Food agencies worldwide recognize white chocolate as a variety of chocolate.
• White chocolate performs similarly to other varieties in professional culinary contexts.  

In essence, while they may come from the same source, they are essentially 2 different products. If Toyota manufactures the Lexus car, why not just call it a Toyota? Well, that is because, even though they come from the same source and share engineering principles and components, they are essentially different cars. However,  while white chocolate is not actual chocolate, we encourage you to embrace the unique nutritional and culinary qualities of cacao butter, its health benefits, and its role as a sustainable fat source.

8) What is the relationship between the high level of the saturated fatty acid Stearic acid in cacao butter and its effects on lipid levels?

In simple terms, the saturated fatty acid, stearic acid, has a neutral effect on cholesterol because it is rapidly converted into the monounsaturated fatty acid oleic acid. In fact, unlike other saturated fats that may increase LDL, stearic acid does not suppress its receptor activity. 

Furthermore, it has been noted that stearic acid may inhibit secondary bile acid synthesis, thereby reducing cholesterol solubility and intestinal absorption. Unlike primary bile, which is made in the liver, secondary bile is a process where gut microbiota transform primary bile acids into secondary bile acids via bacterial deconjugation, in which gut bacteria use bile salts to cleave glycine or taurine from conjugated bile acids. 

In essence, the following is what makes stearic acid different from other saturated fatty acids.

• Stearic acid is efficiently desaturated into oleic acid in the liver
• Unlike other saturated fatty acids, it does not interfere with the body's ability to clear LDL cholesterol
• It may reduce cholesterol absorption by disrupting micelle formation or binding bile acids in the intestine 
• When substituted for carbohydrates or other saturated fats, stearic acid typically results in stable or lower LDL levels.

9) What specifically makes cacao butter such a stable fat?

As explained in the previous questions, cacao butter contains approximately 60% saturated fat and has a specific triglyceride structure. Additionally, it contains a reasonable amount of vitamin E as an antioxidant preservative. However, the key to its stability lies in the low polyunsaturated fat content. In simple terms, polyunsaturated fats have multiple double bonds in their structure (making them more reactive), which act as weak points that are easily attacked by oxygen, light, and heat, leading to a process called oxidation. On the other hand, saturated fats are tightly packed and extremely stable. Ultimately, the saturated fatty acid structure allows for greater stability and the ability to withstand higher temperatures.

In conclusion, I hope I have clearly answered your most frequently asked questions about this underrated and sustainable source of fat. My primary goal was to give you the information to understand what each source of fat is unique in its own right, and that cacao butter can and should be a part of your well-rounded choice of fats to nourish and support good health. 

For more information about our Organic Cacao Buffer Wafers, go here: Organic Cacao Butter Wafers

The Author’s Bio
Michael Stuchiner is a Master Herbalist and proud graduate of The School of Natural Healing, and has worked in different areas of this field for over 25 years. He is a retired elite-level powerlifter who competed for 27 years. As an avid international traveler, he is passionate about using medicinal and tonic herbs, as well as foods traditionally found in local markets, in the 35 countries he has visited. Michael brings you his years of experience as a Master Herbalist, traveler, and athlete through the hundreds of articles he has written and his YouTube channel (A Master Herbalist Perspective). He is considered a true educator in this field. For more articles written by Mike, go here: Master Herbalist.