Description
Giddy Yo Cacao Butter originates from hand picked Ecuadorian Arriba criollo cacao pods. The beans are hand selected, fermented in specialized huts for approx. 3-4 days, sun-dried to perfection, crushed and winnowed (the skins removed). These nibs are ground in a granite melange and naturally liquefy. The liquefied cacao mass is transferred to a mechanical press where the cacao butter is removed, cooled to a solid and packaged for shipping. The cacao does not go through a “Dutch” process nor is it alkalized in any way.
