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Organic Cocoa Butter Wafers 100%
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Allergen Information (Tap to open):
We take your health and safety very seriously. If you have any allergen inquiries please Contact Us.
If an allergen is present in the product, it will be clearly declared in the ingredients.
"May Contain" statement NEW FOR 2025 (Progressive rollout):
- In 2025 we will be progressively updating our labels and product pictures with our new label that now include a "May Contain" statement.
- The Canadian Food Inspection Agency (CFIA) dictates that "Cross-contamination statements may be declared by food manufacturers and importers".
- That said, we hold ourselves to much higher standards than the CFIA and Health Canada rules oblige. Most companies do not and you will only rarely see "May Contain" statements.
- If there is a remote chance that there might be cross-contamination of a priority allergen, we will declare it on the product label in the form of a "May Contain" statement.
- A "May Contain" statement does not mean that the allergen is present in the product, it is simple a precautionary measure we take to stay the most transparent possible.
- If an allergen is present in the product, it will be clearly declared in the ingredients.
- For example our Quebec made flours come from a mill that makes both oat and wheat flours. Since both allergens are present in the mill we automatically declare the possibility of cross-contamination even if all precautionary measures are taken.
- Only priority allergens are declared in the "May Contain" statement, which are:
- Cereals & Grains: Triticale, Barley, Oats, Rye, Wheat.
- Tree Nuts: Almonds, Brazil Nuts, Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, Pistachios, Walnuts.
- Peanuts
- Sesame
- Eggs
- Milk
- Soy
- Mustard
- Fish
- Seafood: Crustaceans, Molluscs.
- Sulphites
- Priority allergens are decided by government agencies and health boards. To read more on the subject see "Common food allergens - Priority allergens" published by the CFIA.
- Full CFIA cross-contamination statement explanation "Food allergen cross-contamination (or precautionary) statements".
Our organic cocoa butter wafers 100%, also called theobroma oil is one of the most expensive natural fats. This is due to its unique melting behavior. Cocoa butter has a much narrower melting range than any other fat. This quality is fundamental to chocolate. Chocolate should be hard, even in hot weather and it should not stick to the fingers. At room temperature, about 70% of the triacylglycerols in cocoa butter are solid. On eating, the cocoa butter in the chocolate should melt completely in the mouth and cause a pleasant taste sensation due to the consumed melting enthalpy.
Our organic cocoa butter can be used in a variety of recipes as well as numerous beauty products. Praised for its high quality fatty acids, cocoa butter is used in premium hydrating creams and lip balms.
What is the difference between Cocoa Paste, Cocoa Nibs, and Cocoa Butter?
- Cocoa paste is simply roasted cocoa beans ground up in a paste. Also called cocoa liquor or cocoa mass it is the basic ingredient to make chocolate. Cocoa paste contains about 40-50% cocoa butter.
- Cocao nibs are small pieces of roasted cocoa beans. Their contents is the same as paste it is just in a different format
- Cocoa butter is just the fat separated from the paste.
What are the different chocolate shapes?
- With premium chocolate comes specialized chocolate depending on the intended use.
- Chocolate chips are intended for baking inside dough such as cookies, muffins, pancakes, etc. Chips dry out if melted in open air, as they were not designed to be melted.
- Chocolate wafers or chocolate drops are made to be melted into molds, bars, etc. Their shape make them easy to melt and their composition is designed for that purpose. If you want to try to make your own gourmet chocolate, these are the way to go.
- Chocolate couverture blocks are as the name implies blocks to be melted. You can always eat is as a giant chocolate bar, we won't judge. Some people genuinely like the texture of chunks. Couverture chocolate as the French word implies is formulated to cover things. This chocolate is what you want to use for chocolate fondue, chocolate covered fruits and nuts, etc. It is very malleable and won't crack even if is very thin over a product.
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