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Raw cacao butter comes in several different forms. You can find it in one solid block form, in random-sized chunks or in preformed discs. But to use in recipes, it needs to be in liquid form. To speed up the melt time, we need to break it down into smaller pieces. In the past I always used my raw cacao butter grater (ok, really a cheese grater but I bought it for cacao butter since I don’t eat cheese. hehe)
Herein lies the problem…. and it might not only be my problem… whenever I go to grate a some static electricity causes the cacao butter shreds to jump outside of the bowl. Anytime I place my hands near it, the shreds jump further and further. Making it a real chore for me to prepare melted cacao butter.
I use to work in a pharmacy where I compounded creams and medication. And I had the same problem back them whenever I tried to pack the capsulation machine. The powders jumped all over. We tried everything to stop this phenomena, humidifiers, standing on wet rags… trust me, we got inventive in trying to “ground me.” nothing every really worked. lol
Today, I needed 1/2 cup of melted raw cacao butter. I groaned inwardly. I wasn’t looking forward to the “game.” I laid on the couch, waiting for the cacao gods to speak to me… wait a second, the food processor! Duh! I have been working with raw ingredients for YEARS now and why haven’t I ever thought of this idea? Oy-Vey. I may be the last one to the dinner table but that doesn’t mean I’m not hungry.
I grabbed the food processor and fitted it with the coarse shredder blade. I loaded the chute with chunks of raw cacao butter and pressed the plunger down. Five second later, I had perfectly shredded raw cacao butter and IT STAYED IN THE BOWL! I proceeded to shred all of the cacao butter that I could find in my pantry. I then scooped it into a cambro, snapped on the lid and placed it back into the pantry… all ready to go for my next inspirational moment. To learn more about raw cacao butter, click (here).