Virgin cocoa butter

Pingtung Neipu was selected to ferment dry cacao beans that had been exposed to dryness at low temperature for four to five hours at low temperature. After the flavor had developed completely and the water was removed, it was cold-pressed and only the first oil was taken. Unlike commercially available pure white refined but oligo-refined cocoa butter, natural virgin cocoa butter, with natural pale yellow color, undamaged nutrients, and complete cocoa flavor and aroma. Cocoa butter has always been used as a high-grade maintenance oil or a functional product that regulates chocolate taste. But the natural reason why it is better is not only the functionality, but also the nutrition and the flavor. Cocoa beans, like coffee beans, are flavored foods, and cocoa butter, as an important flavor carrier, is less recognized because of the high degree of industrialization of chocolate. Taiwan is the emerging producing country of cocoa and discovered with us that the original color, original fragrance and original flavor of cocoa butter.