Our cacao butter is created through a new proprietary cold-pressed method. This process begins by cold-pressing our very own cacao nibs into a "cake" so that the oil begins to separate from the protein and fiber. The temperature is never allowed to exceed (or even reach) 120 degrees Fahrenheit and is usually 104 degrees Fahrenheit (all other cocoa butter are exposed to temperatures as high as 300 degrees Fahrenheit!). A high-accuracy thermometer is used throughout processing. Slowly, the pure, liquid cacao butter begins to sift off into a stainless steel valve that takes the cacao butter into a separate container where it is allowed to solidify in an attractive shape and packaged for shipment! From the cacao farms to the packaging facility, to the workers and you, we have done everything possible to ensure that super-high quality and integrity comes through in our finished food products.